KnowraPotato chipsPotato chipsPotato chips are thin slices of potato fried or baked until crisp, usually salted and eaten as a snack.BriefConnectDeep frying: A cooking method that immerses food in hot oil or fat. Hot oil rapidly removes moisture and crisps potato slices.George Crum: A nineteenth-century American cook associated with the popular origin story of potato chips. A story credits Crum with making unusually thin fried potatoes at Saratoga Springs.Kettle-cooked potato chips: Potato chips cooked in batches, often producing a thicker, uneven, crunchy texture. Batch frying creates a distinctive style alongside conventional continuous-fried chips.Potato processing: Industrial methods for turning potatoes into foods such as fries, flakes, and chips. Chip manufacturing is one branch of the broader potato-processing industry.Maillard reaction: A set of chemical reactions between amino acids and reducing sugars that produces browning and complex flavors. It contributes browned color and roasted flavors during chip cooking.Saratoga Springs: A city in New York known for its nineteenth-century resort culture and culinary history. The earliest widely circulated chip-origin story places the dish at a Saratoga restaurant.Baked potato chips: Potato slices cooked by baking rather than immersion in hot oil. Baking offers a different texture and typically uses less frying oil.Snack food: Food commonly eaten between meals or in informal eating occasions. Potato chips became a defining product of the packaged-snack category.Starch gelatinization: The swelling and structural change of starch granules when heated in water. Changes in potato starch help set a chip’s brittle structure as it cooks.Laura Scudder: An American businesswoman who built a potato-chip company and popularized waxed-paper packaging. Her packaging helped chips travel and stay fresh beyond local shops.Show all 20Linked from 4 pagesPotatoBroader topic: Chips turn sliced tubers into a low-moisture snack.Russet BurbankRelated: Processing potatoes into chips is another major use, though chip production often favors other cultivars.French friesCompared with: Their thin, flat shape and brittle texture differ from the tender centers of fries.AcrylamideBroader topic: They are a familiar food in which acrylamide can form during high-temperature cooking.