No chef likes to hear that his or her work has been rejected, but George Crum was able to make magic out of one man's discontent. In 1853, Crum was working as a chef at a resort in Saratoga Springs, N.Y. A customer sent his dish of french fries back to the kitchen, claiming that they were too thick, too mushy and not salty enough. Crum, in an irritated fit, cut the potatoes as thinly as possible, fried them until they were burnt crisps, and threw a generous handful of salt on top. He sent the plate out to the customer, hoping to teach the patron a thing or two about complaining. However, the customer loved the crisp chips, and soon the dish was one of the most popular things on the menu. In 1860, when Crum opened up his own restaurant, every table received a bowl of chips. Crum never patented his invention, nor was he the one who bagged them and began selling them in grocery stores, but junk food lovers the world over still have him to thank for this crunchy treat.