Potato chips

{{Short description|Thinly sliced potatoes, deep-fried or baked}} {{for|the thicker batons of potato known as "chips" in the UK|French fries}} {{redirect|Crisps|the Australian bus company|Crisps Coaches|other uses|Crisp (disambiguation){{!}}Crisp}} {{pp-semi-indef}} {{Use American English|date=October 2023}} {{Use dmy dates|date=August 2020}} {{Infobox food | name = Potato chips | image = Potato-Chips.jpg | caption = A pile of kettle-cooked potato chips from Utz Brands | alternate_name = Crisps (British and Irish English) | place_of_origin = England | course = Snack, side dish | served = Room temperature }}

'''Potato chips''' (North American and Australian English; often just '''chips''') or '''crisps''' (British and Irish English) are thin slices of potato (or a thin deposit of potato paste) that have been deep-fried, baked, or air-fried until crunchy. They are commonly served as a snack, appetizer or side dish. Basic potato chips are cooked and salted; additional varieties are manufactured using various seasonings, flavorings and ingredients including herbs, spices, cheeses, other natural flavors, artificial flavors, and additives.

Potato chips form a large part of the snack food and convenience food market in Western countries. The global potato chip market generated total revenue of US$16.49 billion in 2005. This accounted for 35.5% of the total savory snacks market in that year (which was $46.1 billion overall).<ref name="potatopro"/>

== History == The earliest known recipe for potato chips is in the English cook William Kitchiner's book ''The Cook's Oracle'' published in 1817 in London,<ref name="Berry"/><ref name="newstimes"/><ref>{{cite book | last=Whittle | first=Natalie | title=Crunch: The History of Crisps | publisher=Faber & Faber | date=2024-10-08 | isbn=978-0-571-38412-9 | page=}}</ref> which was a bestseller in the United Kingdom and the United States.<ref>{{cite web | last=Tensley | first=Brandon | title=How the Potato Chip Took Over America | website=Smithsonian Magazine | date=6 January 2022 | url=https://www.smithsonianmag.com/arts-culture/curious-history-potato-chip-180979232/ | access-date=14 February 2025}}</ref> The 1822 edition's recipe for "Potatoes fried in Slices or Shavings" reads "peel large potatoes... cut them in shavings round and round, as you would peel a lemon; dry them well in a clean cloth, and fry them in lard or dripping".<ref name="Berry"/><ref name="William Kitchiner"/> An 1825 British book about French cookery calls them "Pommes de Terre frites" (second recipe) and calls for thin slices of potato fried in "clarified butter or goose dripping", to be drained once crisp and sprinkled with salt.<ref name="Boys"/> Later recipes for potato chips in the US are found in Mary Randolph's ''Virginia House-Wife'' (1824)<ref name="Randolph"/> and in N.K.M. Lee's ''Cook's Own Book'' (1832),<ref name="Lee"/> both of which explicitly cite Kitchiner.<ref name="McWilliams"/>

A popular legend associates the creation of potato chips with Saratoga Springs, New York, decades after the first recorded recipe.<ref name="booktmp-2013"/> By the late nineteenth century, a popular version of the story, today known to be untrue,<ref name="jstor">{{cite web | last=White | first=April | title=The Story of the Invention of the Potato Chip Is a Myth | website=JSTOR Daily | date=4 May 2017 | url=https://daily.jstor.org/story-invention-potato-chip-myth/ | access-date=1 July 2025}}</ref><ref name="newstimes">{{cite web | first=Wendy | last=Liberatore | title=Vanderbilt helped invent potato chip in Saratoga? Likely a salty myth | website=The News-Times | date=10 June 2021 | url=https://www.newstimes.com/news/article/Vanderbilt-helped-invent-potato-chip-in-Saratoga-16238381.php | access-date=1 July 2025}}</ref> attributed the creation of potato chips to George Crum, a cook<ref name="fox"/><ref name="sfss-2003jul03"/> at Moon's Lake House who was trying to appease an unhappy customer on August 24, 1853.<ref name="Henley"/> The customer kept sending back his French-fried potatoes, complaining that they were too thick, too "soggy", or not salted enough. Frustrated, Crum sliced several potatoes extremely thin, fried them to a crisp, and seasoned them with extra salt – to his surprise, the customer loved them.<ref name="jstor"/> They soon came to be called "Saratoga Chips",<ref name="Civil War"/> a name that persisted into the mid-twentieth century. A version of this story was popularized in a 1973 national advertising campaign by St. Regis Paper Company which manufactured packaging for chips, claiming that Crum's customer was Cornelius Vanderbilt.<ref name="fox"/> The story is today known to be a myth, and historians and academics have identified a number of problems with the story: Vanderbilt was in Europe during the alleged encounter, the Moons didn't purchase the Lake House until 1854, and crispy fried potatoes were not unknown to Saratoga in 1853.<ref name="jstor"/> However, the story remains frequently cited in popular media.<ref name="newstimes"/>

== Production == thumb|Homemade potato slices are deep-fried in hot oil for several minutes. In the 20th century, potato chips spread beyond chef-cooked restaurant fare and began to be mass-produced for home consumption. The Dayton, Ohio-based Mikesell's Potato Chip Company, founded in 1910, identifies as the "oldest potato chip company in the United States".<ref name="mike-sells"/><ref name="Dayton"/><ref name="dbj-2012may14"/> New Hampshire-based Granite State Potato Chip Factory, founded in 1905 and in operation until 2007, was one of America's first potato chip manufacturers.<ref>{{cite web |title=10 New Hampshire Businesses We All Wish Were Still Open |url=https://wokq.com/10-new-hampshire-businesses-we-all-wish-were-still-open/ |website=97.5 WOKQ |date=16 November 2015 |access-date=23 March 2022 |language=en}}</ref><ref>{{cite web |title=GRANITE STATE POTATO CHIP COMPANY INC - SALEM, NH - Company Information |url=https://www.dandb.com/businessdirectory/granitestatepotatochipcompanyinc-salem-nh-3684.html |website=www.dandb.com |access-date=23 March 2022}}</ref><ref>{{cite web |title=Property Profile Page |url=https://ordspub.epa.gov/ords/cimc/f?p=100:31::::31,0:P31_ID:111271 |website=ordspub.epa.gov |access-date=23 March 2022}}{{dead link|date=July 2025|bot=medic}}{{cbignore|bot=medic}}</ref>

