The History and Origin of Potato Chips

A potato chip or crisp is a slim slice of a potato deep fried or baked until crisp. Potato chips serve as an appetizer or snack. Commercial varieties are packaged for sale, usually in bags. The simplest chips are simply cooked and salted, but manufacturers can add a wide variety of seasonings (mostly made using MSG and herbs or spices). Chips are an important part of the snack food market in English-speaking countries and many other “western” nations.

There is little consistency in the English speaking world for names of fried potato slices. North American English uses chips for the above mentioned dish, crisps for the same made from batter, and French fries for the chewier dish. In European English, crisps are used for the crispy dish and chips for the chewy dish (as in “fish and chips”). In Australia, New Zealand and South Africa, both forms of potato product are simply known as chips, as are the larger “home-style” potato chips. Sometimes the distinction is made between hot chips and packet chips. Kumara (sweet potato) chips are eaten in New Zealand and Japan.

It is believed that the original potato chip recipe was created by Native American/African American chef George Crum, at Moon’s Lake House near Saratoga Springs, New York on August 24, 1853. He was fed up with a customer — by some accounts Cornelius Vanderbilt — who continued to send his fried potatoes back, because they were too thick and soggy. Crum decided to slice the potatoes so thin that they couldn’t be eaten with a fork. Against Crum’s expectation, the guest was ecstatic about the new chips. They became a regular item on the lodge’s menu under the name “Saratoga Chips”. They soon became popular throughout New England. Eventually, potato chips spread beyond chef-cooked restaurant fare and began to be mass produced for home consumption; Dayton, Ohio-based Mike-sell’s Potato Chip Company, founded in 1910, calls itself the “oldest potato chip company in the United States.”

Before the airtight sealed bag was developed, chips were stored in barrels or tins. The chips at the bottom were often stale and damp. Then Laura Scudder invented the bag by ironing together two pieces of wax paper, thereby creating an airtight seal and keeping the chips fresh until opened. Today, chips are packaged in plastic bags, with nitrogen gas blown in prior to sealing to lengthen shelf life, and provide protection against crushing.

The potato chip remained unseasoned, which limited its appeal, until an innovation by Joe “Spud” Murphy (1923 – 2001), the owner of an Irish crisp company called Tayto, who developed a technology to add seasoning in the 1950s. Though he had a small company, consisting almost entirely of his immediate family who prepared the crisps, the owner had long proved himself an innovator. After some trial and error, he produced the world’s first seasoned crisps, “Cheese and Onion” and “Salt ‘n’ Vinegar”.

Chips seasoned with salt had been sold previously, but the salt was supplied in a sealed packet inside the bag, to be added when required. A variation on this is still available in the UK, “Smiths Salt’n’Shake” comes with a small blue bag of salt.

The innovation became an overnight sensation in the food industry, with the heads of some of the biggest potato chip companies in the United States heading to the small Tayto company to examine the product and to negotiate the rights to use the new technology. When eventually the Tayto company was sold, it made the owner and the small family group who had changed the face of potato chip manufacture very wealthy. Companies worldwide sought to buy the rights to Tayto’s technique.

The Tayto innovation changed the whole nature of the potato chip. Later chip manufacturers added natural and artificial seasonings to potato chips, with varying degrees of success. A product that had had a large appeal to a limited market on the basis of one seasoning now had a degree of market penetration through vast numbers of seasonings. In the US, the most popular forms of seasoned potato chips include “sour cream and onion,” “barbecue,” “ranch,” and cheese-seasoned chips. Various other seasonings of chips are sold in different locales, including the original “salt and vinegar,” produced by Tayto, which remains by far Ireland’s biggest manufacturer of crisps.

Some potato chip manufacturers, such as Lay’s, produce seasoned chips based on regional interest. Particularly notable in North America are the wide varieties available in parts of Canada, where seasonings include dill pickle, ketchup, poutine and bacon. In Toronto, Lay’s offers wasabi and curry chips. Likewise, the United Kingdom and Ireland are known for their wide variety of crisps, including Marmite yeast spread, prawn cocktail, and Branston pickle. On the other hand, in Germany the vast majority of chips sold are a single flavour, paprika.

Another type of potato chip, notably the Pringles and Lay’s Stax brands, is made by extruding or pressing a dough made from ground potatoes into the familiar potato chip shape before frying. This makes chips that are very uniform in size and shape, which allows them to be stacked and packaged in rigid tubes. In America, the official term for Pringles is “crisps”, but they are rarely referred to as such. Conversely Pringles may be termed “potato chips” in Europe, to distinguish them from traditional “crisps”.

