Hey folks, welcome back to The Duke Teynor Podcast — where we dig intothe stories that flavor America, one bite or beat at a time.
I am Summer and I will be sitting in for Duke until tomorrow. Now, I don’t know about you, but if you put a bowl of potato chips in front ofme… I’m probably not stoppin’ until the bottom of the bowl shows up. Salty,crunchy, and downright addictive — they’ve become America’s favorite sidekickto just about everything from backyard burgers to football Sundays.
But how’d we get here? How did a simple slice of fried potato turn into aglobal empire of crunch? Well, buckle up — today, we’re goin’ back to where itall started.
Our story begins in Saratoga Springs, New York, in the year 1853.The legend says a cranky customer walked into a restaurant called Moon’sLake House, complaining that his fried potatoes were “too thick and soggy.”
The chef that day was George Crum, a man with a bit of pride and awhole lot of attitude.
So, to prove a point, Crum sliced those potatoes paper-thin, fried ’em upcrisp, and sprinkled on extra salt — just to spite the fella.
Turns out, the customer loved it. Word spread fast, and sooneveryone wanted “Saratoga Chips.” That little moment of culinary revenge gavebirth to the snack that changed the world.
Funny how history often starts with somebody getting a little too pickyabout lunch.
Fast-forward to the early 1900s, and potato chips were no longer just a fancyrestaurant novelty. Folks started frying them in home kitchens and small shops.
But the real boom came in the 1920s, when companies figured outhow to mass-produce and — most importantly — package them.
That’s when Laura Scudder, a California entrepreneur, came up withthe idea to seal chips in wax paper bags.
That move kept them fresh longerand turned potato chips into a product you could buy anywhere.
She’s the real unsung hero of the snack aisle.
By the 1950s, brands like Lay’s, Wise, and Utz werehousehold names, and chips had become a staple of American life — crunchy goldin every lunchbox.Today, the potato chip industry is worth over $35 billion worldwide.
And it’s not just about plain salted anymore — we’ve got barbecue,sour cream and onion, jalapeño, dill pickle, and flavors that’ll make your headspin.
Technology and creativity have turned a humble side dish into a canvasfor every taste under the sun.And while some folks chase low-fat or baked versions, most of us know that achip’s real job is to deliver that perfect, satisfying crunch.
It’s part nostalgia, part comfort food, and a whole lotta fun.
Potato chips have become one of those rare things that connect us — froma campfire cookout to a Super Bowl party, you can always count on a bag ofchips to bring people together.
So next time you open a bag and hear that familiar crinkle — remember GeorgeCrum, that frustrated chef who started it all back in 1853.
He probably had no idea his salty little act of defiance would end up inbillions of snack bowls across the world.
That’s the power of a good idea… and a little grit in the kitchen.
I’m Summer in for Duke — and this was Crunch Time: The Story of PotatoChips.
Thanks for listening, folks. Don’t forget to subscribe, share, and grab ahandful of chips for the road. Until next time, keep it crunchy.