=== Flavoring === {{see also|Salt and vinegar chips|Dill pickle chips|Ketchup chips|All-dressed}} thumb|left|An advertisement for Smith's Potato Crisps thumb|Since 2010, air frying has become a popular alternative to deep frying, including in the preparation of homemade potato chips. In an idea originated by the Smiths Potato Crisps Company Ltd, formed in 1920, Frank Smith packaged his chips in greaseproof paper bags and attached a twist of salt, and sold them around London.<ref name="Smiths"/> The potato chip remained otherwise unseasoned until the 1950s. After some trial and error, in 1954, Joe "Spud" Murphy, the owner of the Irish crisps company Tayto, and his employee Seamus Burke, produced the world's first seasoned chips: cheese & onion.<ref name="Irish News"/><ref name="Murphy"/> Companies worldwide sought to buy the rights to Tayto's technique.<ref name="Hochman"/> Walkers of Leicester, England, produced cheese & onion the same year.<ref>{{cite news|title=The history of Walkers Crisps and some amazing statistics|url=https://www.leicestermercury.co.uk/news/leicester-news/history-walkers-crisps-amazing-statistics-2055961|access-date=15 September 2020|newspaper=Leicester Mercury}}</ref> Golden Wonder (Smith's main competitor at the time) also started to produce cheese & onion, and Smith's countered with salt & vinegar (tested first by their north-east England subsidiary Tudor and then launched nationally in 1967), starting a two-decade-long flavor war.<ref>{{cite news|title=Channel 4 documentary tells dramatic story of how Corby's huge crisp factory changed the world of snacks - and how it exploded|url=https://www.northantslive.news/whats-on/channel-4-documentary-tells-dramatic-5771498|access-date=21 April 2022|work=Northampton Chronicle|quote=This is when Smith's hit back with their own revolutionary flavour — salt and vinegar, inspired by the country's love for fish & chips.}}</ref><ref>{{cite news|title=From salt and vinegar crisps to the offside rule: 12 gifts the North East gave the world|url=https://www.chroniclelive.co.uk/news/north-east-news/salt-vinegar-crisps-offside-rule-12380648|access-date=21 April 2022|work=Evening Chronicle}}</ref>

The first flavored chips in the United States, barbecue flavor, are also traced to 1954.<ref name="mdn-2002aug05"/><ref name="nndp-2003jul02"/><ref name="ce-2003jun18"/> In 1958, Herr's was the first company to introduce barbecue-flavored potato chips in Pennsylvania.<ref name="Weaver"/>

=== Packaging ===

In the 1920s, Laura Scudder,<ref name="Scudder's'" /><ref name="Hudson" /><ref name="La Ganga" /> an entrepreneur in Monterey Park, California, started having her workers take home sheets of wax paper to iron into the form of bags, which were filled with chips at her factory the next day. This pioneering method reduced crumbling and kept the chips fresh and crisp longer. This innovation, along with the invention of cellophane, allowed potato chips to become a mass-market product.<ref name="cup.edu" /><ref name="Singh" /><ref>{{cite journal | title = Effect of nitrogen flushing on shelf-life of packaged potato chips | doi = 10.1002/pts.2770070205 | author1 = James S. Paik | author2 = Jae Ik Shint | author3 = Ji Iii Kimt | author4 = Pung Kil Choit | journal = Packag. Technol. Sci. | volume = 7 | pages = 81–85 | year = 1994| issue = 2 | issn=0894-3214}}</ref><ref>{{cite journal | title = Packaging design for potato chips | doi = 10.1016/S0260-8774(00)00118-7 | author = M.A. Del Nobile | journal = Journal of Food Engineering | volume = 47 | issue = 3 | pages = 211–215 | year = 2001}}</ref>

=== Kettle-cooked chips === {{redirect|Kettle chips|the brand|Kettle Foods}}

thumb|right|Kettle-cooked chips

Chips were long made in a batch process, where the potato slices are rinsed with cold water to release starch,<ref name="seriouseats"/> fried at a low temperature of {{convert|300|°F|-1}},<ref name="Roman"/> and continuously raked to prevent them from sticking together.

Industrial advances resulted in a shift to production by a continuous process, running the chips through a vat of hot oil and drying them in a conveyor process.

Some small producers continued to use a batch process, notably in Maui.<ref name="Hornblower"/> In 1980, inspired by the Maui Chip, an entrepreneur started Cape Cod Potato Chips to produce thicker, batch-cooked "Hawaiian style" potato chips, which came to be known as kettle-style (US) or hand-cooked (UK) chips and became a premium, "gourmet" item.<ref name="Cape Cod"/> Kettle chips are thicker and the surface starch is not rinsed off, resulting in a style of chip called "hard-bite".<ref name="Severson"/>

== Nomenclature == {{Original research|section|date=April 2021}} thumb|left|A Bangladeshi version of potato chips, marketed as "potato crackers"

Little consistency exists in the English-speaking world for the name of this food. North American English uses "chips", though Canadians may also call French fries, especially thick ones, "chips" as well.<ref>{{cite web | url=https://www.campcanada.com.au/blog/from-eh-to-zamboni-11-phrases-you-need-to-know-before-summer-camp-in-canada | title=From "Eh" to "Zamboni": 11 Phrases You Need to Know Before Summer Camp in Canada | access-date=20 January 2024 | archive-date=11 December 2024 | archive-url=https://web.archive.org/web/20241211125551/https://www.campcanada.com.au/blog/from-eh-to-zamboni-11-phrases-you-need-to-know-before-summer-camp-in-canada | url-status=dead }}</ref> "Crisps" may be used for thin fried or baked products made from potato paste.<ref name="pringles"/> An example of this type of snack is Pringles, which are marketed as "potato crisps" even in the United States.<ref name="pringles" />

In the United Kingdom and Ireland they are called "crisps", whilst "chips" refers to french fries (as in "fish and chips").<ref name="Oxford"/> In Australia, some parts of South Africa, New Zealand, India, and the West Indies, especially in Barbados, both forms of potato product are simply known as "chips", as are the larger "home-style" variety. In the north of New Zealand, they are sometimes affectionately known as "chippies"; however, they are marketed as "chips" throughout the country.{{cn|date=June 2023}} In Australia and New Zealand, a distinction is sometimes made between "hot chips" (fried potatoes) and "chips" or "potato chips". In Bangladesh, they are generally known as "chip" or "chips", and much less frequently as "crisps" (pronounced "kirisp") and locally, ''alu bhaja''.

