Potato Chips
by Karla Wimp
April 09, 2010
In 1853, George Crum was employed as a chef at a resort in Saratoga Springs, New York. One dinner guest found Crum's French fries too thick and returned the order. Crum decided to rile the guest by making another batch of fries too thin and crisp to eat with a fork.
The plan backfired. The guest loved the browned, paper-thin potatoes and they were added to the restaurant menu.
The 4-5 class experimented with making potato chips. The students washed, sliced, and cooked five lbs. of potatoes. They shared their fried treat with the other students in the building.
