Listing description
A potato chip (American English) or crisp (British English) is a thin slice of potato that has been deep fried, baked, kettle-cooked, or popped until crunchy. Potato chips
are commonly served as a snack, side dish, or appetizer.
Detailed description
The basic chips are cooked and salted;
additional varieties are manufactured using various flavorings and ingredients
including herbs, spices, cheeses, and additives.
More generally, crisps and chips include savory snack products
made from not just potato, but also corn, tapioca, or
other cereals, and
root vegetables.
Potato chips are a predominant part of the snack
food market
in Western countries. The global potato chip market generated total revenues of
US$16.49 billion in 2005. This accounted for 35.5% of the total savory snacks market in that year ($46.1 billion).
History
The earliest known recipe for potato chips is in William
Kitchiner's cookbook The Cook's Oracle, first published in 1817,
which was a bestseller in England and the United States. The 1822 edition's
version of recipe 104 is called "Potatoes fried in Slices or
Shavings" and reads "peel large potatoes, slice them about a quarter
of an inch thick, or 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".
Early recipes for potato chips in the United States are found in Mary
Randolph's Virginia
House-Wife (1824), and in N.K.M. Lee's Cook's Own Book (1832),[5] both of which explicitly cite Kitchiner.
Nonetheless, a legend associates the creation of potato chips
with Saratoga Springs, New York,
decades later. By the late 19th
century, a popular version of the story attributed the dish to George
Crum, a half African, half Native
American cook at Moon's Lake House, who was trying to appease an
unhappy customer on August 24, 1853. The
customer kept sending his French-fried potatoes back, complaining that they were too
thick.Frustrated, he sliced the potatoes razor thin, fried them until crisp and seasoned them with extra salt. To
Crum's surprise, the customer loved them. They
soon became called "Saratoga Chips", a name that persisted into at least
the mid-20th century. A version of this story popularized in a 1973 national
advertising campaign by St. Regis Paper Company, which manufactured packaging
for chips, said that Crum's customer was Cornelius Vanderbilt. Crum was renowned as a chef and by
1860 owned his own lakeside restaurant, Crum's House.
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 Mike-sell's Potato Chip
Company, founded in 1910, identifies as the "oldest potato chip
company in the United States".[14][15][16] New England-based Tri-Sum Potato Chips,
originally founded in 1908 as the Leominster Potato Chip Company, in Leominster, Massachusetts claim to be America's first potato chip
manufacturer.[17][18] Chips sold in markets were usually sold in
tins or scooped out of storefront glass bins and delivered by horse and wagon.
The early potato chip bag was wax paper with the ends ironed or stapled together.
At first, potato chips were packaged in barrels or tins, which left chips at
the bottom stale and crumbled.
Laura Scudder, 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. Today, chips are packaged in
plastic bags, with nitrogen gas blown in prior to sealing to lengthen shelf
life, and provide protection against crushing.
Traditional chips were made by the "batch-style"
process, where all chips are fried all at once at a low temperature and
continuously raked to prevent them from sticking together. Industrial advance
resulted in a shift to production by a "continuous-style" process,
running chips through a vat of hot oil and drying them in a conveyor process.
Consumer desire for original style chips resulted in the introduction of
traditionally made "kettle-style" chips in the 2000s (known as
hand-cooked in the UK/Europe).
Flavored chips
In an idea originated by the Smiths Potato Crisps Company Ltd, formed in 1920, Frank Smith packaged a
twist of salt with his chips in greaseproof paper bags, which were sold around
London.
The potato chip remained otherwise unseasoned until an
innovation by Joe "Spud" Murphy, the owner of an Irish chip company
called Tayto, who in the 1950s developed a
technology to add seasoning during manufacture. After some trial and error,
Murphy and his employee, Seamus Burke, produced the world's first seasoned
chips: Cheese & Onion, Barbecue, and Salt & Vinegar. This innovation was notable in the
food industry. Companies worldwide sought to buy the rights to Tayto's
technique.
The first flavored chips in the United States, barbecue flavor,
were being manufactured and sold by 1954. In
1958, Herr's was the first company to introduce
barbecue-flavored potato chips in Pennsylvania.
Nomenclature
Little consistency exists in
the English-speaking world for names of fried potato slices, thick or thin.
American and Canadian English use "chips" for the above-mentioned
dish — this term is also used (but not universally) in other parts of world,
and sometimes "crisps" for the same made from batter.
In the United Kingdom and Ireland, "crisps" are potato
chips which are eaten cold, whilst "chips" are similar to french fries (as in "fish and
chips") and are served hot. In Australia, some
parts of South
Africa, New
Zealand, India, the
general West
Indies especially
in Barbados, both
forms of potato product are simply known as "chips", as are the
larger "home-style" potato crisps. In the north of New Zealand, they
are known as "chippies", but are marketed as "chips"
throughout the country. In Australia and New Zealand, sometimes the distinction
is 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 (for their similarity to the native
potato bhajji).
In German-speaking countries (Austria, Germany: "Kartoffelchips";
Switzerland: "Pommes Chips") and in countries of the former SFR
Yugoslavia, fried thin potato slices are known as "chips"
(locally pronounced very similar to the actual English pronunciation), with a
clear distinction from french fries. In Brazil,
"home-style" potato chips are known as batatas portuguesas ("Portuguese potatoes") if their
sides are relatively smooth and 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".
