The evolution of potato chip flavors: From Crum’s classic to Pringles’ Brussel Sprouts

What started as a basic salted treat in the early 20th Century has grown into a diverse array of flavors, reflecting global influences, cultural trends and the ever-changing tastes of consumers.

From simply salted to exotic creations like Kimchi, Truffle and even sweet versions – like the first-to-market chocolate-covered chips​​ by Minnesota-based Old Dutch Foods in 1985 – potato chips now offer an array of tastes that cater to adventurous palates. This evolution highlights not only changing consumer preferences but also the endless possibilities for creativity in the snack industry.

From the 19th​ to early 20th​ Century

Pic: GettyImages/Jonathon Knowles

The story of potato chips begins with simplicity. The original potato chips were simply salted, a tradition that has actually dominated the market for decades.

The original potato chips were produced by George Crum, a chef at Moon’s Lake House in Saratoga Springs, New York. While the exact date is debated, the widely accepted story is that Crum created the first potato chips in 1853, in response to a customer’s complaint that his fried potatoes were too thick and soggy. Crum sliced the potatoes extra thin, fried them to a crisp​​ and added salt. ‘Saratoga Chips’ became a popular item.

By the early 20th​ Century, potato chips were mass-produced and packaged, with companies like Lay’s in the US and Smith’s in the UK playing key roles in the snack’s commercialization.

It wasn’t until the mid-20th​ Century that flavor innovation began to emerge.

The 1950s

Salt and vinegar Getty MarkFGD

Pic: GettyImages/MarkFGD

This marked the beginning of the flavored chip revolution, with the UK leading the charge.