The history of potato chips is much more complex than most people realize. Few people pause to consider how the common chip came to be known for its golden, crispy fame, even though snack aisles all over the world proudly display dozens of flavors and brands. It turns out that the answer is more of a trail of fried facts encased in legends than a clear-cut story.
The first recipe is credited to William Kitchiner, an English cook, who included instructions for “Potatoes fried in Slices or Shavings” in his cookbook The Cook’s Oracle in 1817. His version, which consisted of thin potato slices dripping or fried in lard, is strikingly similar to what we eat today. Similar techniques were included in French cookbooks by 1825, indicating that a trend was already in motion. But the chip didn’t get a face—or a name—until Saratoga Springs, New York, in the middle of the 19th century.
| Invention Name | Potato Chips |
|---|---|
| Credited Inventor | George Crum (George Speck) |
| Alternative Contributors | Catherine Wicks, Hiram S. Thomas, Emeline Jones, Eliza (cook) |
| Earliest Known Recipe | William Kitchiner, 1817 |
| Popularized Location | Moon’s Lake House, Saratoga Springs, NY |
| Famous Legend Involving | Cornelius Vanderbilt |
| Key Commercial Innovators | Laura Scudder (packaging), Herman Lay (mass branding) |
| First Mass Production | Mikesell’s Potato Chip Company, 1910 |
| Notable Cultural Impact | Super Bowl snack consumption, pop culture integration |
| Reference | History.com |
The now-famous tale of Saratoga is full of drama and, to be honest, a little bit of folklore. According to legend, a wealthy diner named Cornelius Vanderbilt kept returning his fried potatoes to the kitchen in 1853 because he felt they were too thick. Out of retaliation, the cook, George Crum, fried them until crisp and salted them well. He was surprised to see how happy the customer was. A talented chef of Native American and African-American descent, Crum inadvertently produced a culinary legend.
However, history did not save a single hero, as is the case with many origin stories. Catherine “Aunt Kate” Wicks, Crum’s sister, has also received recognition. According to some stories, she accidentally invented the chip when she was cooking and dropped thin slices into hot oil. By all accounts, the crispiness that resulted was a happy accident.
Another Black hotelier who operated Moon’s Lake House in the 1890s is Hiram S. Thomas. Thomas was praised for popularizing Saratoga Chips, particularly among tourists and affluent people, decades after Crum’s purported invention. Emeline Jones, a well-known chef in New York’s upper class, is said to have picked up chip-making skills while working at Moon’s.
Oddly enough, an 1849 newspaper article could undermine them all. It attributes the creation of the coveted “crisped potatoes” that visitors would bring home as mementos to “Eliza, the cook” at the same Lake House. Even though Eliza’s full name is no longer on file, her impact might have been fundamental despite being underappreciated.
This trend of culinary innovation by Black and Native American cooks was not unique in the context of American cooking in the 19th century. But it was remarkably similar to other stories where the real creators frequently failed to achieve fame and financial gain. More than the actual kitchen, these tales were influenced by access, power, and occasionally brilliant marketing.
The early 1900s saw a rapid increase in the commercialization of chips. In 1910, Mikesell’s in Dayton, Ohio, started manufacturing them in large quantities. In 1926, Laura Scudder transformed packaging in California by employing wax paper bags, which drastically decreased staleness. Her idea of combining freshness and convenience was incredibly successful in changing the way chips were marketed.
The flavors expanded along with the market. The potato chip has become a very versatile snack, with variations ranging from basic salted to sour cream and onion to truffle-infused varieties today. The chip went from being a regional specialty to a supermarket mainstay by the middle of the 20th century thanks to companies like Lay’s, which Herman Lay founded in 1932.
Chips are now more than just a snack in pop culture; they are ingrained in politics, sports, and even movies. On game day, more than 11 million pounds are consumed during the Super Bowl alone. Nowadays, brands create advertising campaigns that evoke nostalgia and online arguments, demonstrating that food that is infused with narratives spreads even farther.
Chips have culturally reflected the trend toward comfort and convenience in society. Their emotional resonance is particularly strong, from party bowls to late-night cravings. They bring back memories of common experiences, such as road trips with friends, lunch breaks at work, or family movie evenings. Chips have made a significant impact on millions of people’s daily lives despite their humble beginnings.
A potentially irritated reaction to a finicky diner eventually gave rise to a billion-dollar industry. But beneath the surface, there is a complicated past that is frequently influenced by marketing and myth. Although George Crum is still widely regarded as the inventor, a mosaic of unsung kitchen pioneers—each adding a piece to the story—are included in the larger narrative.
Underrepresented voices have been highlighted by the growing critical examination of food folklore by historians in recent years. Society is also realizing that innovation frequently results from resiliency, adaptability, and experimentation in everyday settings—like a tiny kitchen at a lakeside inn—by reexamining the origins of snacks like potato chips.
What is strikingly obvious is that potato chips, which are now crunchy representations of convenience and decadence, owe their legacy to a number of people, whether it was Crum, Wicks, Eliza, or someone else entirely. It may never be widely accepted where they came from, but maybe that is what makes the story so universally relatable.
Think about the numerous cooks, tales, and coincidental errors that enabled that straightforward crunch the next time you open a bag. In many respects, each chip is more than just salt; it is a symbol of history, inventiveness, and the taste of long-forgotten victories that have finally been resurrected.