In German-speaking countries (Austria, Germany: "''Kartoffelchips''", often shortened to "Chips"; Switzerland: "''Pommes Chips''") and in countries of the former Yugoslavia, fried thin potato slices are known as "chips" (locally pronounced very similarly to the English pronunciation), with a clear distinction from French fries. In Brazil, "home-style" potato chips are known as {{lang|pt|batatas portuguesas}} ("Portuguese potatoes") if their sides are relatively smooth and {{lang|pt|batatas prussianas}} ("Prussian potatoes") if their sides show a wafer biscuit-like pattern, whilst American-like industrial uniform potato chips made from a fried potato purée-based dough are known as "batata chips" ("potato chips"), or just "chips".{{Citation needed|date=March 2022}}

== Health concerns ==

Most potato chips contain high levels of sodium, from salt. This has been linked to health issues such as high blood pressure.<ref name="Rothstein"/> However, researchers at Queen Mary University of London in 2004 have noted that a small "bag of ready-salted crisps" contains less salt than a serving of many breakfast cereals, including "every brand of cornflakes on sale in the UK".<ref name="QMU"/>

Some potato chip companies have responded to the long-standing concerns by investing in research and development to modify existing recipes and create health-conscious products. PepsiCo research shows that about 80% of salt on chips is not sensed by the tongue before being swallowed. Frito-Lay spent $414 million in 2009 on product development, including development of salt crystals that would reduce the salt content of Lay's potato chips without adversely affecting flavor.<ref name="newsalt"/>

Unsalted chips are available, e.g. the longstanding British brand Salt 'n' Shake, whose chips are not seasoned but instead include a small salt sachet in the bag for seasoning to taste. Many other popular brands in the United States, such as Frito-Lay, also offer such a product.

One health scare related to potato chips focused on acrylamide, which is produced when potatoes are fried or baked at high temperatures. This discovery in 2002 led to international health concerns. Subsequent research has however found that it is not likely that the acrylamides in burnt or well-cooked food cause cancer in humans; Cancer Research UK categorizes the idea that burnt food causes cancer as a "myth".<ref name=cruk>{{cite web |url=https://www.cancerresearchuk.org/about-cancer/causes-of-cancer/cancer-myths/can-eating-burnt-foods-cause-cancer |publisher=Cancer Research UK |title=Can eating burnt foods cause cancer? |date=15 October 2021 }}</ref>

In August 2008, California Attorney General Jerry Brown announced a settlement with Frito-Lay, Kettle Foods, and Lance Inc., the makers of Cape Cod Potato Chips, for violating the state's Safe Drinking Water and Toxic Enforcement Act. The state had alleged in 2005 that potato chips from these companies failed to document that they contained high levels of acrylamide, which is listed by California since the 1990s as a carcinogen. These companies paid fines and agreed to reduce acrylamide levels to be under 275 parts per billion.<ref name="Brown"/><ref name="Lazarus"/> Many potato chip manufacturers attempt to remove burned and thus potentially acrylamide-rich chips before the packaging process. Large scanners are used to eliminate chips worst affected by heat.<ref name="NHS"/>

== Regional varieties == {{main|List of potato chip brands}}

=== Americas === In the United States, major regional brands include Jays, Better Made, Old Dutch, Utz and Zapp's.

In Canada, regional varieties include all-dressed, dill pickle, and ketchup.<ref>{{cite news |url=http://o.canada.com/life/who-invented-ketchup-chips |title=The mystery of the history of ketchup chips in Canada |newspaper=Postmedia News |date=3 June 2013 |first=Marc |last=Weisblott |url-status=live |archive-url=https://web.archive.org/web/20150122041610/http://o.canada.com/life/who-invented-ketchup-chips |archive-date=22 January 2015 }}</ref> Ketchup chips are flavored with tomato, garlic and onions.<ref>{{cite web|url=https://www.foodnetwork.ca/article/the-crunchy-history-of-ketchup-chips/|title=The Crunchy History of Ketchup Chips|last=Jackson|first=Lisa|website=Food Network Canada|date=November 2017|access-date=21 March 2023|archive-date=22 September 2023|archive-url=https://web.archive.org/web/20230922035835/https://www.foodnetwork.ca/article/the-crunchy-history-of-ketchup-chips/|url-status=dead}}</ref>

In Colombia, lemon, chicken, chorizo, and sirloin steak with mushroom sauce flavored potato chips are sold.<ref>{{cite web|title=Super Ricas Productos|url=http://superricas.com/es/productos/|website=Super Ricas|access-date=15 June 2015|url-status=dead|archive-url=https://web.archive.org/web/20150623075455/http://www.superricas.com/es/productos/|archive-date=23 June 2015}}</ref>

