Potato Confusion

Dear Diary,

I’ve just returned from my trip to America and whilst I had the best time, there is just this tiny little niggly* thing that I really feel I need to share. I can’t believe what happened when I ordered a sarnie* and chips. It arrived at my table with crisps. Weird right! I hadn’t realised it was so difficult to get chips* in the States. Turns out, what I didn’t know and probably should have read up about before I got on that plane, is that what I call crisps, Americans refer to as chips. When the penny finally dropped, it suddenly made a whole lot of sense. So, it got me thinking about where do crisps/chips originate from and why do we call them different things? Turns out that the reason these have two different names is mainly due to a small contention over who actually invented the potato chip/crisp. Some believe it was American chef George Speck who may not have truly invented the potato chip, but he was certainly responsible for popularising it in the 1930’s. Whilst others believe it is British born William Kitchiner who holds the first recording of the crisp/chip in his recipe book ‘The Cook’s Oracle’ dated 1817. I’m not sure we’ll ever be able to settle the debate, but it sure makes for a funny story to tell my family and friends.

Whilst I was doing my research, I found out there are over 200 varieties of potatoes however most of these can be categorised into seven main types; russet, red, yellow, white, purple, fingerling and petite. The most recommended types of potatoes best suitable for frying, and therefore obtaining that perfect crisp, are Maris Pipers and the good old King Edwards or to my American friends, the russet variety. Thanks to its sturdiness, the russet (or equivalent) retains its shape but provides the much-needed fluffiness.

As us Brits consume six billion packets of crisps per year, large crisps/chips manufacturer Walkers* produces an average of 11 million packets per day. Who knew the world snacked so much? I certainly contribute my fair share on a weekly basis! Given I work in the compressed air industry, I was obviously a geek enough to want to find out exactly how compressed air is used when it comes to making crisps/chips. It turns out compressed air is absolutely vital to the process of manufacturing crisps. Whether it’s operating the pneumatics of the machinery or physically spraying Class 0 oil free air on the actual potatoes as they transform along the production line, compressed air is critical throughout. Turns out without compressed air, there wouldn’t be millions of bags produced every day around the world.

I have been astounded to discover some of the weird and wonderful flavours of crisps/chips from around the world. I’m not convinced I would ever try some of these though! I know I’m a bit adventurous but somehow, I think even I might draw the line at cappuccino and octopus flavoured crisps/chips. Walkers* proudly advertise they offer up to 200 flavours. I’m quite happy sticking with my classics, I am a man of simple taste, and cheese and onion will suffice.

I can’t stop laughing when I think back at the number of people I shocked as I sat in the café shoving my crisps/chips into my sarnie. Turns out that’s a very British thing to do, who knew! I had never realised there were so many different eating etiquettes for the humble crisp/chip.

Now don’t even get me started on popcorn… who puts salt on popcorn?

Slang dictionary:

Niggly = insignificant
Sarnie = sandwich
Chips = Fries
Walkers = Lays

References

https://www.insider.com/lays-fun-facts-potato-chips-2018-11

https://en.wikipedia.org/wiki/Walkers_(snack_foods)

https://en.wikipedia.org/wiki/George_Speck