When I was looking at a few books looking for information on the previous Fish and Chips review I found out how potato chips were born.

Part of what follows is inspired by the American publication in English written by Charles Panati entitled Panati's Extraordinary Origins of Everyday Thing ”, I have also taken data from the publication The new shell book of first and Everyman's Factfinder, the translation I do is totally free

The potato after rice is the most consumed product in the world and the "potato chips" are very popular in the USA, I add that the chips are popular all over the world, not only in the USA.

The birth of these potatoes happened because of the pique that Chef George Crum had with a client about the thickness of the French fries that were served to him and that he considered too thick.

But when did French fries arrive in the USA?

Potato chips became popular in France in the 1700s, writes Panati, and I add that it had to be after 1785, as this year, as a novelty by Parmentier, a bouquet of potato flowers was presented to Louis XVI.  

Thomas Jefferson, second President of the USA, was ambassador of his country in Paris (1785-89) and was an enthusiast of French fries, so on his return to his country he introduced them to the evenings he celebrated at his Monticello mansion in Edge Hill, Virginia and in this way potato chips began to spread among American society.

In the year 1853 the American Indian named George Crum, (from my vintage: in some writings you can read the "Indian Chief", it will not be that the French name of Chef, as chief of kitchen, They have translated it as Chief of Tribe, also it seems that this man was a mestizo between Indian and black, so let's leave him only as Chef de kitchen), he was hired as head of kitchen In an elegant restaurant located in Saratoga Spring NY, the restaurant was called Moon Lage Lodge's and among its menu French fries were featured.

During a dinner a diner (Commodore Cornelius Vanderbilt), found the french fries, which made Chef Crum too thick and presented his complaint to the chef, Crum cut some thinner pieces, but these did not like the customer either, since desperate Crum decided to make Some potatoes so thin and so crispy that it was not possible to prick them with a fork.

The client was perplexed without saying anything before the potatoes, with the appearance of paper and with the tan color due to the frying, which he had before his eyes, but he liked this new presentation of the chips and on other visits to the restaurant He requested them, as other clients did. Mr. Vanderbilt called these potatoes "Potato crunches" and other customers Crum's potato chips and they began to appear on the menu as Saratoga chips.
After this fact, the local housewives began to officiate and first sell them locally and later through New England and it was the beginning of one of the big businesses.

Crum opened his own restaurant at Saratoga Spring which was funded by four people including Vanderbilt. In the restaurant in Crum, the potato chips received the name of Potato crunches and he placed them in little baskets on the tables as an appetizer and with the name of Saratoga chips he sold them to take outside the restaurant.

No one patented and protected Crum's invention since they did not initially realize the importance of this preparation.

At the beginning the potatoes were peeled and cut by hand, so tedious work and a lot of labor for the industrial launch.

In 1895, it is proven that potato chips began to be produced in quantities to be able to offer them in different stores near Mr. Tappendonen's home, which initially began to produce them in his kitchen and later founded the first potato chip factory in the back of his home in Cleveland.

In 1920 the potato peeling machine was devised which made the job somewhat easier. It seems that the inventor of this fledgling machine was due to the wit of the street vendor Herman Lay. Lay´s potato chips was the first brand that was registered for these potatoes, then many more followed, since the product was not protected by any patent.

In 1926, the waxed paper bag was devised in California by Laura Scudder to maintain the freshness of potato chips and thus be able to distribute them in areas larger than those currently being made.

But it was not until 1929 when the continuous peeler, cutter and deep fryer was created that it impelled the incipient family businesses to become true factories.

Today, the Americans in the USA are the largest consumers of this product.

Of course the potatoes do not contain any aphrodisiac but the potato chips are eaten with so much passion that some say that eating them is as satisfying as sex, well you always have to read or hear something stupid.

Potato chips were introduced in Great Britain by Carter's Crisps in London in 1913. Mr. Carter discovered potato crisps in France (this meeting closes the circle), and decided to launch them commercially in Britain, one of his employees being Frank Smith, He set up his own business under the name Smith's Crisps in 1920 and within a few years bought the Carter factory.

Perhaps they came to Spain later than to England since the name they made for them in these parts was "French fries."

The Marquise de Parabere seems to have been the first one she put in her book of the Complete Kitchen the way to make French fries. Ángel Muro in the Practicón comes a little closer to this type of potato chip when he describes potato chips in discs and the thickness of a hard, that is, thicker than chips.

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I am a dreamer and in my dreams I believe that a better world is possible, that no one knows more than anyone, we all learn from everyone. I love gastronomy, numbers, teaching and sharing all the little I know, because by sharing I also learn. "Let's all go together from foundation to success"
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