A Little of This and a Little of That
about one of America's Favorite Snack Foods.

	Potato chips were first produced in Saratoga Springs, New York State as a practical joke. In 1854, Commodore Cornelius Vanderbilt, while dining at a local restaurant, was disgusted with a plate of fried potatoes served to him. He demanded that they be returned to the kitchen with the admonishment that they were entirely too thick. The chef, George Crum, retaliated by slicing paper thin strips of potatoes and frying them to a crisp. Vanderbilt loved them, and they became an instant success. Potato Chips soon became popular everywhere!
	Potato Chips were typically homemade in kitchens then delivered immediately to stores and restaurants. Potato Chips shelf life was short-lived, and potatoes had to be handpeeled to make potato chips up until 1925 when the automatic potato-peeling machine was invented.
	There are over 3,000 varieties of potatoes. Potatos are typically about 80% water and 20% solids. There were several superstitions about potatoes. "A peeled potato in the pocket could cure a toothache; a dried potato hung around the neck would cure rhuematism; potato juice rubbed on warts would make them disapear." Spanish Sailors, however, did find that potatoes helped prevent scurvy, a disease associated with low Vitamic C. In Europe, the Potato was thought to be evil because they have "grotesque tubers" that grow underground and above, as well as mysteriously reproducing themselves. Some people believed that potatoes brought promise of fertility because of their reproduction capabilities. Today, potatoes are a very common food around the globe.
	Norchip, Snowden and Atlanta varieties of potatoes are used to make Ballreich's chips. These spuds grow in sandy soil, giving them an excellent taste and texture. "Chipping potatoes have a lower water and sugar content, making crisper, whiter chips. These varieties are also rounder, making the shape of the chip more uniform.
	If you find a brown chip in your bag, it has not been over-fried or burned. That particular potato had a slightly higher natural sugar content. Many people prefer the browner chips.
	Although an unsealed bag will make potato chips go stale, the real enemy is sunlight. Exposure to light brings out the worst in a potato chip, making the flavor go sour.
	The term "Marcelled" was applied to the Ballreich potato chip early in the history of the company. During the early 1920's the "marcelled" look was popular in hair fashion. Women at that time had their hair cut short and then set in waves. This wavy-look resembled the corrugated cut of the Ballreich potato chip. Ballreich's chips have been "marcelled" since that time, but the term has not yet been recognized by the potato chip industry.
	Potato chips can be frozen in their original bags in order to retain their freshness.