Drink & Chips
See French fries for the thicker potato batons known as “chips” in the UK.
Here, “Crisps” reroutes. See Crisps Coaches for the Australian bus company. See Crisp for further usage.Drink & Chips
Drink & Chips
Crisp (BrE and IrE) or potato chip (NAmE and AuE; usually just chip) is a thin slice of potato (or a thin layer of potato paste) that has been air-fried, baked, or deep-fried until it is crunchy. They are frequently offered as an appetizer, side dish, or snack. Basic chips are salted and cooked; other types are made with a variety of substances and flavorings, such as cheeses, herbs, spices, and other natural or artificial flavors, as well as additives.Drink & Chips
In Western nations, a significant portion of the snack and convenience food markets are made up of potato chips. In 2005, the global potato chip market brought in a total of US$16.49 billion. In that year, the market for savory snacks totaled $46.1 billion, of which this represented 35.5%.Drink & Chips
History
In 1817, the English cook William Kitchiner wrote The Cook’s Oracle, a best-selling book in both the United States and the United Kingdom, and it contains the earliest recorded recipe for potato chips. The recipe in the 1822 version for “Potatoes fried in Slices or Shavings” says “peel large potatoes… cut them in shavings round and round, as you would peel a lemon; dry them well in a clean cloth, and fry them in lard or dripping” . A British cookbook on French cooking from 1825 refers to them as “Pommes de Terre frites” (second recipe), which calls for frying thin potato slices in “clarified butter or goose dripping,” draining them, and then seasoning them with salt.Both N.K.M. Lee’s Cook’s Own Book (1832) and Mary Randolph’s Virginia House-Wife (1824), which both specifically mention Kitchiner, provide early American potato chip recipes.Drink & Chips
Decades after the initial recipe was written down, a tale links Saratoga Springs, New York, with the invention of potato chips. A common version of the narrative by the late nineteenth century credited the dish to George Crum, a cook at Moon’s Lake House, who on August 24, 1853, was attempting to placate a disgruntled patron. The client repeatedly returned his French fries, claiming they were too salty, too thick, or too “soggy.” Crum, frustrated, fried a few potatoes till crisp and seasoned them with more salt after slicing them very thin. The customer adored them, which surprised him.The term “Saratoga Chips” quickly spread and continued to be used until the middle of the 20th century. In a 1973 national advertising campaign, the St. Regis Paper Company, which produced chip packaging, popularized a version of this tale by asserting that Cornelius Vanderbilt was Crum’s client. By 1860, Crum had established himself as a well-known cook and owned a restaurant by the lake that he named Crum’s House. Today, the “Saratoga Chips” brand is still in use.Drink & Chips
Production
The 20th century saw the mass production of potato chips for domestic use, moving beyond chef-prepared restaurant fare. The “oldest potato chip company in the United States” is Mikesell’s Potato Chip firm, situated in Dayton, Ohio, which was established in 1910. One of the first potato chip factories in America was Granite State Potato Chip Factory, located in New Hampshire, which was established in 1905 and operated until 2007.Drink & Chips
Flavoring
Frank Smith marketed his chips all throughout London after putting them in greaseproof paper bags and adding a twist of salt, following the idea of the Smiths Potato Crisps Company Ltd., which was established in 1920. Until the 1950s, the potato chip was left unseasoned. Following some trial and error, the first seasoned chips in history were created in 1954 by Joe “Spud” Murphy, proprietor of the Irish crisps firm Tayto, and his employee Seamus Burke. The chips were cheese and onion.Businesses from all around the world tried to purchase the rights to Tayto’s method. In the same year, Walkers in Leicester, England, made cheese and onions. A two-decade-long flavor battle began when Smith’s primary rival at the time, Golden Wonder, began producing cheese and onions as well. Smith’s responded with salt and vinegar, which was originally tested by their Tudor subsidiary in northeastern England before being introduced nationally in 1967.Drink & Chips
By 1954, the first barbecue-flavored chips were being produced and marketed in the United States. The first firm in Pennsylvania to sell barbecue-flavored potato chips was Herr’s in 1958.Drink & Chips
Packaging
Chips were typically supplied by horse and wagon and sold in tins or scooped out of storefront glass containers at markets. Wax paper was used for the first potato chip bags, and the edges were stapled or pressed together. Originally, potato chips were in tins or barrels, which caused the chips at the bottom to crumble and go bad.Drink & Chips
Laura Scudder, a businesswoman in Monterey Park, California, began requiring her employees to carry sheets of wax paper home to iron into bags in the 1920s. The next day, the bags were filled with chips at her factory. This innovative technique decreased crumbling and prolonged the chips’ crispness and freshness. Together with the development of cellophane, this innovation made it possible for potato chips to be sold in large quantities. In order to increase shelf life and prevent crushing, chips are now wrapped in plastic bags with nitrogen gas pumped in before sealing.Drink & Chips
