Crisps and chips
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I love potato chips, but am not a fan of french fries, so I'm all confused when I'm in Britain where "chips" are "crisps" and "fries" are "chips"!
One reason I like potato chips is because they are salty and savory to counteract all the sweets I consume, so I keep a big box of 18 small bags of chips and Doritos, Cheetos, and Fritos on hand to rescue me from hunger pangs whenever I feel them coming on. But I dislike Pringles because they're not real.
The British take their crisps more seriously than any other nation
No other snack bridges the class divide in the same way
Economist (12/19/24)
This is a book review of Crunch: An Ode to Crisps. By Natalie Whittle. Faber; 256 pages; £18.99
GERMANS OPT for döner kebab flavour; South Koreans like theirs sprinkled with “honey butter” powder; and Canadians nibble on a dill pickle iteration. Britons prefer cheese and onion—but it is a close-run thing. According to some estimates, around 6bn packets of crisps are sold in Britain each year. Whenever Brits are feeling peckish, they reach for the low-effort, high-sodium snack, as Natalie Whittle, a journalist, observes in “Crunch”, a tasty history of the foodstuff Americans insist on calling “potato chips”.
Were it not for two British biochemists, crisps would be rather bland. Around eighty years ago, Archer Martin and Richard Synge pioneered partition chromatography, which allowed substances in complex mixtures to be singled out and identified with ease. (They won the Nobel prize for chemistry in 1952 for their efforts.) Alongside other uses, this technique helped crisp-makers map flavours and recreate them by mixing different compounds.
In the 1950s Tayto, an Irish brand, produced cheese-and-onion crisps; in America Herr’s introduced barbecue seasoning. Today there are more than 1,000 crisp flavours worldwide, ranging from mustard mayonnaise to salmon sushi, baked beans and salted egg.
Potatoes have been a staple of humans’ diets for millennia, but it took time for the crisp to take its slender shape. The tuberous vegetable was fried in lard in Regency England—and sliced and dunked in vats of olive oil in Belle Époque France—but it did not find its thinnest, crunchiest form until the late 1800s.
That is when “saratoga chips” began to appear in a swish resort town in upstate New York. (Legend has it that a disgruntled restaurant patron demanded thinner and thinner fried potatoes until the cook turned out brittle, paper-thin slices.) In 1878 a journalist declared the crisp a sensible choice for travellers and “admirable as a breakfast dish”. Mikesell’s, a company in Ohio, was soon mass-producing them.
In the early 20th century peckish Brits were still buying baked potatoes whole, and hot, from street hawkers. A canny merchant from London visited Paris in 1909 and spied a vendor selling “perles de Paris”: potato wafers fried in “delectable” amounts of oil. Impressed, he recruited the Frenchman and brought him back to London. Within a decade factories across England were churning out this type of crisp too.
Regardless of the American headstart, Ms Whittle is adamant that Britain can comfortably claim the title of most crisp-obsessed nation. Crisps help to make the humble potato Britain’s most beloved vegetable; the average household buys around 250 grams of processed potatoes a week. To the alarm of healthy-eating advocates, Britons buy more manufactured potato products, such as crisps and chips, than they do fresh greens.
Many foodstuffs are circumscribed by occasion and eater—but not crisps, which rustle between social classes. The packets can be spied on building sites, in pubs and at cocktail parties; they complete meal deals, bridge hunger gaps and fuel festivities. When the “salty siren” calls, the British take heed. ■
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I like the way you can make chips / crisps taste like almost anything on the savory side. That must mean that, by themselves (without even salt) they are fundamentally neutral, and don't pair well with sugar — thank goodness! Food processors put sugar in / on practically everything else.
Selected readings
- "Italian Red Meat Flavor potato chips" (6/12/19)
- "Retraction watch: Irish roots of "french fries"?" (5/18/24)
- "Potato crisp?" (6/5/09) — a British judge rules that Pringles are potato chips; I beg to disagree
- "Chips, fleas, lovers, colors, and crusts" (112/13/24)
- "Death by french fries" (6/18/17)
- "Gyro, part 3" (10/7/24)
- "Gyro, part 2" (9/28/24)
- "Gyro" (6/26/20)
[Thanks to Mark Metcalf]
martin schwartz said,
January 6, 2025 @ 7:21 am
A stoic friend of mine, when he came down with shingles,
quipped, "It's like Pringles, but MUCH more painful".
