*** For 1 Person ***
- 1 large sweet potato or yam
- 4 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon dried thyme
- Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
- Cut the sweet potato into ⅛-inch to ¼-inch (3- to 6-mm) slices. during a medium bowl, toss the sweet potato slices with vegetable oil until fully coated. Add the seasonings and toss to coat. Arrange the slices on a baking sheet without overlapping the potatoes.
- Bake for 25 – 35 minutes, flipping halfway, until golden brown. Let the slices cool to temperature .
- Bonne Appétit!
The Story of the Invention of the chip
Everyone knows the potato chip was invented in Saratoga Springs, NY in 1853. Except it wasn’t.
In the summer of 1853, within the cavernous dining room of Moon’s Lake House in Saratoga Springs , New York, Vanderbilt , a wealthy steamship owner, waited for his dinner. within the kitchen, George Crum, the half African American, half Native American cook, prepared the meal, likely woodcock or partridge from the restaurant’s grounds, served with french-fried potatoes . But when the plate was presented to Vanderbilt, he refused it. The french-fried potatoes were too thick, Vanderbilt said.
Crum didn’t take the criticism well. In his anger, the cook shaved the thinnest possible pieces of potato into hot oil and fried them to a crisp. He sent the browned and brittle rounds to the table as an insult, but Vanderbilt , as he was known, was thrilled with the novel snack. The proprietress Harriet Moon soon declared that these chips would henceforth be served in delicate paper cornucopias because the signature dish of Moon’s Lake House. In later years, Crum opened his own restaurant, Crum’s Place, nearby. There, millionaires like Vanderbilt would substitute line for hours for “Saratoga chips.”
More than 150 years later Crum’s delicacy has gone on to even greater fame; today, Americans consume about 1.5 billion pounds of potato chips per annum .
That’s the oft-repeated story about the invention of the chip . It’s an honest one, an origin story that crosses cultural and economic boundaries for a dish that does an equivalent . apart from one small thing: That’s not what happened.
In most its particulars, the story of George Crum’s deep-fried stunt is wrong. Vanderbilt is falsely accused of being the difficult customer; actually , he spent that summer touring Europe together with his family (though he did frequent Saratoga). The Moons, who play alittle but instrument within the story, didn’t purchase the Lake House until 1854. And, most significantly , crispy fried potatoes weren’t new Saratoga within the summer of 1853. a replacement York Herald report from the Lake House in July of 1849 introduced readers to “Eliza, the cook,” whose “potato frying reputation is one among the prominent matters of remark at Saratoga.” “Who would think,” the Herald reporter wrote, “that simple potatoes might be made such a luxury!”
Academics have spent years unwinding the facts from these fictions, whilst the Potato Chip/Snack Food Association placed a historical marker (soon stolen) near the location of the Lake House in 1976, honoring Crum’s culinary contribution.
Crum died in 1914. But within the 1980s—when there have been still a couple of people in Saratoga Springs who had known him—the folklorists William S. Fox and Mae G. Banner traced the evolution of the legend J. Moon’s Lake House received credit for the chip within the mid-1800s. the primary known mention of Crum’s involvement dated to 1885. And Vanderbilt was first introduced in a billboard produced 120 years after the supposed invention.
The black-and-white ad for the St. Regis Paper Company, which produced chip packaging, included a portrait of Crum beneath the headline: “This man cooked for Vanderbilt and Gould and created a billion dollar business else .” A 1977 cookbook by a Vanderbilt descendent made the Commodore more central, anointing the allegedly fussy customer because the “founder of the chip .”
More recently, the historian Dave Mitchell investigated the people credited with the creation of the potato chip—including Eliza, Vanderbilt, both of the Moons, Crum’s sister Kate Wicks, restaurant manager Hiram Thomas, and various Lake House cooks. Mitchell’s investigation included the likelihood that the chip wasn’t invented in Saratoga in the least (though it certainly earned its popularity there). truth origin of the crispy fried potato, Mitchell concluded, will probably never be known.