Editing Potato chips (section)

== Production ==
[[File:Production of homemade chips (4).JPG|thumb|Homemade potato slices are deep fried in hot oil for several minutes.]]
In the 20th century, potato chips spread beyond chef-cooked restaurant fare and began to be mass-produced for home consumption. The [[Dayton, Ohio]]-based [[Mikesell's]] Potato Chip Company, founded in 1910, identifies as the "oldest potato chip company in the United States".<ref name="mike-sells"/><ref name="Dayton"/><ref name="dbj-2012may14"/> New Hampshire-based Granite State Potato Chip Factory, founded in 1905 and in operation until 2007, was one of America's first potato chip manufacturers.<ref>{{cite web |title=10 New Hampshire Businesses We All Wish Were Still Open |url=https://wokq.com/10-new-hampshire-businesses-we-all-wish-were-still-open/ |website=97.5 WOKQ |date=16 November 2015 |access-date=23 March 2022 |language=en}}</ref><ref>{{cite web |title=GRANITE STATE POTATO CHIP COMPANY INC - SALEM, NH - Company Information |url=https://www.dandb.com/businessdirectory/granitestatepotatochipcompanyinc-salem-nh-3684.html |website=www.dandb.com |access-date=23 March 2022}}</ref><ref>{{cite web |title=Property Profile Page |url=https://ordspub.epa.gov/ords/cimc/f?p=100:31::::31,0:P31_ID:111271 |website=ordspub.epa.gov |access-date=23 March 2022}}</ref>

=== Flavoring ===
[[File:Old smiths potato chips ad.jpg|thumb|left|An advertisement for Smith's Potato Crisps]]
[[File:Potato slices in airfryer.jpg|thumb|Since 2010, air frying has become a popular alternative to deep frying, including the preparations of homemade potato chips.]]
In an idea originated by the [[The Smith's Snackfood Company|Smiths Potato Crisps Company]] Ltd, formed in 1920, Frank Smith packaged his chips in greaseproof paper bags and attached a twist of salt, and sold them around London.<ref name="Smiths"/> The potato chip remained otherwise unseasoned until the 1950s. After some trial and error, in 1954, Joe "Spud" Murphy, the owner of the Irish crisps company [[Tayto (Republic of Ireland)|Tayto]], and his employee Seamus Burke, produced the world's first seasoned chips: cheese & onion.<ref name="Irish News"/><ref name="Murphy"/> Companies worldwide sought to buy the rights to Tayto's technique.<ref name="Hochman"/> [[Walkers (snack foods)|Walkers]] of Leicester, England produced cheese & onion the same year.<ref>{{cite news |title=The history of Walkers Crisps and some amazing statistics |url=https://www.leicestermercury.co.uk/news/leicester-news/history-walkers-crisps-amazing-statistics-2055961 |access-date=15 September 2020 |newspaper=[[Leicester Mercury]]}}</ref> [[Golden Wonder]] (Smith's main competitor at the time) also started to produce cheese & onion, and Smith's countered with salt & vinegar (tested first by their north-east England subsidiary [[Tudor Crisps|Tudor]] and then launched nationally in 1967), starting a two-decade-long flavor war.<ref>{{cite news |title=Channel 4 documentary tells dramatic story of how Corby's huge crisp factory changed the world of snacks - and how it exploded|url=https://www.northantslive.news/whats-on/channel-4-documentary-tells-dramatic-5771498 |access-date=21 April 2022 |work=Northampton Chronicle|quote=This is when Smith's hit back with their own revolutionary flavour — salt and vinegar, inspired by the country's love for fish & chips.}}</ref><ref>{{cite news |title=From salt and vinegar crisps to the offside rule: 12 gifts the North East gave the world |url=https://www.chroniclelive.co.uk/news/north-east-news/salt-vinegar-crisps-offside-rule-12380648 |access-date=21 April 2022 |work=Evening Chronicle}}</ref>

The first flavored chips in the United States, [[barbeque sauce|barbecue flavor]], were being manufactured and sold by 1954.<ref name="mdn-2002aug05"/><ref name="nndp-2003jul02"/><ref name="ce-2003jun18"/> In 1958, [[Herr's Snacks|Herr's]] was the first company to introduce barbecue-flavored potato chips in [[Pennsylvania]].<ref name="Weaver"/>

=== Packaging ===

Chips sold in markets were usually sold in tins or scooped out of storefront glass bins and delivered by horse and wagon. Early potato chip bags were [[wax paper]] with the ends ironed or stapled together. At first, potato chips were packaged in barrels or tins, which left chips at the bottom stale and crumbled.

In the 1920s, [[Laura Scudder]],<ref name="Scudder's'"/><ref name="Hudson"/><ref name="La Ganga"/> an entrepreneur in [[Monterey Park, California]], started having her workers take home sheets of wax paper to iron into the form of bags, which were filled with chips at her factory the next day. This pioneering method reduced crumbling and kept the chips fresh and crisp longer. This innovation, along with the invention of [[cellophane]], allowed potato chips to become a [[Mass marketing#Use and products sold|mass-market product]]. Today, chips are packaged in plastic bags, with nitrogen gas blown in prior to sealing to lengthen shelf life, and provide protection against crushing.<ref name="cup.edu"/><ref name="Singh"/><ref>{{cite journal | title = Effect of nitrogen flushing on shelf-life of packaged potato chips | doi = 10.1002/pts.2770070205 | author1 = James S. Paik | author2 = Jae Ik Shint | author3 = Ji Iii Kimt | author4 = Pung Kil Choit | journal = Packag. Technol. Sci. | volume = 7 | pages = 81–85 | year = 1994| issue = 2  | issn=0894-3214}}</ref><ref>{{cite journal | title = Packaging design for potato chips | doi = 10.1016/S0260-8774(00)00118-7 | author = M.A. Del Nobile | journal = Journal of Food Engineering | volume = 47 | issue = 3 | pages = 211–215 | year = 2001}}</ref>

=== Kettle-cooked chips ===
{{redirect|Kettle chips|the brand|Kettle Foods}}

[[File:Cape Cod potato chips 2.jpg|thumb|right|Kettle-cooked chips]]

Chips were long made in a [[batch production|batch process]], where the potato slices are rinsed with cold water to release starch,<ref name="seriouseats"/> fried at a low temperature of {{convert|300|°F|-1}},<ref name="Roman"/> and continuously raked to prevent them from sticking together.

Industrial advances resulted in a shift to production by a [[Continuous production|continuous process]], running the chips through a vat of hot oil and drying them in a conveyor process.

Some small producers continued to use a batch process, notably in [[Maui]].<ref name="Hornblower"/> In 1980, inspired by the Maui Chip, an entrepreneur started [[Cape Cod Potato Chips]] to produce thicker, batch-cooked "Hawaiian style" potato chips, which came to be known as kettle-style (US) or hand-cooked (UK) chips and became a premium, "gourmet" item.<ref name="Cape Cod"/> Kettle chips are thicker and the surface starch is not rinsed off, resulting in a style of chip called "hard-bite".<ref name="Severson"/>