Omitting sermons on food (except to myself for the New Year), I shall merely wish all, good health with your. snacking; "gezinter-heyt!",
as one says in my Yiddish dialect
Martin Schwartz
Philip Taylor said,
January 6, 2025 @ 7:22 am
I love Pringles (and don't give a d@mn about them being "ultra-processed food") but the only flavour that I really like is their smokey bacon, which also happens to be my favourite when choosing "real" crisps, followed a short distance behind by anything beefy (Bovril flavour were my favourite, but they are now sadly discontinued). And (<Br.E>) "game chips", as served with roast pheasant, etc., are frequently replaced by crisps in less discerning establishments.
Phillip Helbig said,
January 6, 2025 @ 7:43 am
Chips and crisps, fries and chips, bonnets and hoods, highways and motorways, the list goes on. Sometimes it’s just pronunciation (“shedule”), sometimes the same term with opposite meaning (“to table a motion”). Two countries separated by a common language. (Was that by H.L. Mencken?)
Actually, McDonald’s-style, long, skinny fries are also called “fries” at least in some parts of England, while “chips” are the more traditional, chunkier kind.
French fries (always capitalized?) were probably invented in Belgium. The national dish there is French fries with mussels. (Reminds me of trhe nickname of Jean-Claude Van Damme: the muscles from Brussels). Traditionally they are fried twice in beef fat.
Fans of Long John Silver’s Seafood Shoppe (where everything is great, especially the hushpuppies, except the fries) fry their stuff in peanut oil.
jin defang said,
January 6, 2025 @ 7:44 am
When visiting the US, my daughter, who lives in France but is passionately fond of chips, delights in visiting our large neighborhood supermarket with its huge selection of varieties made of ingredients like blue corn, parmesan cheese, cheddar, red pepper, jalapeno and Gaia knows what. They should come with high blood pressure warnings.
Philip Taylor said,
January 6, 2025 @ 8:01 am
I think, Phillip H., that in British English we use two different pronunciations for "schedule" depending on context — "Schedule A" (tax-related) is usually /ˈʃe dʒuːl/, "Running on schedule" is usually /ˈsked juːl/. But that may, of course, be a misapprehension on my part. Interesting, tho', that my perception of the consonant cluster in the middle also varies with the usage.
/df said,
January 6, 2025 @ 9:17 am
"highways and motorways"?
"freeways and motorways" is probably better. I think BrE "trunk road" or "main road" or "open road", or just "road", matches AmE "highway", depending on context. Like "slay", "highway" would be understood by UK speakers but rarely used, eg in the imported (?) idiom "hit the highway" or an old formulation "highways and byways".
GB Shaw is traditionally credited with "separated by a common language": what evidence there is favours "the same" over "a common" but also points to Wilde as having made a similar crack decades earlier. Surely the idea cannot have escaped previous epigrammatists?
Also and coincidentally, Brussels was the business destination that supplied the left-behinds with paprika crisps, then unavailable in the UK.
As to /ˈsked juːl/, I might hear that in a transatlantic conference call where BrE speakers are falling in with the Yanks, just as I hang a left/right in the US and turn left/right in the UK. /ˈʃe dʒuːl/ is normal for both documents and plans in my experience. One way to avoid the issue is being "on time" (or not) rather than "on schedule".
Keith Gaughan said,
January 6, 2025 @ 10:16 am
That rather underplays the importance of Tayto. It's the brand that invented proper flavoured crisps, as they invented the process for getting the flavouring to stick to the crisp rather than having to sprinkle a sachet of flavouring over the contents of the bag.
They're so critical to the Irish psyche that there was even a theme park dedicated to them for a long time! Also, there's the messy licensing situation where there are two Tayto brands on the Island, with the Northern Irish version licencing the brand from the original company in the Republic. It leads to all kinds of confusion…
Philip Taylor said,
January 6, 2025 @ 10:34 am
"as they [Tayto] invented the process for getting the flavouring to stick to the crisp rather than having to sprinkle a sachet of flavouring over the contents of the bag" — if your memory is as long as mine, Keith, you will remember when there were no "sachet[s] of flavouring" — all one had was a little blue waxed paper twist containing salt.
Ross Presser said,
January 6, 2025 @ 10:50 am
> don't pair well with sugar — thank goodness!
"BBQ flavor" is definitely sweet — too sweet in my opinion.
Robert Coren said,
January 6, 2025 @ 10:57 am
Of course one exception is that the US has imported the British combination "Fish and chips"; if one finds that on a menu, one definitely does not expect "crisps".
