In 1853, at Moon’s Lake House in Saratoga Springs, New York, chef George Crum was dealing with a fussy diner who kept sending back his French fries for being too thick and soggy. Frustrated, Crum sliced the potatoes paper-thin, fried them until crisp, and sprinkled them with salt—just to make a point.

To his surprise, the customer loved them. Soon, “Saratoga Chips” became the restaurant’s most requested item.

Word spread fast. By the early 1900s, machines made mass production possible, and potato chips went from a kitchen experiment to a global snack obsession—with flavors as bold as dill pickle and jalapeño.