When the chips were invented. The history of the creation of chips

02/22/2010 at 11:38 AM

Where there are smiles and happiness, you will always find Lay "s ® Potato Chips. This is not surprising, because excellent crispy potato chips have been America's favorite snack for over 75 years.
Lay's Is a brand for a variety of potato chips, founded in 1938. Lay's chips are marketed by Frito-Lay, owned by PepsiCo Inc. since 1965. Other Frito-Lay brands include Fritos, Doritos, Ruffles, Cheetos and Rold Gold pretzels.

The Lay’s brand of chips was invented by the American Herman W. Lay, who started his business in 1932 as a small salesman selling potato chips in Nashville. The 24-year-old merchant was then selling Gardner's chips to Barrett Food Products in Atlanta, Georgia. Lay remained loyal to Barrett Food Products' Gardner brand until 1944 when he decided to change the name of the potato chips to Lay's Potato Chips. This year is considered the year of birth of the Lay's trademark.

History of origin
It is believed that the chips were accidentally invented by George Crum, an Indian by birth (not to be confused with the composer George Crum) on August 24, 1853, in the Saratoga Springs resort (USA), working as the chef of a fashionable restaurant at the Moon Lake Lodge. According to legend, one of the signature recipes of the Moon Lake Lodge restaurant was "French fries". At dinner one day, railroad tycoon Vanderbilt returned the chips to the kitchen, complaining that they were "too fat." The chef, Krum, decided to play a trick on the tycoon, cut the potatoes literally paper-thin and fried. However, the tycoon and his friends liked the dish.

"Chips Saratoga"
The recipe was nicknamed "Saratoga Chips". Over time, chips became the restaurant's most popular signature dish. In 1860, Krum opened his own restaurant (it worked until 1890), on each table of which there was a basket of chips. The restaurant quickly became a fashionable destination among wealthy American visitors to the resort. Krum did not sell chips to-go, but soon, due to the simplicity of the recipe, chips were offered in most restaurants.
In 1895, William Tappendon begins "small batch production" of chips, first in his own kitchen, later building a factory. Deliveries are made to Cleveland. Laura Scudder later suggests using wax paper as packaging. This is how the concept of a "bag of chips" emerges. In 1932, Herman Lay established Lay's brand in Nashville, Tennessee, which became the first national brand of chips to survive.

Assortment in Russia
The assortment policy of PepsiCo is to selectively position a variety of products in various regional markets.
Almost every year, the Frito Lay company, taking into account the ever-increasing demands of Russian consumers for the range of chips, introduced new flavors of its products to the market.
1996 chips with "salt", "paprika", "onion", "bacon" flavors.
2000 dill flavored chips, Lay's Max enters the market.
2002 chips with cheese and barbecue flavors.
2003 pizza flavored chips.
2004 chips with flavors "fresh dill", "salt and butter", shading the taste of potatoes, developed especially for the Russian consumer.
2005 tastes "sour cream and greens", "crab". Lay's Max with ham and cheese flavor.
2007 chips with taste "shashlik"
2009 chips with taste "caviar"
2009 also saw the launch of Lay's Sensations flavored Thai chili in sweet sauce, Sardinian lamb with grilled eggplant and sun-dried tomatoes, and buffalo mozzarella with pesto.
For the production of Lay "s chips at the factory in Kashira, Russia, Dutch potato varieties are used, and only selected tubers with a certain starch and sugar content are used. The production of chips processes over 80 thousand tons of potatoes per year. to get a product that meets Lay's high standards.

On the Ukrainian market, Lay "s potato chips (the trade mark belongs to Frito Lay) has been represented by Sandora since 2002.

Lay's makes any woman a queen
Chips manufacturer Lay’s has proposed a fresh concept for promoting the new Lay’s Sensation product on the Russian market. The brand, which is owned by PepsiCo, makes every woman feel like a queen - thanks to the chips, of course.

... and more, smile with us:
As part of an advertising campaign honoring local farmers who grow potatoes for Lay's chips, Juniper Park placed a custom outdoor ad in a Chicago underpass.
The slogan of the campaign reads "Potatoes for your chips are grown closer than you think", and the ceiling of the underground passage has a structure that imitates potato tubers making their way through the tiles. Thus, the manufacturing company Frito Lay emphasizes that only local potatoes are used to prepare Lay's chips, which grows right under the nose and overhead among Americans.

