A recipe for “Potato Fried in Slices and Shavings” can be found in the Englishman William Kitchiner’s 1822 cookbook Cook’s Oracle. However, the origin of the potato chip is often attributed to Saratoga Springs in New York. In 1853, at Moon’s Lake House, a restaurant where George Crum was working in, a customer sent back the specialty of the house; Moon’s Fried Potatoes, complaining that it was too thick. Crum cut the potatoes paper thin, dumped them into oil until they were crisp, then sent them back salted. The customer was pleased with this new invention, and the chip became known as the “Saratoga Chip”.
However, recipes for the potato chip have appeared long before Crum attempted his version.
In the 20th century, chips were mass produced and became common fare. Chips are packaged in tins or bins, but later were placed in bags.