It was July, 1853, and George Crum was working as a chef at Cary Moon’s Lakehouse, an upscale restaurant in Saratoga Springs that catered to wealthy Manhattan families building summer escapes upstate. One of his customers sent back his French fries because they were thick and soggy (h/t NYT). After the man (who is rumored to have been Commodore Cornelius Vanderbilt, though this can’t be confirmed) sent back a second batch of the fried potatoes, Crum decided to get even, a decision that would land him a place in culinary history.
On that July day, frustrated by the difficult customer, Crum sliced potatoes very thin, fried them to a crisp in grease, and poured salt all over them, producing what he thought was an inedible riff on the French fry. But his guest loved the “potato crunches,” as Crum originally dubbed them, and before long other diners were requesting them and they made their way to the Lakehouse’s menu as Saratoga Chips.