=== UK and Ireland === In the United Kingdom, Walkers makes crisps with popular flavours as 'cheese fondue', 'BBQ and rib', and 'sweet chilli'.<ref name="Flavour variety">{{cite news |title=Walkers launches six new limited-edition crisp flavours to mark 70th anniversary |url=https://www.independent.co.uk/life-style/food-and-drink/walkers-limited-edition-crisp-flavours-launch-700th-anniversary-cheese-fondue-coronation-chicken-a8257701.html|author=Hosie, Rachel |date=15 March 2018 |access-date=4 July 2019 |work=Independent}}</ref><ref name="Wacky">{{cite news |title=31 Wacky and Weird Flavors of British Potato Crisps |url=http://www.bbcamerica.com/anglophenia/2013/04/british-crisps |access-date=4 July 2019 |agency=BBC America|date=April 2013|author=Paquin, Rachel Marie}}</ref> In Ireland, the word "Tayto" is synonymous with potato chips after the Tayto brand, and can be used to describe all varieties of chips, including those not produced by Tayto.<ref>{{cite news| url=http://www.irishtimes.com/newspaper/weekend/2009/0620/1224249169681.html | date=6 June 2009 |first=Brian |last=O'Connell | title=Two packets of Tayto and a bottle of TK ... |newspaper=The Irish Times }}</ref>

=== Asia ===

In Japan, flavors include norishio (nori and salt), ''consommé'', wasabi, soy sauce and butter, garlic, plum, barbecue, pizza, mayonnaise, and black pepper. Chili, scallop with butter, teriyaki, takoyaki, and yakitori chip flavors are also available. Major manufacturers include Calbee<ref>{{cite web |url=http://www.calbee.co.jp/index.php |title=Calbee カルビー株式会社 |website=Calbee.co.jp |access-date=26 May 2009 |author= |date= |url-status=live |archive-url=https://web.archive.org/web/20090604080206/http://www.calbee.co.jp/index.php/ |archive-date=4 June 2009 }}</ref> and Koikeya.<ref>{{cite web |url=http://koikeya.co.jp/ |title=株式会社湖池屋 {{!}} 総合スナックメーカーのコイケヤ |publisher=Koikeya.co.jp |access-date=26 May 2009 |author= |date= |url-status=live |archive-url=https://web.archive.org/web/20090421140448/http://www.koikeya.co.jp/ |archive-date=21 April 2009 }}</ref> In Hong Kong, the two prominent potato chips are the spicy "Ethnican" variety by Calbee,<ref>{{cite web |url=http://www.calbee.com.hk/html/tch/home/index.jsp |title=Calbee Four Seas Co. Ltd. |access-date=24 August 2008 |author= |date= |url-status=dead |archive-url=https://web.archive.org/web/20080824072601/http://www.calbee.com.hk/html/tch/home/index.jsp |archive-date=24 August 2008 }}</ref> and barbecue by Jack 'n Jill.

In Indonesia, potato chips are commonly called ''kripik kentang'' and traditionally fell under the ''kripik'' category. The major brands are Indofood's Chitato (since 1990s)<ref>{{Cite news|url=https://www.kaskus.co.id/thread/5582d0e1529a45a0138b456a/yuk-kita-lihat-sejarah-dan-perubahan-chitato-dari-dulu-hingga-sekarang/|title=Yuk Kita Lihat Sejarah dan Perubahan Chitato Dari Dulu Hingga Sekarang|last=ronnzemo|work=KASKUS|access-date=27 February 2018|language=id}}</ref> and Lay's (Frito-Lay). In 2014, Japan's Calbee and Indonesia's Wings Food formed Calbeewings, a joint venture and marketed Potabee potato chips offering two flavors: beef BBQ and grilled seaweed.<ref>{{Cite web |url=http://calbeewings.co.id/en/product/potabee |title=Calbeewings |website=calbeewings.co.id |language=en |access-date=27 February 2018}}</ref> Lay's potato chips sold in Indonesia are available in six flavors: honey butter, sour cream and onion, nori seaweed, beef barbecue, classic salty, and salmon teriyaki flavors.<ref>{{Cite web |url=http://www.indofood.com/product/lays/product |title=Lays |website=www.indofood.com |access-date=27 February 2018}}</ref> In 2018 Chitato launched three unusual flavors: beef rendang, fried crab golden egg yolk, and mango sticky rice.<ref>{{Cite web |url=http://chitatodousaflavor.com/ |title=Chitato Do Us a Flavor |last=Makmur |first=PT Indofood Sukses |website=chitatodousaflavor.com |language=en |access-date=27 February 2018 |archive-date=27 February 2018 |archive-url=https://web.archive.org/web/20180227115153/http://chitatodousaflavor.com/ |url-status=dead }}</ref>

<gallery mode=packed heights=180> File:Pizza potato.JPG|Bowl of pizza-flavored chips in Japan File:Crispy and spicy potato chips in West Bengal, India, photo taken by Yogabrata Chakraborty on July 1, 2023.jpg|Triangle potato chips with Indian spicy flavors </gallery>

== Similar foods == {{Original research|section|date=April 2021}} [[File:Pringles chips.JPG|thumb|Pringles potato crisps are uniform in size and shape, which allows them to be stacked.]]

Another food made from potatoes, notably the Pringles and Lay's Stax brands, is made by extruding or pressing a dough made from dehydrated potato flour into the desired shape before frying. This makes a product that is uniform in size and shape, which allows them to be stacked and packaged in rigid cardboard or plastic canisters. Pringles are officially branded as "potato crisps" in the US. Pringles may be termed "potato chips" in Britain, to distinguish them from traditional "crisps", but do not meet the definition or standard of identity for potato chips. Munchos, another brand that uses the term "potato crisps", has deep air pockets in its chips that give it a curved shape, though the chips themselves resemble regular bagged chips.

An additional product similar to potato chips exists in the form of "potato sticks", also called "shoestring potatoes". These are made as extremely thin (2 to 3 mm) versions of the popular French fry but are fried in the manner of regular salted potato chips. A hickory-smoke-flavored version is popular in Canada, going by the vending machine name "Hickory Sticks". Potato sticks are typically packaged in rigid containers, although some manufacturers use flexible pouches, similar to potato chip bags. Potato sticks were originally packed in hermetically sealed steel cans. In the 1960s, manufacturers switched to the less expensive composite canister (similar to the Pringles container). Reckitt Benckiser was a market leader in this category{{Citation needed|date=May 2016}} under the Durkee Potato Stix and French's Potato Sticks names but exited the business in 2008. In 2014, French's reentered the market. A larger variant (about 1 cm thick) made with dehydrated potatoes is marketed as Andy Capp's Pub Fries, using the theme of a long-running British comic strip, which are baked and sold in a variety of flavors. Walkers make a similar product (using the Smiths brand) called "Chipsticks" which are sold in ready-salted and salt and vinegar flavors.