Kettle-cooked chips
Chips were traditionally manufactured in batches, with the potato slices being often scraped to keep them from adhering together, fried at a low temperature of 300 °F (150 °C), and rinsed with cold water to release starch.Drink & Chips
Due to advancements in industry, production has shifted to a continuous process that involves drying the chips on a conveyor and passing them through a vat of hot oil.Drink & Chips
Particularly in Maui, a few tiny growers still employed a batch technique. Inspired by the Maui Chip, an entrepreneur founded Cape Cod Potato Chips in 1980 to make thicker, batch-cooked “Hawaiian style” potato chips. These chips became a high-end, “gourmet” product and were referred to as kettle-style (US) or hand-cooked (UK). Kettle chips are thicker and have a “hard-bite” texture because the surface starch is not washed off.Drink & Chips
Nomenclature
The name of this meal is not very consistent in the English-speaking globe. In North American English, “chips” is used, but Canadians may also refer to French fries—particularly thick ones—as “chips.” “Crisps” can be used to baked or thinly fried potato paste products. Pringles, which are sold as “potato crisps” even in the US, are an example of this kind of snack.Drink & Chips
They are referred to as “crisps” in the UK and Ireland, and “chips” is the word for french fries (as in “fish and chips”). Both types of potato products, as well as the more popular “home-style” variant, are simply referred to as “chips” in Australia, some regions of South Africa, New Zealand, India, and the West Indies, particularly Barbados.Although they are marketed as “chips” across the nation, they are frequently referred to as “chippies” in the north of New Zealand.[Reference required] “Chips” or “potato chips” are occasionally distinguished from “hot chips” (fried potatoes) in Australia and New Zealand. They’re commonly referred to as “chip” or “chips” in Bangladesh, and less often as “crisps” (pronounced “kirisp”) and alu bhaja regionally.Drink & Chips
Fried thin potato slices are referred to as “chips” in German-speaking nations (Austria, Germany: “Kartoffelchips,” which is frequently abbreviated to “Chips”; Switzerland: “Pommes Chips”) and former Yugoslavian nations. The local pronunciation of the word is quite similar to that of English, but it is distinct from French fries. “Home-style” potato chips in Brazil are called batatas portuguesas (“Portuguese potatoes”) if their sides are relatively smooth, and batatas prussianas (“Prussian potatoes”) if their sides have a wafer biscuit-like pattern. In contrast, “batata chips” (“potato chips”) or simply “chips” are American-style industrial uniform potato chips made from a dough based on fried potato purée.Drink & Chips
Health concerns
The majority of potato chips are rich in sodium due to the salt. Health problems including high blood pressure have been connected to this. A serving of many morning cereals, such as “every brand of cornflakes on sale in the UK,” has more salt than a tiny “bag of ready-salted crisps,” according to study done in 2004 by Queen Mary University of London.
In response to the long-standing worries, a few potato chip firms have made research and development investments to alter their current formulations and produce healthier options. About 80% of the salt on chips is not detected by the tongue before being absorbed, according to PepsiCo research.Among the $414 million Frito-Lay spent in 2009 on product development was the creation of salt crystals that would lower the salt content of Lay’s potato chips without compromising flavor.
There are unseasoned chips, such as the well-known British brand Salt ‘n’ Shake, which comes with a tiny salt sachet in the bag for seasoning to taste. A lot of other well-known American businesses, like Frito-Lay, also sell this kind of product.
Acrylamide, which is created when potatoes are fried or baked at high temperatures, was the subject of one potato chip health concern. This 2002 finding raised health worries on a global scale. Nevertheless, other studies have concluded that the acrylamides in well-cooked or burned food are unlikely to cause cancer in people; the notion that burnt food causes cancer is a “myth” according to Cancer Research UK.
The manufacturers of Cape Cod potato chips, Frito-Lay, Kettle Foods, and Lance Inc., reached a settlement with California Attorney General Jerry Brown in August 2008 for breaking the state’s Safe Drinking Water and Toxic Enforcement Act. In 2005, the state accused these corporations of failing to disclose that their potato chips had excessive amounts of acrylamide, a carcinogen that California has classified since the 1990s. These businesses agreed to lower their acrylamide levels to less than 275 parts per billion in exchange for paying fines. Before packing, several potato chip makers try to get rid of burned chips that can be high in acrylamide. Chips that are most impacted by heat are removed using large scanners.
