It’s not the chlorophyll itself that you need to worry about. After all, we eat a lot of it in our green, leafy vegetables, and it’s harmless. The real issue is that when potatoes start producing chlorophyll, they also start to develop higher levels of solanine, a toxic glycoalkaloid. Solanine is produced by the plant as a protective measure, helping to protect exposed potatoes from being eaten by animals by making them taste bitter, and thereby ensuring that the potatoes can sprout into new plants. It’s also found in the stems and leaves of potato plants. This chemical is a neurotoxin, which means it affects the central nervous system, causing nausea and headaches if you eat enough of it.