The 1822 edition's recipe for 'Potatoes fried in Slices or Shavings' reads 'peel large potatoes.

The earliest known recipe for something similar to today's potato chips is in William Kitchiner's book The Cook's Oracle published in 1817, which was a bestseller in the United Kingdom and the United States. This accounted for 35.5% of the total savory snacks market in that year (which was $46.1 billion overall). The global potato chip market generated total revenue of US$16.49 billion in 2005. Potato chips form a large part of the snack food and convenience food market in Western countries. The basic chips are cooked and salted additional varieties are manufactured using various flavorings and ingredients including herbs, spices, cheeses, other natural flavors, artificial flavors, and additives. They are commonly served as a snack, side dish, or appetizer.

Powered by the ESHA Research Database © 2018, ESHA Research, Inc.A potato chip ( North American English and Australian English often just chip) or crisp ( British and Irish English) is a thin slice of potato that has been deep fried, baked, or air fried until crunchy. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

(-) Information is not currently available for this nutrient. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet.

Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

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