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.<ref name="NIDDK"/>

[[File:Monster Munch pickled onion 2.jpg|thumb|Although made from corn and not potato, Monster Munch are called crisps (potato chips) in Britain.]] Many other products might be called "crisps" in Britain, but would not be classed as "potato chips" because they are not made with potato or are not chipped (for example, Wotsits, Quavers, Skips, Hula Hoops, and Monster Munch). British restaurant critic Tanya Gold argues that Monster Munch "is absolutely not a crisp".<ref>{{cite news |title=Monster Munch crisps reviewed |url=https://www.spectator.co.uk/article/repulsive-depraved-and-oddly-political-monster-munch-crisps-reviewed/?zephr_sso_ott=ERtp4L |access-date=17 April 2023 |work=The Spectator}}</ref>

Sweet potato chips are eaten in Korea, New Zealand, and Japan; parsnip, beetroot, and carrot crisps are available in the United Kingdom. India is famous{{Citation needed|date=May 2016}} for a large number of localized 'chips shops', selling not only potato chips, but also other varieties such as plantain chips, tapioca chips, yam chips, and even carrot chips. Plantain chips, also known as chifles or tostones, are also sold in the Western Hemisphere from Canada to Chile. In the Philippines, banana chips can be found sold at local stores. In Kenya, chips are made from arrowroot and cassava. In the United Kingdom, Sweden, Finland, and Australia, a new variety of Pringles made from rice was released in 2010 and marketed as lower in fat than its potato counterparts.<ref name="Olson"/>