History

It is believed that the chips were accidentally invented by George Crum (George "Speck" Crum was born in 1822 in Saratoga Lake, New York; his father was African American, his mother was Indian from the Huron tribe; later Speck took the surname Crum). August 24, 1853, in the resort of Saratoga Springs (USA), working as a chef of a fashionable restaurant at the Moon's Lake Lodge Hotel. According to legend, one of the restaurant's signature recipes Moon's Lake Lodge there was "french fries". At dinner one day, railroad tycoon Cornelius Vanderbilt returned the chips to the kitchen, complaining that they were "too fat." Chef, Krum, deciding to play a trick on the tycoon, cut the potatoes literally paper-thin and fried. But the tycoon and his friends liked the dish.

The recipe was nicknamed " Chips Saratoga". Over time, chips became the restaurant's most popular signature dish.

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Excerpt from Chips

“Yes, gunpowder,” said the count. - She went to me! And what a voice: even though she is my daughter, and I will tell the truth, there will be a singer, Salomoni is different. We took an Italian to teach her.
- Is not it too early? They say it is harmful for the voice to study at this time.
- Oh no, how early! - said the count. - How did our mothers get married at twelve thirteen?
- She's already in love with Boris! What is it? - said the countess, smiling softly, looking at Boris's mother, and, apparently answering the thought that always occupied her, continued. - Well, you see, I kept her strictly, I forbid her ... God knows what they would do on the sly (the Countess understood: they would kiss), and now I know every word of her. She herself will come running in the evening and tell me everything. Maybe I spoil her; but, really, it seems to be better. I kept the older one strictly.
“Yes, I was brought up quite differently,” said the eldest, beautiful Countess Vera, smiling.
But the smile did not adorn Vera's face, as is usually the case; on the contrary, her face became unnatural and therefore unpleasant.
The eldest, Vera, was good, was not stupid, she studied well, was well educated, her voice was pleasant, what she said was fair and appropriate; but, strange to say, everyone, both the guest and the countess, looked back at her, as if they were surprised why she had said this, and felt awkward.
“They are always wise with older children, they want to do something extraordinary,” said the guest.
- What a sin to conceal, ma chere! The Countess was wise with Vera, ”said the Count. - Well, what of it! all the same she came out glorious, '' he added, winking approvingly at Vera.
The guests got up and left, promising to come for dinner.
- What a manner! We were already sitting, sitting! - said the countess, seeing off the guests.

When Natasha left the living room and ran, she only ran to the flower room. In this room she stopped, listening to the conversation in the living room and waiting for Boris to come out. She was already beginning to get impatient and, stamping her foot, was about to cry because he was not walking right now, when the young man's not quiet, not fast, decent steps were heard.
Natasha quickly rushed between the flowerpots and hid.
Boris stopped in the middle of the room, looked around, brushed the specks off the sleeve of his uniform with his hand, and walked over to the mirror, examining his handsome face. Natasha, quieted down, peered out of her ambush, expecting what he would do. He stood for some time in front of the mirror, smiled and went to the exit door. Natasha wanted to call out to him, but then changed her mind. Let him look, she told herself. Boris had just left when a flushed Sonya came out of the other door, whispering evilly through her tears. Natasha refrained from her first movement to run out to her and remained in her ambush, as if under an invisible hat, looking out for what was happening in the world. She experienced a special new delight. Sonya whispered something and looked back at the drawing-room door. Nikolai came out of the door.
- Sonya! What's the matter? Is it possible? - said Nikolay, running up to her.
- Nothing, nothing, leave me! - Sonya burst into tears.
- No, I know what.
- Well, you know, and fine, and go to her.
- Soooh! One word! Is it possible to torture me and myself like that because of fantasy? - Nikolay said, taking her hand.
Sonya did not pull her hands away from him and stopped crying.
Natasha, without moving or breathing, looked out of her ambush with shining heads. "What will happen now"? she thought.
- Sonya! I don't need the whole world! You are everything for me, - said Nikolai. - I'll prove it to you.
“I don’t like it when you say that.”
- Well, I won't, well, forgive me, Sonya! He pulled her to him and kissed her.
"Oh, how good!" thought Natasha, and when Sonya and Nikolai left the room, she followed them and called Boris to her.
“Boris, come here,” she said with a significant and sly look. - I need to tell you one thing. Here, here, ”she said, and led him to the flower room to the place between the tubs where she was hidden. Boris, smiling, followed her.
- What is this one thing? - he asked.
She was embarrassed, looked around her and, seeing her doll thrown on the barrel, took it in her hands.
“Kiss the doll,” she said.
Boris looked at her lively face with an attentive, affectionate look and did not answer.
- You do not want? Well, come here, ”she said, and went deeper into the flowers and threw the doll. - Closer, closer! She whispered. She caught the officer's cuffs with her hands, and her reddened face showed solemnity and fear.
- Do you want to kiss me? She whispered, barely audible, looking at him from under her brows, smiling and almost crying with excitement.
Boris blushed.
- How funny you are! - he said, bending over to her, blushing even more, but doing nothing and waiting.
She suddenly jumped onto the tub, so that she stood taller than him, embraced him with both arms, so that her thin bare arms bent above his neck and, throwing her hair back with a movement of her head, kissed him on the very lips.
She slipped between the pots to the other side of the flowers and, drooping her head, stopped.
“Natasha,” he said, “you know that I love you, but ...
- Are you in love with me? Natasha interrupted him.
- Yes, in love, but please, we will not do what now ... Four more years ... Then I will ask for your hand.
Natasha thought.
- Thirteen, fourteen, fifteen, sixteen ... - she said, counting on her thin fingers. - Good! Is it over?
And a smile of joy and reassurance lit up her lively face.
- It's over! - said Boris.
- Forever and ever? - said the girl. - Until your death?
And, taking his arm, with a happy face, she quietly walked beside him into the sofa.

