SARATOGA SPRINGS, 1853—Hotel chef George Crum was just trying to get through another dinner service at Moon’s Lake House. But a cranky guest kept sending back plate after plate of Crum’s fried potatoes, insisting that they were too thick, too soggy, and too bland. As an insult, the chef sliced the next batch paper-thin, fried them until they were brittle, and purposely over-salted.
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SARATOGA SPRINGS, 1853—Hotel chef George Crum was just trying to get through another dinner service at Moon’s Lake House. But a cranky guest kept sending back plate after plate of Crum’s fried potatoes, insisting that they were too thick, too soggy, and too bland. As an insult, the chef sliced the next batch paper-thin, fried them until they were brittle, and purposely over-salted.<\/p>\n
The customer ordered seconds. Soon word spread quickly, and “Saratoga Chips” became a hit across New England. So it was that potato chips were born.<\/p>\n
<\/p>\n
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