Early recipes for potato chips in the US are found in Mary Randolph's Virginia House-Wife (1824) and in N.K.M. An 1825 British book about French cookery calls them 'Pommes de Terre frites' (second recipe) and calls for thin slices of potato fried in 'clarified butter or goose dripping', drained and sprinkled with salt. cut them in shavings round and round, as you would peel a lemon dry them well in a clean cloth, and fry them in lard or dripping'. The 1822 edition's recipe for 'Potatoes fried in Slices or Shavings' reads 'peel large potatoes. The earliest known recipe for something similar to today's potato chips is in William Kitchiner's book The Cook's Oracle published in 1817, which was a bestseller in the United Kingdom and the United States. This accounted for 35.5% of the total savory snacks market in that year (which was $46.1 billion overall). The global potato chip market generated total revenue of US$16.49 billion in 2005. Potato chips form a large part of the snack food and convenience food market in Western countries. The basic chips are cooked and salted additional varieties are manufactured using various flavorings and ingredients including herbs, spices, cheeses, other natural flavors, artificial flavors, and additives. They are commonly served as a snack, side dish, or appetizer.

A potato chip ( North American English and Australian English often just chip) or crisp ( British and Irish English) is a thin slice of potato that has been deep fried, baked, or air fried until crunchy.

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