The Countess was so tired of the visits that she did not order anyone else to be received, and the doorman was only ordered to invite everyone who would still come with congratulations to eat. The Countess wanted to talk face to face with her childhood friend, Princess Anna Mikhailovna, whom she had not seen well since her arrival from St. Petersburg. Anna Mikhailovna, with her tear-stained and pleasant face, moved closer to the Countess's chair.
“I will be completely frank with you,” said Anna Mikhailovna. - There are too few of us, old friends! That is why I value your friendship so much.
Anna Mikhailovna looked at Vera and stopped. The Countess shook hands with her friend.
“Vera,” said the Countess, addressing her eldest daughter, who was obviously unloved. - How do you have no idea about anything? Don't you feel like you're superfluous here? Go to your sisters, or ...
The beautiful Vera smiled contemptuously, apparently not feeling the slightest insult.
“If you had told me a long time ago, mamma, I would have left at once,” she said, and went to her room.
But as she passed the sofa room, she noticed that two couples were sitting symmetrically in it at the two windows. She stopped and smiled contemptuously. Sonya was sitting close to Nicholas, who copied her poems, for the first time composed by him. Boris and Natasha were sitting at the other window and were silent when Vera entered. Sonya and Natasha glanced at Vera with guilty and happy faces.
It was fun and touching to look at these girls in love, but the sight of them, obviously, did not arouse a pleasant feeling in Vera.
“How many times have I asked you,” she said, “not to take my things, you have your own room.
She took an inkwell from Nikolai.
“Now, now,” he said, wetting his pen.
“You know how to do everything at the wrong time,” Vera said. - They ran into the living room, so everyone was ashamed of you.
Despite the fact, or precisely because what she said was completely fair, no one answered her, and all four only exchanged glances. She hesitated in the room, inkwell in hand.

George Crum, born George Speck, was born in 1828 in New York (Malta, New York). His mother was of the native Huron Indians, and his father, a mixed race, worked as a jockey. The surname "Krum" is his father's racing pseudonym, George began using it as a teenager.

Like many residents of that area of ​​the country, after school, George began working in the resort area, and he soon discovered his love for cooking and food. He was soon working as a chef at Cary Moon's Lake Lodge in Saratoga, and over time his culinary talents made him a highly respected chef.

According to history, George made his invention, potato chips, while working in a restaurant in Saratoga Springs, New York. For example, one of the restaurant guests complained that the french fries served to him were cut too coarsely. In response, the ambitious George, who was not used to customers complaining about his dishes, cut them as thin as he could, fried them, sprinkled them with salt, and sent them off to the audience. He was almost sure that the client would see his "harmfulness" and complain again, but, surprisingly, he was very pleased. Moreover, the client began to come and order this dish over and over again, and soon Krum's chips became popular with other guests, and over time, fries according to George's recipe became a "chip" of the restaurant, the dish was called "Saratoga chips" or " potato crunches ".

However, many are skeptical about the history of the invention of chips by Krum, claiming that the recipe for the chips was printed in a cookbook back in 1832.

It is known that by 1860 George opened his own restaurant called "Crum" s House in a picturesque place on the lake in Malta, New York (Malta). , and soon it was the chips that made this place very popular.