== References ==

<references> <ref name="potatopro">{{cite web |url=http://www.potatopro.com/Pr/E-shot/Savory%20Snacks%20Global%20Industry%20Guide.aspx |title=PotatoPro/Datamonitor |archive-url=https://web.archive.org/web/20110715110533/http://www.potatopro.com/Pr/E-shot/Savory%20Snacks%20Global%20Industry%20Guide.aspx |archive-date=15 July 2011 |publisher=Potatopro.com |access-date=26 May 2009}}</ref> <ref name="Irish News">{{cite news |title=Did Tayto really invent cheese and onion crisps? |url=https://www.irishtimes.com/life-and-style/food-and-drink/did-tayto-really-invent-cheese-and-onion-crisps-1.3915726 |author=McElwain, Aoife|date=17 June 2019|work=The Irish News}}</ref> <ref name="Berry">{{cite news |first1=Steve |last1=Berry |first2=Phil |last2=Norman |name-list-style=amp |url=https://www.telegraph.co.uk/foodanddrink/10965628/Crisps-buoyed-Britain-in-its-darkest-hour.html |title=Crisps buoyed Britain in its darkest hour |newspaper=The Telegraph |date=14 July 2014 |access-date=26 August 2014 |url-status=live |archive-url=https://web.archive.org/web/20141003061408/http://www.telegraph.co.uk/foodanddrink/10965628/Crisps-buoyed-Britain-in-its-darkest-hour.html |archive-date=3 October 2014 }}</ref> <ref name="William Kitchiner">{{cite book |first=William |last=Kitchiner |title=The Cook's Oracle: Containing Receipts for Plain Cookery on the Most ... |url=https://books.google.com/books?id=gvcpAAAAYAAJ&pg=PA208 |year=1822 |publisher=A. Constable & Company, Edinburgh, and Hurst, Robinson & Company, Cheap-sid |oclc=3878292 |page=208 |quote=Potatoes fried in Slices or Shavings |url-status=live |archive-url=https://web.archive.org/web/20171115234907/https://books.google.com/books?id=gvcpAAAAYAAJ&pg=PA208 |archive-date=15 November 2017 }}</ref> <ref name="Boys">An English Physician, ''French Domestic Cookery'', London: Thomas Boys, 1825, [https://books.google.com/books?id=MCVhAAAAcAAJ&q=frites%20692 recipe 692, p. 238]</ref> <ref name="Randolph">{{cite book |last=Randolph |first=Mary |title=The Virginia Housewife: or Methodical Cook |publisher=John Plaskitt |year=1838 |location=Baltimore |page=97 |orig-year=1824 |url=http://digital.lib.msu.edu/projects/cookbooks/coldfusion/display.cfm?ID=virg&PageNum=101 |oclc=57123160 |quote=To Fry Sliced Potatos [sic] |archive-date=12 February 2016 |access-date=22 March 2015 |archive-url=https://web.archive.org/web/20160212163414/http://digital.lib.msu.edu/projects/cookbooks/coldfusion/display.cfm?ID=virg&PageNum=101 |url-status=dead }}</ref> <ref name="Lee">{{cite book |last=Lee |first=N.K.M. (A Boston Housekeeper) |date=1832 |title=The Cook's Own Book: Being A Complete Culinary Encyclopedia: Comprehending All Valuable Receipts For Cooking Meat, Fish, And Fowl, And Composing Every Kind Of Soup, Gravy, Pastry, Preserves, Essences, &c. That Have Been Published Or Invented During The Last Twenty Years. Particularly The Very Best Of Those In The Cook's Oracle, Cook's Dictionary, And Other Systems Of Domestic Economy.Diamond Mb With Numerous Original Receipts, And a Complete System of Confectionery |publisher=Boston: Munroe and Francis; New York: Charles E. Francis and David Felt |page=192 |url=http://digital.lib.msu.edu/projects/cookbooks/coldfusion/display.cfm?ID=coow&PageNum=192 |oclc=56906530 |quote=Potatoes Fried In Slices Or Ribbons |archive-date=12 February 2016 |access-date=22 March 2015 |archive-url=https://web.archive.org/web/20160212143049/http://digital.lib.msu.edu/projects/cookbooks/coldfusion/display.cfm?ID=coow&PageNum=192 |url-status=dead }}</ref> <ref name="McWilliams">{{cite book |url=https://books.google.com/books?id=VritIGJ5f48C&q=%22mary+randolph+included%22&pg=PA186 |title=The Story Behind the Dish: Classic American Foods |first=Mark |last=McWilliams |date=2012 |page=186 |publisher=ABC-CLIO |isbn=9780313385100 |url-status=live |archive-url=https://web.archive.org/web/20140222061012/http://books.google.com/books?id=VritIGJ5f48C&pg=PA186&dq=%22mary+randolph+included%22&hl=en&sa=X&ei=azXFT8-8HYGN6QHD_bymCg&ved=0CDsQ6AEwAQ#v=onepage&q=%22mary%20randolph%20included%22&f=false |archive-date=22 February 2014 }}</ref> <ref name=booktmp-2013>{{cite book |url=https://books.google.com/books?id=a70gMy9XWOcC&pg=PA93 |title=History of American Cooking |date=2013 |page=93 |publisher=ABC-CLIO |isbn=9780313387111 |first=Merril D. |last=Smith |url-status=live |archive-url=https://web.archive.org/web/20160415182210/https://books.google.com/books?id=a70gMy9XWOcC&pg=PA93&lpg=PA93&hl=en&ved=0CDUQ6AEwBA#v=onepage&f=false |archive-date=15 April 2016 }}</ref> <ref name="fox">{{cite journal |first1=William S. |last1=Fox |first2=Mae G. |last2=Banner |title=Social and Economic Contexts of Folklore Variants: The Case of Potato Chip Legends |journal=Western Folklore |volume=42 |number=2 |date=April 1983 |pages=114–126 |doi=10.2307/1499968 |jstor=1499968}}</ref> <ref name=sfss-2003jul03>{{cite news |url=http://articles.sun-sentinel.com/2003-07-03/features/0306300392_1_potato-chip-george-crum-chip-factory |title=Any Way You Slice It, Potato Chip's Going Strong After 150 Years |newspaper=Fort Lauderdale Sun Sentinel |date=3 July 2003 |first=Kim |last=Upton |url-status=dead |archive-url=https://web.archive.org/web/20141225003444/http://articles.sun-sentinel.com/2003-07-03/features/0306300392_1_potato-chip-george-crum-chip-factory |archive-date=25 December 2014 }}</ref> <ref name="Henley">{{cite news |first=Jon |last=Henley |url=https://www.theguardian.com/lifeandstyle/2010/sep/01/crisps-british |title=Crisps: a very British habit | Life and style |newspaper=The Guardian |date=1 September 2010 |access-date=26 August 2014 |url-status=live |archive-url=https://web.archive.org/web/20140725220827/http://www.theguardian.com/lifeandstyle/2010/sep/01/crisps-british |archive-date=25 July 2014 }}</ref> <ref name="Civil War">{{cite web |url=http://www.civilwarinteractive.com/Potato.htm |title=Civil War Recipes and Food History – The Potato During the Civil War |publisher=Civilwarinteractive.com |access-date=11 May 2013 |archive-url=https://web.archive.org/web/20141022112858/http://www.civilwarinteractive.com/Potato.htm |archive-date=22 October 2014}}</ref> <ref name="mike-sells">{{cite web |url=http://www.mike-sells.com/about/ |title=About Us |website=Mike-sell's |access-date=26 May 2009 |url-status=dead |archive-url=https://web.archive.org/web/20090625033903/http://www.mike-sells.com/about/ |archive-date=25 June 2009 }}</ref> <ref name="Dayton">{{cite news |url=http://www.daytondailynews.com/news/business/mike-sells-celebrating-100-years-of-potato-chips/nNCs7/ |title=Mike-Sell's celebrating 100 years of potato chips; The company could be the oldest continuous potato chip operation in world |newspaper=Dayton Daily News |date=16 May 2010 |first=Marc |last=Katz |url-status=live |archive-url=https://web.archive.org/web/20131103055150/http://www.daytondailynews.com/news/business/mike-sells-celebrating-100-years-of-potato-chips/nNCs7/ |archive-date=3 November 2013 }}</ref> <ref name=dbj-2012may14>{{cite news |url=http://www.bizjournals.com/dayton/news/2012/05/14/mike-sells-names-new-ceo.html |title=Mike-sell's names new CEO |work=Dayton Business Journal |date=14 May 2012 |first=Joe |last=Cogliano |url-status=live |archive-url=https://web.archive.org/web/20141224232426/http://www.bizjournals.com/dayton/news/2012/05/14/mike-sells-names-new-ceo.html |archive-date=24 December 2014 }}</ref>

