For something that started as a means of revenge, potato chips sure have become and important staple in American food culture. Moreover, a profitable one too. According to the Snack Food Association, salty snacks account for over $6 billion in sales every year just in the United States. With an enormous variety of flavors and options, it would take a very fussy consumer not to find a potato chip to suit their taste buds.

In 1853 in Saratoga Springs, NY chef George Crum, fed up with a customers requests for crispier fried potatoes took matters into his own hands, slicing and over frying the potatoes, creating what we now know as the modern "potato chip."

It wasn’t long before someone decided to market the crispy potatoes to the hungry masses. The Leominster Potato Chip Company in Massachusetts (later called Tri-Sum Potato Chips) holds the claim to the first mass produced and distributed potato chip, starting in 1908. Over the course of twenty years, production and distribution of potato chips increased and improved. Bulk chips in giant barrels were replaced by bagged chips, which increased their shelf life and portability considerably.

More Flavor

While most chips had some salt added, it wasn’t until Joe Murphy developed the technology to add it did chips start being made as "seasoned." Murphy’s company, Tayto, started simple, making Cheese & Onion and Salt & Vinegar-flavored chips. Murphy’s innovation struck gold in a very short time, he was well compensated and seasoned chips began tempting the tongues of eaters around the world.

While some flavors of chips enjoy worldwide popularity, like cheese and BBQ, other flavors are more regional.

  • Lime flavors – Hispanic regions of the United States
  • Creole flavors – Southeast United States
  • Dill Pickle – Northern United States
  • Ketchup – Northern United States & Canada
  • Wasabi/ Soy /Asian flavors – San Francisco & Vancouver

The 1960s saw an increase in extruded potato products, including Pringles-style chips and potato sticks. These products are made with mixtures that include seasoning, potatoes and other starch materials then extruded into a specific shape. In the case of Pringles, the shape allowed the chips to be stacked and sold in space saving canisters.

The 1960s also saw the birth of the Doritos, credited as the first nationally launched tortilla chip. Originally offered in Toasted Corn flavor, Doritos now offers two basic seasonings (Nacho and Cool Ranch) and several seasonal ones. Recently Frito-Lay announced that their classic taco flavor, originally released from 1967-1977, would become one of the staple flavors. While not technically a "potato chip," they are made with ground corn; Doritos makes up a significant portion of the chip snack sales market.

In the last decade the chip market has expanded to include crispy snacks of all flavors, made from a variety of ingredients besides potatoes and corn. A quick scan of a market’s potato chip aisle turns up a variety of hummus chips, chips made of vegetables like taro and sweet potato, pita bread chips and even parsnip chips. Lest you think you have to sacrifice funky flavors when you are eating these un-potato chips, think again. Late July makes organic tortilla chips from whole grains and seeds. Nutritionally they are similar compared to Lay’s Baked Tostitos but their Dude Ranch & Mild Green Mojo flavors make them a standout. Terra Exotic Vegetable Chips include a Zesty Tomato variety as well as an A La Mexican option.

Flavors are expanding in the potato sector as well. Lay’s recently started making Honey BBQ, Creamy Garden Ranch and Garden Tomato & Basil flavors, ticking up the class in their classic chips. Ruffles get a kick of extreme flavor with their Molten Hot Wings and Loaded Chili & Cheese chips.

As demand increases for healthier varieties of snacks, companies are experimenting with flavors and foods, guaranteeing a whole new generation of salty snacks.

Which chip are your bringing to your Memorial Day BBQ?