On August 24, 1853, an unhappy restaurant customer, complaining that his potatoes were too thick and soggy, kept sending them back. Chef George Crum decided to slice the potatoes as thin as possible, frying them until crisp and added extra salt. To the chef’s surprise, the customer loved them, and they soon became a regular item on the restaurant’s menu under the name of “Saratoga Chips.”
Alternative explanations of the beginning of potato chips date them to recipes in Shilling Cookery for the People by Alexis Soyer (1845) or Mary Randolph’s The Virginia House-Wife (1824). There are many references between these dates to sliced potatoes being fried in grease but whether they were fried to a crisp is not clear.
What is clear is that by the late 1870s, the term “Saratoga Chips” was being widely used as a standard menu item on train cars, hotel restaurants and street carts. The name carried on into grocers when the chips were made in larger batches by bakeries. They shipped them by wagon to the restaurants and groceries by the barrel, and the groceries would then sell to private families by the pound. Folks were instructed to bake the chips in a hot oven for a few minutes, and they would be as crisp as if fried that same day.
The Tayto founder: http://www.telegraph.co.uk/news/obituaries/1361491/Joe-Spud-Murphy.html
source: http://www.nationaldaycalendar.com/2017/03/13/march-14-2017-national-pi-day-national-potato-chip-day-national-learn-about-butterflies-day-national-childrens-craft-day/
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