In 1817, the English cook William Kitchiner wrote The Cook’s Oracle, a best-selling book in both the United States and the United Kingdom, and it contains the earliest recorded recipe for potato chips. The recipe in the 1822 version for “Potatoes fried in Slices or Shavings” says “peel large potatoes… cut them in shavings round and round, as you would peel a lemon; dry them well in a clean cloth, and fry them in lard or dripping” . A British cookbook on French cooking from 1825 refers to them as “Pommes de Terre frites” (second recipe), which calls for frying thin potato slices in “clarified butter or goose dripping,” draining them, and then seasoning them with salt.Both N.K.M. Lee’s Cook’s Own Book (1832) and Mary Randolph’s Virginia House-Wife (1824), which both specifically mention Kitchiner, provide early American potato chip recipes.Drink & Chips
Decades after the initial recipe was written down, a tale links Saratoga Springs, New York, with the invention of potato chips. A common version of the narrative by the late nineteenth century credited the dish to George Crum, a cook at Moon’s Lake House, who on August 24, 1853, was attempting to placate a disgruntled patron. The client repeatedly returned his French fries, claiming they were too salty, too thick, or too “soggy.” Crum, frustrated, fried a few potatoes till crisp and seasoned them with more salt after slicing them very thin. The customer adored them, which surprised him.The term “Saratoga Chips” quickly spread and continued to be used until the middle of the 20th century. In a 1973 national advertising campaign, the St. Regis Paper Company, which produced chip packaging, popularized a version of this tale by asserting that Cornelius Vanderbilt was Crum’s client. By 1860, Crum had established himself as a well-known cook and owned a restaurant by the lake that he named Crum’s House. Today, the “Saratoga Chips” brand is still in use.Drink & Chips
Frank Smith marketed his chips all throughout London after putting them in greaseproof paper bags and adding a twist of salt, following the idea of the Smiths Potato Crisps Company Ltd., which was established in 1920. Until the 1950s, the potato chip was left unseasoned. Following some trial and error, the first seasoned chips in history were created in 1954 by Joe “Spud” Murphy, proprietor of the Irish crisps firm Tayto, and his employee Seamus Burke. The chips were cheese and onion.Businesses from all around the world tried to purchase the rights to Tayto’s method. In the same year, Walkers in Leicester, England, made cheese and onions. A two-decade-long flavor battle began when Smith’s primary rival at the time, Golden Wonder, began producing cheese and onions as well. Smith’s responded with salt and vinegar, which was originally tested by their Tudor subsidiary in northeastern England before being introduced nationally in 1967.Drink & Chips
Chips were traditionally manufactured in batches, with the potato slices being often scraped to keep them from adhering together, fried at a low temperature of 300 °F (150 °C), and rinsed with cold water to release starch.Drink & Chips
Due to advancements in industry, production has shifted to a continuous process that involves drying the chips on a conveyor and passing them through a vat of hot oil.Drink & Chips
Particularly in Maui, a few tiny growers still employed a batch technique. Inspired by the Maui Chip, an entrepreneur founded Cape Cod Potato Chips in 1980 to make thicker, batch-cooked “Hawaiian style” potato chips. These chips became a high-end, “gourmet” product and were referred to as kettle-style (US) or hand-cooked (UK). Kettle chips are thicker and have a “hard-bite” texture because the surface starch is not washed off.Drink & Chips
The name of this meal is not very consistent in the English-speaking globe. In North American English, “chips” is used, but Canadians may also refer to French fries—particularly thick ones—as “chips.” “Crisps” can be used to baked or thinly fried potato paste products. Pringles, which are sold as “potato crisps” even in the US, are an example of this kind of snack.Drink & Chips
They are referred to as “crisps” in the UK and Ireland, and “chips” is the word for french fries (as in “fish and chips”). Both types of potato products, as well as the more popular “home-style” variant, are simply referred to as “chips” in Australia, some regions of South Africa, New Zealand, India, and the West Indies, particularly Barbados.Although they are marketed as “chips” across the nation, they are frequently referred to as “chippies” in the north of New Zealand.[Reference required] “Chips” or “potato chips” are occasionally distinguished from “hot chips” (fried potatoes) in Australia and New Zealand. They’re commonly referred to as “chip” or “chips” in Bangladesh, and less often as “crisps” (pronounced “kirisp”) and alu bhaja regionally.Drink & Chips
Fried thin potato slices are referred to as “chips” in German-speaking nations (Austria, Germany: “Kartoffelchips,” which is frequently abbreviated to “Chips”; Switzerland: “Pommes Chips”) and former Yugoslavian nations. The local pronunciation of the word is quite similar to that of English, but it is distinct from French fries. “Home-style” potato chips in Brazil are called batatas portuguesas (“Portuguese potatoes”) if their sides are relatively smooth, and batatas prussianas (“Prussian potatoes”) if their sides have a wafer biscuit-like pattern. In contrast, “batata chips” (“potato chips”) or simply “chips” are American-style industrial uniform potato chips made from a dough based on fried potato purée.Drink & Chips