Some companies have also marketed baked potato chips as an alternative with lower fat content. Additionally, some varieties of fat-free chips have been made using artificial, and indigestible, fat substitutes. These became well-known in the media when an ingredient many contained, Olestra, was linked in some individuals to abdominal discomfort and loose stools.

The success of crisp fried potato chips also gave birth to fried corn chips, with such brands as Fritos, CC’s and Doritos dominating the market. “Swamp chips” are similarly made from a variety of root vegetables such as parsnips, rutabagas and carrots. Japanese-style variants include extruded chips, like products made from rice or cassava.

There are lots of other products which might be called “crisps” in Britain, but would not be classed a “potato chips” because they aren’t made with potato and/or aren’t chipped (for example, Wotsits).

13 places to eat before you die

Named as one of the 13 places to eat before you die by Anthony Bourdain and Kansas City’s Best Barbecue by Zagat, Oklahoma Joe4’s is one of the metro’s culinary gems. As a food blogger, these two accolades alone are reason enough to want to get there and indulge. But a third reason has piqued my interest into tasting this barbecue as well.

I am going to get a little personal here and need to share a little history on why I am so interested in this barbecue. You see, my husband’s work location allows him to frequent the Olathe location quite often for lunch and we always have the same conversation every time he goes there. It goes something like this:

Steve: I went to Oklahoma Joe’s for lunch today.

Me: I still have not been there yet, but I cannot wait to try it.
Steve: I love it, but it makes my head sweat. I think it might be the sauce5.
Me: Really? I wonder why that is? Now, I really want to try it.

 

With this month’s issue focusing on barbecue, it was time I got myself to Oklahoma Joe’s and taste some of this ever popular, highly acclaimed and, according to my husband, sweat breaking barbecue4. The timing was perfect as I was in charge of hosting a family gathering and decided Oklahoma Joe’s could do the cooking for me.

Many reviews about this amazing barbecue also mentioned the potential for long lines. Apparently it does not take long for a line to form clear out the door. I decided I had better call ahead for my larger carry-out order.

With 10 mouths to feed, I studied the menu online and called the Olathe location with my plan of attack. We agreed that one smoked chicken ($12.29, serves three to four), a pound of brisket ($12.99, serves three adults), a pound of pulled pork ($11.99, serves three adults) and a quart of BBQ4 beans. ($8.39, serves five to six) would be more than enough to feed my crowd.

I arrived a little after 4 p.m. on a Friday. With the smoky aroma, neon signage and rolls of paper towels on the tables, I could already tell why Oklahoma Joe’s is a Kansas City favorite.

There was not anyone in line as I made my way to the counter for pick-up, but there were already some early diners at a handful of tables.

A separate line for those picking up carry-out is a wise plan, otherwise you will be in line waiting on everyone to place their orders and as I looked behind me, I noticed a line was starting to form.

What a feast. The brisket and pulled pork were tender, the chicken smoky and moist. The beans are like none other and are a three-bean mixture consisting of black, red and pinto. The sauce was spicy but still had great flavor, however it did not seem to make my head sweat and am a little disappointed. I mean Oklahoma Joe’s is on the list of one of the top 13 places to eat before you die, I think it is worth breaking a little bead.

Though I have yet to dine in, I did ask my husband how it worked since he usually visits a couple of times a month. He assured me the service is always friendly and confirmed what the reviews had said about there being a line but noted that it moves quickly. You place an order at the counter and it is prepared right there and once you have your tray you are out of the way and on to a table.

With a couple additional dishes brought by family members, this feast fed the masses and we enjoyed every delicious bite. The only thing missing were burnt ends, which I adore. Oklahoma Joe’s only serves burnt ends on Mondays at lunch, Wednesdays after 4 p.m., and Saturdays at lunch. I am looking forward to trying them so I see another visit to Oklahoma Joe’s in my future.

Oklahoma Joe’s now has three locations in the Johnson County area with the much anticipated Leawood location now open for business.

The original location, on the northeast corner of 47th and Mission Road, is literally inside a working gas station. Talk about charm! The second is in Olathe on the southwest corner of 119th and Strangline Rd., near I-35. The Leawood location is in the former T.G.I. Friday’s building at 11723 Roe Ave. Oklahoma Joe’s is open Monday-Friday 11 a.m.-8:30 p.m. and Saturdays 11 a.m.-9:30 p.m. They are closed on Sundays.

Oklahoma Joe’s | 3002 West 47th Avenue | 913.722.3366 | 11950 South Strang Line Road | 913.782.6858 | 11723 Roe Ave | 913.338.5151 | OklahomaJoesBBQ.com

Hot Spots are based on an unannounced visit and the meal is paid for by Lifestyle Publications