The story of the invention of chips became widespread much later, in the 1930s, and even later they became the national American food. However, there is still controversy about whether George Crum is the real inventor of chips or not. Be that as it may, the inhabitants of Saratoga and the surrounding area consider these places to be the birthplace of chips, and their only inventor is called George Krum. This story is often associated with the name of the American tycoon Cornelius Vanderbilt, who at one point was a regular customer of Krum's restaurant, and later it was Vanderbilt who was behind a large-scale advertising campaign, becoming the main popularizer of chips in the United States.

Slices of root vegetables are deep-fried, get rid of excess and packaged in bright rustling packages. The world market for potato chips is measured in tens of billions of dollars a year. The product accounts for about 40% of all US snacks purchased. Crispy slices have become a real gastronomic giant and have not been losing ground for several years.

What you need to know about chips, how are they made, and can the product really lead to obesity?

Historical reference

History claims that the emergence of chips is nothing more than an accident. It all happened on August 25, 1882. George Crum worked as a chef at the Moon's Lake Lodge in the American resort of Saratoga Springs. A warm August day was no different from a series of others. At the end of dinner, the waiter ran into the kitchen and ordered the dish to be altered. Railroad tycoon Cornelius Vanderbilt didn't like the chips. The tycoon complained that the vegetable was shredded into feed pieces and he did not even want to see such a thick potato.

Krum decided to play a trick on Vanderbilt and cut potatoes no thicker than a sheet of paper, fried and sent them to the hall. A few minutes later, the waiter ran into the kitchen again. He said the guests were thrilled and wanted a serving of thinly sliced ​​potatoes every day for dinner. Krum did not expect such a reaction, but quickly got his bearings and made the dish a highlight of the restaurant. This is how Saratoga Chips appeared on the menu, which turned from a signature dish of a cozy restaurant into the most demanded snack in the world. In 1860, the chef opened his own restaurant, which was destined to work for only 30 years. On every table of the establishment there was a compliment from the chef - a basket with the very same potato chips. Krum's establishment quickly gained popularity and became a trendy restaurant for wealthy Americans and tourists. George only sold fried slices inside the restaurant, not giving out take-away bags. But this tactic was used by competitors and chips flooded the streets of the city.

In 1895, William Tappendon opens his own production of potato slices. William started a business in his own kitchen, later, through a titanic effort, built a factory and launched industrial production. The first shipments were shipped to Cleveland.

A few years later, Laura Scudder will offer waxed paper for wrapping potatoes - this is how the concept of chip bags was born. And in 1932 the Lay's brand appeared. This is the first national brand of chips that has survived to this day and does not lose its leadership in the modern market.

The new trend captured not only America, but also the Soviet Union. The first chips in the USSR were released in 1963. "Moscow crisp potatoes in slices" made a splash among the population. The first factory for the production of the product was located in Moscow. Later they were scattered throughout the union republics.

How chips are prepared on an industrial scale

The basis of the product is potatoes. From 4 kilograms of potatoes, about 1 kilogram of chips is obtained. Not every root vegetable is suitable for making chips. Its structure should be dense, and the content is minimal. There are 7 varieties in total that are ideal for industrial production.

The potatoes are delivered to the plant in huge wagons, they are examined and it is decided whether it is possible to skip the batch for processing. If there are many green or black spots on the product, the batch is returned to the supplier. Potatoes undergo several stages of processing:

• cleaning from sprouts and soil;
• size distribution (small tubers are disposed of);
• separation from stones and chips;
• flushing from dirt;
• peeling (potatoes are passed through a special drum with rough walls that wash off the peel);
• re-flushing;
• re-sorting by size (this time the tubers are not thrown away, but cut into pieces);
• final quality check by employees.

After that, the potatoes are cut into thin slices, washed again to get rid of them and sent to the frying stage. The slices are dipped in hot oil for 3 minutes. The process takes place in a closed container at a temperature of 180 ° C. Moisture meters are installed at the outlet of the apparatus - they check the degree of roasting and give appropriate signals.

The next step is optical sorting. A special device removes the defective slices from the conveyor, and then sends the chips to the spice application stage. The slices are poured into a huge drum that evenly distributes the spices. Seasonings stick to the surface, so there is no difficulty in applying. After several rounds of production, the chips are sent to the weighing machine, then to the pack, and then to the store counter. One batch of potato slices is cooked in less than 1 hour.

