The origin of the potato chip: As the story goes, Crum, whose sister Kate worked alongside him as a prep cook, became agitated when a customer sent his French-fried potatoes back to the kitchen, complaining that they were cut too thickly. Crum, by all accounts somewhat of an ornery and, at times, sarcastic man, reacted by slicing the potatoes as thin as he possibly could, frying them in grease, and sending the crunchy brown chips back out on the guest's plate that way.
The reaction was unexpected: The guest loved the crisps. In fact, other guests began asking for them as well, and soon Crum's "Saratoga Chips" became one of lodge's most popular treats.
In 1860, Crum opened his own restaurant, "Crumbs House," near Saratoga Lake where he catered to an upscale clientele. Guests are said to have included the likes of William Vanderbilt, Cornelius Vanderbilt, and Jay Gould. One of the restaurant's attractions was that a basket of potato chips was placed on every table.
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