From the mid 1960s, there was a tv commercial extolling the golden, crunchy goodness of potato chips. Its catch phrase was”I bet you can not eat just one!” A small nibble off the edge of a potato chip, regardless of what your good intentions, led in the grinds into a normal size snack. Without thinking, you’d eaten the whole chip at a blink of an eye. You thought to yourself, another processor can not hurt. Nor another one, nor the one after that. Good heavens! Are you currently turning into a potato chip junkie?
Let us shed some light on the roots of the crunchy treat.
In the mid 1850s, skillet was an accepted and popular type of American cooking. They weren’t eaten with the fingers but instead, served with a fork, to be consumed in a genteel manner. Restaurants throughout the country were serving fried potatoes, but it was only when the chef in Moon Lake Lodge in Saratoga Springs, New York, sliced the potato pieces so sparse did they become the rage.
It’s usually believed by food historians who George Crum was the inventor of the potato chip. He was a brilliant personality in the Saratoga Springs area.
As stated before, fried potatoes were a favorite fare. Crum made another batch, cut thinner than before and also fried, but these, too, were rejected as being too thick. By this time, Crum was aggravated and in a fit of pique, took it upon himself to rile the guest by making him French fries which were much too thin and sharp to be skewered by a fork.
Crum initially known as his bite”Potato Crunches” but the dish, now a house specialty, was recorded on the menu as”Saratoga Chips.” Soon thereafter, they were packed and sold, initially locally, but quickly grew in popularity throughout the New England region.
In 1860, Crum opened his own restaurant that featured his processors as the house specialty. He put baskets of the chips on each table and they became an essential drawing point to the success of the restaurant. Besides advertising the chips, Crum foolishly didn’t patent or protect his invention.
Peeling and slicing potatoes was dull and slow. The 1920s creation of the mechanical potato peeler resulted in the potato chip industry to skyrocket from being a little specialty item to a top-selling snack meals.
Potato chips were mostly a Northern dinner dish for many decades after their creation. However, in the 1920s, merchandizing and distribution of this snack took a turn for the better; their popularity increasing year by year during the entire 20th century.
From the 1920s, Herman Lay, a traveling salesman working the Southern area of the country, was a significant catalyst in popularizing the chips from Atlanta to Tennessee. He peddled Crum’s invention to Southern grocers straight from the trunk of his car, his name and company eventually becoming synonymous with this crisp and salty treat. In 1932, he bought a potato chip factory in Atlanta. 1938 marked the start of Lay’s Brand Potato Chips.
The first part of the 20th century caused several companies building large factories to the mass production of potato chips. The 1920s gave birth of three businesses which specify the potato chip market.
In 1921, he utilized the extras to make potato chips and marketed them in brown paper bags as Wise Potato Chips throughout the delicatessen.
Salie made the chips that were promoted and sold by her husband Bill, and were known as Hanover Home Brand Potato Chips.
1926 was notable for potato chip supply. Until then, potato chips were stored in bulk in cracker barrels or glass display cases. Paper wasn’t very practical, as oil in the chips could seep through the sacks and on the customer’s hands.
Laura Scudder had a household chip company in Monterey Park, California. She knew the inherent flaw in the paper sacks; nobody enjoyed being coated with cooking oil. Her motivated solution for this problem was brilliant. . This day, the workers hand-filled chips to the waxed paper bags and then sealed them with a warm iron. Voila!
Potato chips are currently the preferred snack of Americans, who eat more potato chips than any other people on earth.
In colonial times, New Englanders considered potatoes to be perfect as pig fodder. They believed that ingesting these tubers shortened a individual’s life expectancy. The New Englanders weren’t concerned that potatoes were fried in fat and covered with salt (each cardiologist’s bane); they had more worry about joys of the flesh. They considered the potato, in its pristine condition, contained an aphrodisiac that led to actions and behaviour felt to be harmful to long life; based on those spirits, eating an unadulterated potato resulted in the demon SEX and needless to say, sex resulted in the downfall of man. For over a century, we’ve known this to be not true and only caused by misdirected thinking.
Mass potato chip manufacturing, in modern facilities, utilizes continuous fryers or flash skillet. In place of raw potato pieces.
I bet you can not eat just one…