"Acrylamide can form naturally from chemical reactions in certain types of starchy foods, after cooking at high temperatures. Some foods with higher levels of acrylamide include French fries, potato chips, foods made from grains (such as breakfast cereals, cookies, and toast), and coffee." (https://www.google.com/search?client=firefox-b-1-d&q=potato+chips+acrylamide)

This would be true for all potato chips (except "maybe" sunbaked ones), not just walmart brand.