Potato chips popularity swiftly spread across the country, especially in speakeasies, sparking a flurry of home-based businesses

 

Potato Chips Market

The potato chips was originated in 1853 by a cook named George Crum at a restaurant called Moon's Lake House in Saratoga Spring, New York, according to snack food legend. Angry that a customer, some say Cornelius Vanderbilt, had returned his french fried potatoes to the kitchen because they were too thick, Crum sarcastically shaved them paper thin and sent the plate back out. The thin potatoes were a hit with the consumer, whoever he was, and the people around him. Crum soon built his own restaurant across the lake, and customers lined up to try his potato chips despite his policy of not taking reservations.

According to Coherent Market insights the Potato Chips Market Size, Share, Outlook, and Opportunity Analysis, 2019 - 2027

Potato chips swiftly gained popularity across the country, notably in speakeasies, resulting in a flurry of home-based businesses. On January 6, 1915, Van de Camp's Saratoga Chips launched in Los Angeles. Earl Wise, a merchant, was faced with an overabundance of potatoes in 1921. He peeled them, chopped them with a cabbage cutter, and cooked them according to his mother's recipe before wrapping them in brown paper bags. Jays Foods was founded in the early 1920s by Leonard Japp and George Gavora, who sold potato chips, almonds, and pretzels to speakeasies from the back of a rundown truck.

 

The chips were frequently made in someone's kitchen and then delivered to businesses and restaurants on the same day, or sold on the street. The shelf life was practically negligible. Two breakthroughs helped pave the road for mass production. The mechanised potato peeling machine was invented in 1925. Several employees at Laura Scudder's potato chip firm pressed waxed paper sheets into bags a year later. Hand-packing the chips into the bags, which were then ironed shut.

 

In 1942, the United States government classified potato chips to be an essential meal, allowing companies to stay operating during World War II. Potato chips were frequently the only ready-to-eat vegetables available. After the war, it was usual to serve chips with dips; a perennial favourite was French onion soup mix poured into sour cream. The popularity of the chip was aided by the fact that Americans carried snacks with them when they sat down in front of their television sets each night.