Who Says They Don’t Make
'em Like They Used To?

When confronted with a whiny diner who
wasn’t happy with the cut of his fries,
Chef George Crum responded like a
true American. He went back to the
kitchen and came out with the world’s
finest batch of potato chips. That was in
1853. And no one has complained since.

Today the ingenious simplicity of Crum’s
creation lives on in every bag of 1853
Kettle Chips. We start with farm-select
potatoes, slice them thick and cook
them slow in small batches. The result
is a chip that delivers hearty potato flavor and
a satisfying crunch George would undoubtedly
be proud to call his own.

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