Harm and side effects from use

Fast food consumption statistics are disappointing. For example, in the UK there are 100 packs of potato chips per person per year. Chips have become not just a favorite delicacy, but dangerous food waste, the use of which must be limited. Why?

Weight jumps and health problems

Chips are one of the most high-calorie and fatty foods on the market. 20 toasted slices contain 10 grams of fat and 160 calories. 1 small pack per day equals 5 liters of oil per year. Even sugary snacks and industrial desserts are not as dangerous or harmful as deep-fried potatoes, according to a report by The New England Journal of Medicine.

Uncontrolled appetite

Every pack of fast food contains a dangerous dose of starch and quick peeled. So says Dr. Mozafferian, assistant professor of epidemiology at Harvard Medical School. Starch and carbohydrates disrupt blood sugar and insulin levels. This imbalance affects our appetite. We stop feeling full, and hunger becomes normal within 24 hours. The result is overeating and eating disorders.

Blood pressure disorder

The composition of potato slices is abundant. The nutrient can affect the condition of the heart and blood vessels. Under the influence of sodium, blood pressure surges occur, which leads to heart failure, coronary artery disease and reduces kidney function.

Fact: 30 grams of chips contain 120 to 180 milligrams of sodium. Few people limit themselves to 30 grams of chips, so the daily dosage, taking into account meals during the day, is exceeded by 1.5-2 times.

Increased levels of "bad" cholesterol

To cook chips or any other convenience food, hydrogenated fat is used. This is a vegetable oil that undergoes chemical processing and becomes hazardous to health: it increases the level, disrupts the work of the heart / blood vessels, fills the body with carcinogens and toxic substances.

The industrial process is inaccessible to ordinary people. Some manufacturers use the same oil for multiple batches of chips. It turns black, changes its composition, but continues to bring profit to the company, and health problems to customers.

Risk of malignant neoplasms

Fried potatoes may increase the risk of cancer, according to a Munich-based report. This is due to the glycidamide content. The substance causes irreparable harm to cells, literally destroys the body from the inside and makes it vulnerable to most infections.

Risks during pregnancy

In 2002, Swedish scientists proved that eating chips harms both the mother and the fetus. The experiment involved 186 women in the position. It turned out that glycidamide affects the cellular structure of DNA. Babies whose mothers abused junk food are more likely to suffer from hyperactivity and heart disease.

Destruction of enamel and caries

The starchy chips turn into porridge that gets stuck between the teeth. This gruel contains dangerous bacteria that turn starch into acid at lightning speed. The acid eats away at the enamel, leaves the teeth vulnerable and increases the sensitivity of the gums. To avoid unpleasant symptoms, rinse your mouth with water and clean out food debris with dental floss.

Is there an alternative to chips

Over the past few years, humanity has been scrupulously caring for health. We are gradually quitting smoking, promoting bicycles and active sports, exchanging a burger for a serving of vegetables. Some metamorphosis also occurs with the chips. Healthy eating advocates have created a healthy alternative to trans fat chips - steamed or oven-baked spicy vegetable slices.

Vegetable chips are virtually indistinguishable from ordinary chips - their shape, crunch and color are identical to the traditional product to which our eyes and taste buds are accustomed. Vegetable slices will not harm your health and will not stay with you for the next ten years in the form of a fold at the waist.

How do you prepare them? We need:

• beets - 1 piece;
• carrots - 1 piece;
• potatoes - 2 pieces;
• spices and herbs to taste.

Cut the peeled vegetables into thin slices. It is best to use a vegetable peeler for this - it will give perfectly even and thin pieces, the structure of which is no different from industrial fast food. Pour the vegetables into a large bowl, rub with spices, onions, and other ingredients to taste.

Line a baking sheet with parchment, place the pickled vegetable chips on top of it and bake until tender. Potatoes are cooked 40-60 at 180 ° C, beets - 40 minutes at 150 ° C, carrots - 40 minutes at 140 ° C. Remember to stir the slices periodically so they don't stick to the parchment and cook evenly. Cool the slices or serve hot. They can be added to salads, soups, first / second courses, or eaten as an independent snack with your favorite sauce. Eat right and stay healthy!

Chips very popular among the modern population. They are used both as a standalone snack and as an addition to beer. There are individuals who think that chips made from natural potatoes. After all, at first glance, everything is simple: cut the potatoes into thin slices and fry in oil. In fact, this is not the case.