<ref name="Smiths">{{cite web |url=https://h2g2.com/edited_entry/A16455053 |title=BBC h2g2 Potato Crisps – A History |publisher=BBC |date=7 December 2006 |access-date=18 April 2026 |url-status=dead |archive-url=https://web.archive.org/web/20090817133445/http://www.bbc.co.uk/dna/h2g2/A16455053 |archive-date=17 August 2009 }}</ref> <ref name="Murphy">{{cite web |url=http://www.huffingtonpost.com/2012/04/20/joe-spud-murphy-the-man-w_n_1437270.html |title=Joe 'Spud' Murphy: The Man Who Gave Potato Chips Flavor |website=Huffington Post |date=20 April 2012 |url-status=live |archive-url=https://web.archive.org/web/20141031011922/http://www.huffingtonpost.com/2012/04/20/joe-spud-murphy-the-man-w_n_1437270.html |archive-date=31 October 2014 }}</ref> <ref name="Hochman">{{cite web |url=http://www.thenibble.com/REVIEWS/main/snacks/chip-history4.asp |title=A History of the Potato Chip: Page 4: The First Salted & Flavored Potato Chips |website=The Nibble |first=Karen |last=Hochman |url-status=live |archive-url=https://web.archive.org/web/20151222115907/http://www.thenibble.com/REVIEWS/main/snacks/chip-history4.asp |archive-date=22 December 2015 }}</ref> <ref name=mdn-2002aug05>{{cite news |url=http://www.memphisdailynews.com/editorial/ArticleEmail.aspx?id=25073 |title=Lays flavor is chip off the Memphis barbecue block |newspaper=Memphis Daily News |date=5 August 2002 |first=Sue |last=Pease |url-status=live |archive-url=https://web.archive.org/web/20150125110425/http://www.memphisdailynews.com/editorial/ArticleEmail.aspx?id=25073 |archive-date=25 January 2015 }}</ref> <ref name=nndp-2003jul02>{{cite news |url=https://www.dailypress.com/2003/07/02/palate-pleasing-chips/ |title=Palate-pleasing Chips: Snack Phenomenon Comes In All Flavors, Shapes And Colors |newspaper=Newport News Daily Press |date=2 July 2003 |first=Liz |last=Atwood |url-status=live |archive-url=https://web.archive.org/web/20150123050850/http://articles.dailypress.com/2003-07-02/features/0307020024_1_potato-chips-chip-purchases-barbecue-and-north-carolina |archive-date=23 January 2015 }}</ref> <ref name=ce-2003jun18>{{cite news |url=http://www.enquirer.com/editions/2003/06/18/tem_food18lede.html |title=Ohio cashes in on chips |newspaper=Cincinnati Enquirer |date=18 June 2003 |first=Chuck |last=Martin }}{{Dead link|date=July 2025 |bot=InternetArchiveBot |fix-attempted=yes }}</ref> <ref name="Weaver">{{cite news |url=http://www.portal.state.pa.us/portal/server.pt/community/summer/20953/snackin%27_pa_style/1206134 |title=Snackin' – Pennsylvania Style! |magazine=Pennsylvania Heritage Magazine |date=Summer 2012 |volume=XXXIII |number=3 |first=Kyle R. |last=Weaver |url-status=dead |archive-url=https://web.archive.org/web/20150822135409/http://www.portal.state.pa.us/portal/server.pt/community/summer/20953/snackin%27_pa_style/1206134 |archive-date=22 August 2015 |access-date=24 January 2015 }}</ref> <ref name="Scudder's'">{{cite web |url=http://laurascudders.com/History |archive-url=https://web.archive.org/web/20080917041334/http://laurascudders.com/History |archive-date=17 September 2008 |title=Our History |website=Laura Scudder's |date=17 September 2008 |access-date=11 May 2013}}</ref> <ref name="Hudson">{{cite news |url=https://www.latimes.com/archives/la-xpm-1989-04-09-ga-1646-story.html |title=Laura Scudder Was More Than a Name: Monterey Park Will Honor 'Pioneer, Instigator, Doer' Who Helped Create Snack-Food Industry |newspaper=Los Angeles Times |date=9 April 1989 |first=Berkley |last=Hudson |url-status=live |archive-url=https://web.archive.org/web/20131106015110/http://articles.latimes.com/1989-04-09/news/ga-1646_1_potato-chip-queen-garvey-ranch-park-monterey-park-historical-society |archive-date=6 November 2013 }}</ref> <ref name="La Ganga">{{cite news |url=https://www.latimes.com/archives/la-xpm-1987-09-23-fi-6165-story.html |title=Laura Scudder Owed a Lot to Peanut Butter |first=Maria L. |last=La Ganga |newspaper=Los Angeles Times |date=23 September 1987 |url-status=live |archive-url=https://web.archive.org/web/20150928160300/http://articles.latimes.com/1987-09-23/business/fi-6165_1_natural-peanut-butter |archive-date=28 September 2015 }}</ref> <ref name="cup.edu">{{cite web|url=http://students.cup.edu/mof8893/food/history.html |title=The History and Origin of Potato Chips |publisher=Students.cup.edu |access-date=3 August 2010 |url-status=dead |archive-url=https://web.archive.org/web/20100127093724/http://students.cup.edu/mof8893/food/history.html |archive-date=27 January 2010 }}</ref> <ref name="Singh">{{cite web |last1=Singh |first1=Maanvi |title=The Weird, Underappreciated World Of Plastic Packaging |url=https://www.npr.org/blogs/thesalt/2014/07/24/334617901/the-weird-underappreciated-world-of-plastic-packaging |publisher=NPR |access-date=29 July 2014 |date=24 July 2014 |url-status=live |archive-url=https://web.archive.org/web/20140728135658/http://www.npr.org/blogs/thesalt/2014/07/24/334617901/the-weird-underappreciated-world-of-plastic-packaging |archive-date=28 July 2014 }}</ref> <ref name="seriouseats">{{cite web|url=http://www.seriouseats.com/2010/09/the-food-lab-extra-crunchy-homemade-potato-ch.html|title=The Food Lab: Extra-Crunchy Homemade Potato Chips|work=seriouseats.com|access-date=1 May 2017|url-status=live|archive-url=https://web.archive.org/web/20170328211005/http://www.seriouseats.com/2010/09/the-food-lab-extra-crunchy-homemade-potato-ch.html|archive-date=28 March 2017}}</ref> <ref name="Roman">{{cite web |url=http://www.bonappetit.com/recipe/crispiest-potato-chips |first=Alison |last=Roman |title=Crispiest Potato Chip |date=October 2014 |work=Bon Appétit |access-date=1 May 2017 |url-status=live |archive-url=https://web.archive.org/web/20170505051049/http://www.bonappetit.com/recipe/crispiest-potato-chips |archive-date=5 May 2017 }}</ref> <ref name="Hornblower">Hornblower, Malabar (12 July 