T he potato chip is one of those happy accidents of the culinary world. The story goes that chef George Crum was cooking his haute cuisine one evening in 1853 at Moon Lake Lodge in Saratoga Springs, New York. Fashionably, Crum offered french fried potatoes on the menu. When a guest sent them back to the kitchen, not once but twice, proclaiming they were cut too thick, Crum had enough. He sliced and fried the potatoes thin and crisp in a fit of rebellion. As it turned out, the crispy potatoes were a hit and became a specialty known as...
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