The producers of this delicacy are not used at all for the manufacture of chips potatoes. The main element is wheat and corn flour. Starch is also added there. Very often the last ingredient is of poor quality. It is obtained from genetically modified soybeans. All the ingredients are used to make dough, form plates and fry them in fat, often the cheapest. The roasting process should take about 30 seconds, but even this requirement is not met by all manufacturers.

In order for the product to have any taste, various additives are added to the chips that imitate the taste of bacon, cheese, etc. These flavors are of synthetic and natural origin. Monosodium glutamate is used to enhance the flavor of the treat. It is he who is responsible for the bright taste and aroma of chips.

The origin of modern chips

This appetizer is a young product and appeared by accident. It happened in America in August 1853. In one restaurant, the Dutchman Cornelius Van der Bilt publicly scolded the restaurant's chef for serving coarsely chopped potatoes. The visitor gave the cook 3 minutes to serve "normal potatoes". This went on several times. George Crum decided to take revenge on Cornelius and cut the vegetable into very thin slices, frying in a large amount of oil. The pieces turned out to be very dry, it was impossible to prick them on a fork.

To the chef's surprise, the famous tycoon liked the new dish and asked for more crisp. The appetite with which the Dutchman crunched the delicacy infected other visitors as well. They also ordered this dish to Krum. The next day, the news of the crispy potatoes spread far and before the opening of the restaurant there was a line of people wishing to try the dish.

The benefits of chips

Despite the dubious composition of the product, chips are delicious. Crunching them, you can calm your nerves, relieve accumulated stress. This is the usefulness of the product. Fans of chips are advised not to buy a delicacy in the store, but to cook it on their own - you will get pleasure and benefit.

The harm of chips

• It is noticed that after eating chips every day for a month, heartburn will occur, gastritis and intestinal diseases may develop, even if the person was completely healthy.
• Chips have hydrogenated fat, which provokes the formation of "bad" cholesterol. As a result, plaques form in the vessels, atherosclerosis and thrombophlebitis develop.
• Carcinogenic substances in the product are almost 500 times higher than the norm. Due to the constant use of chips, cancer develops.
• The amount of salt in chips is beyond all reasonable limits. Its excess in the human body disrupts the growth of bones, causes heart disease.
• For a child's body, the main enemy in chips is additives. They are introduced into the product in large quantities, so they are capable of provoking severe allergies.
• 100 g of a delicacy contains about 30 g of carcinogenic fat. Overweight people chips can not be used.
• The production technology of the product is such that all vitamins previously contained in the root crop are destroyed.

Of the huge number of brands, types of chips, crispy, thin slices are the most harmful. They need to be fried no more than 20 seconds, but manufacturers do not comply with this parameter. It is these products that attract salt lovers. No one thinks that the harm they bring far exceeds the pleasure of crunching.

The smallest harm from a wide range of crunches is caused by air chips... Their roasting takes about 5 minutes, but during this time they do not gain as many carcinogens as other species.

1. Everyone knows the Pringles brand of chips. Their composition contains 42% of natural potatoes, and the rest is corn flour, rice. In 2008, Gamble decided to go to a UK court. The application was as follows - not to officially consider the company's products as chips. The organization could not have paid 17.5% VAT, thus significantly reducing costs. The first instance satisfied the claim, but the appellate court annulled the decision. The product is still called chips.
2. Pringles products are packaged in a tube jar. It was created by Fred Bohr and patented his invention. The chemist was very proud of this product. In his will, he indicated that his ashes should be buried in a similar jar. Descendants fulfilled the will of Fred Bohr.
3. Even 150 years ago, dried potatoes were a delicacy for rich people. Chips served only in expensive establishments.
4. Pringles was the first to launch crisps based on dry mashed potatoes.
5. A special research facility was opened in America, where they developed a new recipe for chips, experimented with new flavors.
6. Chips aficionados can add a new holiday to their calendar - Potato Chips Day. It is celebrated on March 14th.

Chips at home

To obtain chips in the amount usually offered in sachets, you will need one potato. You need enough oil to cover the container by a few centimeters.

• The potatoes are peeled and washed well, and then cut into very thin circles. If there is a vegetable cutter, then it will greatly facilitate the process.
• Let the slices dry. A towel or napkin is suitable for this.
• Oil is poured into the container, brought to a boil.
• The potato circles should be thrown carefully into the butter, being careful not to touch each other. Stir in the slices a little.
• When chips will acquire a golden hue, they can be pulled out onto a plane covered with a dry napkin - it will absorb excess oil.
• The salt is added immediately while the treat is hot.