Who invented potato chips and when?
Potato chips were first produced in Saratoga Springs, New York, as a practical joke. It was 1854, when Commodore Cornelius
Vanderbilt was dining at a local restaurant, where he 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 retaliated by slicing paper-thin strips of potatoes and frying them to a crisp. Vanderbilt
loved them, and they became an instant success.
What does "Marcelled" mean?
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's Potato Chip. Ballreich's Potato Chips have been called "Marcelled" ever since, a term we pioneered for the potato chip industry.
Do potato chips have allergens?
Potatoes, by nature, are not included in the allergen “Big Eight”, which include: milk, eggs, peanuts, tree nuts, fish, shellfish, soy and wheat (gluten). This being said, our regular marcelled and flat potato chips would not produce any allergic affect in most people. We do, however, make a variety of flavored potato chips as well. Some seasonings may include milk, soy flour, and wheat starch. If you have any allergen concerns with any of our products please don't hesitate to contact us at chips@ballreich.com.
The seasoning doesn't seem even, why is that?
You may open a bag of your favorite flavored Ballreich's chips to find the seasoning heavier in some spots and lighter on other chips. This variation is because we do not use a tumbler. Why? The tumbler causes many chips to break in the process. We pride ourselves on making a quality chip and we would hate to dissappoint you with broken chips.
What is the best dip for chips?
We recommend French Onion Dip, but there are so many to choose from. Be sure to try all of our DIP RECIPES
What causes a potato chip to "go bad"?
Although any unsealed bag will make potato chips go stale from oxygen, the real enemy is sunlight. Exposure to light brings out the worst in a potato chip, making the flavor go sour. To prolong this from happening, a reflective, silver layer lines the inside of each of our bags. Another way to preserve potato chips is to freeze them in the original unopened package until ready to use.
What kind of potatoes do you use?
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.
What kind of oil do you use?
We use skillfully refined hydrogenated soybean oil at key time and temperatures to produce our great tasting potato chips. Any change in potatoes, oil, time or temperature and the chip taste will change.
How long does it take to make a bag of potato chips?
We produce approximately 2,000+ pounds per hour (8,000+ pounds of potatoes and 1,000+ pounds of oil per hour). The total time from raw potato to bagged potato chip is approximately 18 minutes.
Can I buy chips while they're hot? Absolutely! Ballreich's Factory Store is OPEN Fridays 8 am - 4 pm and located at 186 Ohio Avenue, Tiffin, OH 44883. Please call to ensure your favorite flavor is available "hot" off the line before you come. Also, call if it is a holiday to ensure the store is operating. Be sure to check out our plaques, pictures, apparel and gifts! Ballreich's Chips & Snack products are also available in many retail stores. FIND US in a store near you.
What are "green" spots that sometimes appear?
The green spots that sometimes appear on potato chips come from potatoes exposed to light. The green hue is actually chlorophyll.
Sometimes I get a "brown" or “burnt" chip in a bag. Why is that?
If you find a brown chip, it has not been over-fried or burned. That particular potato had a slightly higher natural sugar content. Potatoes are grown seasonally and are kept in warehouses over the winter months. When a potato gets chilled, it will change its starch to sugar. In early spring we may have more of the "brown" chips than any other part of the year. Many people actually prefer the browner chips.
