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So I found wedged in my desk an old open bag of store bought potato chips from some months ago. They smell fine, but they've been open for a long while. They're even still reasonably crispy. So my question is:

How can you tell when potato chips are too old to eat safely? Is there such a thing as an unsafe potato chip so long as it appears similar in color and texture as to when I opened it?

Thanks for helping me stave off my hunger or save my life ahead of time ;)

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closed as off topic by Aaronut Dec 1 '11 at 0:00

Questions on Seasoned Advice are expected to relate to cooking within the scope defined by the community. Consider editing the question or leaving comments for improvement if you believe the question can be reworded to fit within the scope. Read more about reopening questions here.If this question can be reworded to fit the rules in the help center, please edit the question.

    
I'm not really seeing how the shelf life of commercial snack foods relates to cooking. Sorry, I realize that we have plenty of strange food safety/storage questions, but we have to draw the line somewhere. –  Aaronut Dec 1 '11 at 0:00
    
@Aaronut I know it was a stretch, but it was the best fit stack for my question I could find ;) Plus I figured there'd be experts here who could quite likely know the answer. Guess this should be relegated to Yahoo Answers or something eh? –  deepee1 Dec 1 '11 at 15:31
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This is a valid question and should be re-opened. Salt is a natural preservative and was used for centuries before the invention of the refrigerator. Therefore, unless you bought some unsalted chips, I would venture to guess they are safe to eat. I am not a doctor though, please consult your physician prior to eating them. In the meantime, I would suggest finding an alternative food source. –  scott Dec 1 '11 at 15:45
    
@scott: Make your case on Seasoned Advice Meta if you want; please indicate why you believe it to be relevant to culinary professionals or home cooks. –  Aaronut Dec 1 '11 at 17:49
    
I found this: meta.cooking.stackexchange.com/questions/1135/… . I appears this is an open topic for on or off topic and how to handle questions such as mine. –  deepee1 Dec 1 '11 at 19:08