I’ve been thinking a lot about restaurant chips lately. Namely, the potato chips that a restaurant takes the time to make from scratch.
In the late 1800s, all potato chips were restaurant chips. About a decade ago, I happened to be in Saratoga Springs, NY for the summer, and I learned from a restaurant server that the potato chip’s apocryphal originator was a local chef by the name of George Speck. Other accounts credit their invention to his coworker and sister, Katie Speck Wicks, who might have accidentally dropped a thin slice of potato in a hot fryer while prepping in the kitchen. Either way, the siblings had a hit on their hands: Saratoga Springs was rife with restaurant chips from the 1850s on. With the invention of moisture-proof cellophane in 1927, potato chips became easily transportable and set off on the road to become the ubiquitous snacks we know today.