Health concerns
A big concern about the nutrition of potato chips is that
because they are usually made with salt, they
contain substantial levels of sodium. This
had been linked to health issues such as high blood
pressure, and potato chips' taste appeal caused people to overeat and
become obese. Researchers at Queen Mary, University of
London in 2004
noted, though, that a small "bag of ready-salted crisps" contains
less salt than a serving of "Special K, All-Bran, Golden
Grahams, Cheerios, Shreddies, and
every brand of cornflakes on sale in the UK."
Some potato chip companies have responded to the criticism by
investing in research and development to modify existing recipes and create
health-conscious products. Kettle
Foods was
founded in 1978 and currently sells only trans fat–free
products, including potato chips. 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.
Also, the option of unsalted chips is 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, such that the chips can be salted as much or as little as
the purchaser would like.
Regional varieties
In Canada, seasonings include dill
pickle,]jalapeño, ketchup, barbecue, all
dressed, sour cream and onion, and salt and
vinegar. In 2006, Lay's introduced wasabi chips in Toronto and Vancouver, but no longer offers them. Loblaw,
Canada's largest food retailer, offers several unusual flavors under its President's Choice brand,
including poutine, maple
bacon, Jamaican jerk chicken, Greek feta and olive, ballpark hot dog, and
barbeque baby back ribs.
·
In Hong
Kong, the two prominent potato chips are the spicy
"Ethnican" variety by Calbee, and
barbecue by Jack'n Jill. Lay's are also popular in Hong Kong.
·
In Ireland the two
main flavors are cheese and onion, and salt and vinegar. However 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. Owing to the dominance of Tayto in the Irish market, the
word has become a genericized trademark. Hunky Dorys and King crisps
are other popular Irish brands.
·
In Germany, only
two flavors were traditionally available, red
paprika (paprika,
sometimes also called ungarisch)
and ready salted (gesalzen). These are still by far the most common and popular
types, but in recent years, some vendors started to offer a number of other
flavors such as sour cream & onion, cheese, oriental, or more exotic
seasonings like "chakalaka", "currywurst",
"pommes" (french fries), "Rot-weiss" (red and white
- french fries with tomato
ketchup and mayonnaise).
Potato chips made from ground potatoes are called Stapelchips rather than Kartoffelchips for legal reasons.
·
In Colombia, lemon, chicken, chorizo, and sirloin
steak with mushroom
sauce flavored
potato chips are sold.
·
In Japan,
flavors include nori and shiyo, 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 are Calbee,[39]Koikeya[40] and Yamayoshi. Chips are called chippu (チップ?).
·
The market in the United
Kingdom is
dominated by Walkers, which holds 58% of the British crisp
market.[41] Walkers is known for its wide variety of
potato chips. The three main flavors are ready salted, cheese and onion, and
salt and vinegar; however, other examples are prawn
cocktail, Worcester
sauce, roast chicken, steak and onion, smoky bacon, lamb and mint,
ham and mustard, barbecue, BBQ rib, tomato ketchup, sausage and ketchup,
pickled onion, Branston
pickle, and Marmite. More
exotic flavors are Thai sweet chili, roast pork and creamy mustard sauce, lime
and Thai spices, chicken with Italian herbs, sea salt and cracked black pepper,
turkey and bacon, caramelized onion and sweet balsamic vinegar, Stilton and
cranberry, mango chili, and special flavors such as American cheeseburger and
English roast beef and Yorkshire pudding.[42] Kettle Foods Ltd's range of thick-cut
crunchy potato chips include gourmet flavors: Mexican limes with a hint of
chilli, salsa with mesquite, buffalo mozzarella tomato and basil, mature
cheddar with Adnams Broadside Beer, Soulmate cheeses, and onion. McCoys
Crisps are
also popular in the UK. In the north of England, Seabrook Potato Crisps are popular, but they are much less common
in the south. Tayto is a popular brand in Northern Ireland.
·
In the United States, popular potato chip flavorings include
sour cream and onion, dill pickle, barbecue, ranch
dressing, salt and vinegar, cheddar, and lemon-lime.[43] In the Gulf South, Zapp's Potato Chips of
Gramercy, Louisiana, manufactures kettle-fried chips with regional flavors such
as Crawtator, Cajun dill, Voodoo, and Creole onion.[44]
Similar foods
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 desired shape before frying. This makes chips that are
uniform in size and shape, which allows them to be stacked and packaged in
rigid tubes. In America, the official term
for Pringles is potato crisps,
but they are rarely referred to as such. Conversely, Pringles may be termed potato chips in Britain, to distinguish them from
traditional "crisps". 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 variant of 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 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.
Americans' appetite for crispy snacks gave birth to the
packaged, flavored 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. In South Indian snack cuisine,
an item called happla in Kannada/vadam in Tamil, is a chip made of an
extruded rice-sago or multigrain base that has been around for many centuries.
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).
Kumara (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 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 casava. In
the United Kingdom, Sweden, Finland, and Australia, a new variety of Pringles
made from rice has been released and marketed as lower in fat than its potato
counterparts.
PRICE
$21.51/KG OR
$9.78/IB
For more information:
mobile: +2348039721941
contact person: emeaba uche
e-mail: emeabau@yahoo.com
website: www.franchiseminerals.com
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