1987) [https://www.nytimes.com/1987/07/12/travel/fare-of-the-country-potato-chips-with-hawaiian-crunch.html "Fare of the Country: Potato Chips With Hawaiian Crunch"], ''New York Times'', p. 12</ref> <ref name="Cape Cod">[https://www.nytimes.com/1986/12/26/business/cape-cod-potato-chips-a-luxury-junk-food.html "Cape Cod Potato Chips: A 'Luxury' Junk Food"], ''New York Times'', 26 December 1986, p. D1</ref> <ref name="Severson">Severson, Kim (4 July 2007) [https://www.nytimes.com/2007/07/04/dining/04chip.html "The Best Chip? The First One Out of the Bag"], ''New York Times''</ref> <ref name="pringles">{{cite news |last=Fulton |first=Wil |date=6 September 2016 |title=An Exclusive Look Inside Pringles' Top-Secret Lab |url=https://www.thrillist.com/eat/nation/pringles-flavors-chips-factory |work=Thrillist |location=Battle Creek, Michigan |access-date=12 July 2020}}</ref> <ref name="Oxford">{{cite news |title=Chips or fries or crisps? |url=https://blog.oxforddictionaries.com/2011/05/03/chipping-away-british-american-english/ |archive-url=https://web.archive.org/web/20190112044337/https://blog.oxforddictionaries.com/2011/05/03/chipping-away-british-american-english/ |url-status=dead |archive-date=12 January 2019 |access-date=11 January 2019 |agency=Oxford Dictionaries}}</ref> <ref name="Rothstein">{{Cite book|url=https://books.google.com/books?id=rmwp7X2FZ68C&q=Most+potato+chips+contain+high+levels+of+sodium,+from+salt.+This+has+been+linked+to+health+issues+such+as+high+blood+pressure&pg=PA275|title=Public Health and the Risk Factor: A History of an Uneven Medical Revolution|last=Rothstein|first=William G.|date=2003|publisher=Boydell & Brewer|isbn=9781580461276|language=en}}</ref> <ref name="QMU">{{cite web |url=http://www.actiononsalt.org.uk/news/surveys/2004/cereals/index.html |title=Health hazard hidden in breakfast bowls |website=Action on Salt |date=12 November 2004 |publisher=Queen Mary University of London |url-status=live |archive-url=https://web.archive.org/web/20121107011818/http://www.actiononsalt.org.uk/news/surveys/2004/cereals/index.html |archive-date=7 November 2012 }}</ref> <ref name="newsalt">{{cite news |url=https://www.wsj.com/articles/SB10001424052748704534904575131602283791566 |title=PepsiCo Develops 'Designer Salt' to Chip Away at Sodium Intake |last=McKay |first=Betsy |newspaper=The Wall Street Journal |date=22 March 2010 |access-date=22 March 2010 |url-status=live |archive-url=https://web.archive.org/web/20141223092112/http://www.wsj.com/articles/SB10001424052748704534904575131602283791566 |archive-date=23 December 2014 }}</ref>  <ref name="Brown">{{cite news|url= http://oag.ca.gov/news/press_release?id=1595 |title= Atty. Gen. Brown Settles Potato Chip Lawsuit With Heinz, Frito-Lay & Kettle Foods |date= 1 August 2008 |work= Press Release |access-date=28 October 2011| publisher= State of California | quote= Under today's settlements, Frito-Lay, Inc., which sells most of the potato chips sold in California, Kettle Foods, Inc., maker of "Kettle Chips", and Lance, Inc., maker of Cape Cod Chips will reduce acrylamide over a period of three years to 275 parts per billion. For Frito Lay, this is about a 20% reduction, while for Kettle Chips, which contain far more acrylamide, this is an 87% reduction in acrylamide.}}</ref> <ref name="Lazarus">{{cite news| url= https://www.latimes.com/archives/la-xpm-2008-aug-06-fi-lazarus6-story.html |title= A stone wall made of potato chips | date= 6 August 2008|first= David | last=Lazarus | work= Consumer Confidential | publisher= Los Angeles Times | access-date=28 October 2011}}</ref> <ref name="NHS">[https://www.nhs.uk/news/cancer/warning-over-burnt-toast-chemical-acrylamides-cancer-risk/ "Warning over 'burnt toast chemical' acrylamide's cancer risk"] {{Webarchive|url=https://web.archive.org/web/20201111215657/https://www.nhs.uk/news/cancer/warning-over-burnt-toast-chemical-acrylamides-cancer-risk/ |date=11 November 2020 }}. National Health Service (UK). 23 January 2017</ref> <ref name="NIDDK">{{cite web|url=http://win.niddk.nih.gov/notes/summer98/artcl9.html |title=New Fat-free Product on the Market |publisher=National Institute of Diabetes and Digestive and Kidney Diseases |date=Summer 1998 |access-date=26 May 2009 |archive-url=https://web.archive.org/web/20090210050117/http://win.niddk.nih.gov/notes/summer98/artcl9.html |archive-date=10 February 2009}}</ref> <ref name="Olson">{{Cite news|url=https://www.nytimes.com/2010/07/02/business/media/02adco.html|title=Pringles Introduces a Multigrain Variety|last=Olson|first=Elizabeth|date=1 July 2010|work=The New York Times|access-date=24 January 2019|language=en-US|issn=0362-4331}}</ref> </references>

== Further reading == * {{cite book | last = Banham | first = Rayner | year = 1977 | chapter = The Crisp at the Crossroads | editor-last = Barker | editor-first = Paul | title = Arts in Society | location = London | publisher = Fontana |isbn=9780006338130 }} * {{Cite book| author=Jones, Charlotte Foltz | title=Mistakes That Worked | publisher=Doubleday | year=1991 | isbn=978-0-385-26246-0|postscript= " - the Origins of potato chips"}} * {{Cite book|title=Crunch!: a history of the great American potato chip|author=Burhans, Dirk E.|publisher=University of Wisconsin Press|year=2008|isbn=9780299227708}} * {{cite book | last = Williams | first = Albert Edward | year = 1951 | title = Potato Crisps: A Handbook for the Manufacturer and Others Interested in the Economical Production of the Potato Crisps | location = London | publisher = Food Trade Press |oclc=1872825 }}

== External links == {{Commons category|Potato chips}} {{Wiktionary}} {{Chips and crisps}} {{Potato dishes}} {{Deep frying foods}}

Category:British inventions Category:1822 introductions Category:1853 introductions Category:British cuisine Category:Convenience foods Category:Deep fried foods Category:Potato chips Category:American snack foods Category:British snack foods