Author: News Team Created: 3/22/2008 9:12 AM
...

By News Team on 6/2/2009 1:18 PM

In the summer of 1853, Native American George Crum was employed as a chef at an elegant resort in Saratoga Springs, New York. One dinner guest found Crum's French fries too thick for his liking and rejected the order. Crum decided to rile the guest by producing fries too thin and crisp to skewer with a fork.

Read More »

By News Team on 6/3/2008 11:40 AM

Every few minutes, Ralph Robinson puts another potato in the end of a small metal chute that's connected to a stainless-steel tank. At the opposite end of the 4-foot-long machine, thin, crispy potato chips roll off a wire conveyor belt and drop into a suspended silver bowl.
Read More »

By News Team on 12/26/2007 1:21 PM

This is not your average potato chip.

Take one high-starch, low-sugar, skin-on potato, three minutes in boiling sunflower oil and natural seasonings and, voila, the Chippery potato chip is born.

It's a potato chip that's made right in the grocery store, bagged and put on the shelf for shoppers to buy.

"People love to watch them being made and take home a fresh bag," said Missy Coen, a Chippery retail trainer, who was demonstrating the process recently at the Farm Fresh grocery in Haygood Shopping Center in Virginia Beach. They sell for $3.99 for a 6-ounce bag.

Read More »

 Print   

Copyright ©2008 Chippery. All rights reserved.