If you can't eat just one potato chip, blame it on chef George Crum. He reportedly created the salty snack in 1853 at Moon's Lake House near Saratoga Springs, New York. Fed up with a customer who continuously sent his fried potatoes back, complaining that they were soggy and not crunchy enough, Crum sliced the potatoes as thin as possible, fried them in hot grease, then doused them with salt. The customer loved them and "Saratoga Chips" quickly became a popular item at the lodge and throughout New England.
Eventually, the chips were mass-produced for home consumption, but since they were stored in barrels or tins, they quickly went stale. Then, in the 1920s, Laura Scudder invented the airtight bag by ironing together two pieces of waxed paper, thus keeping the chips fresh longer. Today, chips are packaged in plastic or foil bags or cardboard containers and come in a variety of flavors, including sour cream and onion, barbecue, and salt and vinegar.