While George Crum is celebrated for popularizing the 'Saratoga Chip' at his own restaurant, the story begins earlier. In 1817, British author William Kitchiner published a recipe for 'potatoes fried in slices or shavings' in 'The Cook's Oracle.' Decades later in Saratoga Springs, a cook named 'Eliza' was already noted for her fried potato skills. Crum's act of culinary defiance—or perhaps his sister Catherine 'Aunt Kate' Wicks' experimentation—crystallized the modern chip. The real innovation ca

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