We honor George Crum (born George Speck), a chef and restaurateur of African American and Native American (Huron) descent, widely credited with popularizing the potato chip—a snack that became a global favorite. 🥔✨
Crum was born on July 15, 1824, in Saratoga County, New York, to Abraham Speck and Diana Tull, and had a sister, Catherine “Kate” Speck. Both George and Kate identified with the St. Regis band of the Huron. As a young man, George worked as a guide and trapper in New York’s Adirondack Mountains, specializing in ducks and deer.
In 1853, 29-year-old Crum was hired at Moon’s Lake House, an Adirondack resort near Saratoga Springs catering to wealthy vacationers. The famous story goes that a customer repeatedly complained that his fried potatoes were too thick. In response, Crum sliced the potatoes paper-thin, fried them until crispy, and added extra salt. The result—later called “Saratoga Chips”—was an instant hit.
While some credit Crum’s sister, Kate Speck, with creating the first chip, there’s no doubt that Crum’s promotion helped make them popular. Wealthy patrons spread the word, and Moon’s Lake House even began selling boxed chips, one of the earliest attempts at merchandising the snack.
In 1860, Crum opened his own restaurant, Crum’s Place, in Malta, New York, where he served chips to every table. His potato chip remained a delicacy for the elite until the 1920s, when Herman Lay introduced mass production, bringing chips to a wider audience.
Crum married twice—first to Elizabeth Jarrett (1853–1857) and later to Hester Esther Bennett (married 1860 until her death in 1906)—and had four children: John, Gilbert, William, and Anne.
George Crum passed away on July 22, 1914, at age 90, leaving behind a lasting culinary legacy. Though he never patented the potato chip, his creativity in the kitchen helped turn a simple snack into one of the world’s most beloved foods.