Jonathan Smith said,
January 6, 2025 @ 11:57 am
Things get crunchier as Pringles are "crisps" on US packaging and apparently have been since 1975 — when Wikipedia says other manufacturers complained they were not technically "chips" (cuz extruded from dough, not sliced from potatoes.) And then Pringles lawyers tried to argue in the UK (2008) that they were not technically "crisps" in that market (given unnatural shape and uh ingredients) and thus exempt from VAT. Etc.
Gregory Kusnick said,
January 6, 2025 @ 12:14 pm
When ordering fish & chips at my local burger joint, I have occasionally been asked "Do you want fries with that?"
Charles Troster said,
January 6, 2025 @ 12:46 pm
As a Canadian, I remember being surprised to find that "chips" is a bit more confusing in Australia. Potato chips you buy in a convenience store bag are still "chips". But I would often find trucks labelled as selling "fries" AND also labelled "chips". I asked a local and he said that "chips" is interpreted in context and when in doubt only "hot chips" are the cooked kind.
David Morris said,
January 6, 2025 @ 2:22 pm
On the other hand 'cold chips' are not 'crisps' but rather 'hot chips which have gone cold'.
My least favourite regular flavour is salt and vinegar, which every multi-pack has. I have to pick the flavours randomly, or I'll end up with four salt and vinegars at the end.
There are now a variety of 'vegetable snacks', like potatoes aren't a vegetable.
Victor Mair said,
January 6, 2025 @ 2:29 pm
And then there are buffalo chips.
sorry
mkvf said,
January 6, 2025 @ 2:57 pm
We also have 'game chips'. Which are exactly the same as crisps/fries, but made by hand, and served with game
Philip Taylor said,
January 6, 2025 @ 3:12 pm
See also https://languagelog.ldc.upenn.edu/nll/?p=67792#comment-1626330, mkvf.
mkvf said,
January 6, 2025 @ 3:18 pm
Noted, shouldn't skim.
David Marjanović said,
January 6, 2025 @ 3:29 pm
What is wrong with these people? Do they need better potatoes?
I actually had candied potatoes – in China. Not to my taste, but less bad than expected.
Oh, that varies. I once got to eat actual Kellogg's® cornflakes and expected them to be better than the cheap no-name versions I was used to. Instead, they were sweet. I looked at the package, and yes, there was sugar in them, unlike in any other brand of cornflakes I had encountered before.
Don't get me wrong; sometimes I want Frosties. But I don't want half-sweet stuff sprung on me when I want the taste of corn itself.
Noam said,
January 6, 2025 @ 4:14 pm
@David Marjanović Given that corn flakes were invented by Kellogg in the US, and the commercial version has apparently always had sugar (https://en.wikipedia.org/wiki/Corn_flakes , history section), I think it’s the generic varieties that are wrong. I’m also very surprised that generic corn flakes (in the US at least) would omit sugar.
MattF said,
January 6, 2025 @ 4:28 pm
Pringles bring to mind the great SF author Gene Wolfe, whose early career as an engineer included work on Pringle manufacturing. He would allude to Pringles as ‘the only snack food with negative curvature’.
Xtifr said,
January 6, 2025 @ 4:29 pm
Actually, potatoes are regularly paired with the massive amounts of sugar found in American tomato ketchup! (Or, as I like to call it, tomato syrup.) It may not be enough sugar to qualify as "candied", but I don't think it's far off! :)
Chips Mackinolty said,
January 6, 2025 @ 4:49 pm
Across much of regional and remote Australia, and many rural and urban areas, there is an "avoidance" tradition where by the personal names of people who die are suppressed, sometimes for many years. This may be manifested in re-naming people, other descriptions of people or related to the job they do. In many contexts generic avoidance terms such kunmanara are applied.
Many years ago I was confronted by a man leaving a lock eatery eating a bag of chips. He looked at me, the food in his hand and back at me, stating: 'You know, when you die, they'll have to change the menu here!"
Name can be dead giveaways!
Philip Taylor said,
January 6, 2025 @ 5:15 pm
I confess I had no idea where your story was leading until the very last line — well done !
Barbara Phillips Long said,
January 6, 2025 @ 11:21 pm
Pringles are clearly not made from sliced potatoes, but extrusion is a common method used to make snack foods such as Doritos and Fritos, which are made from different forms of corn.
In the U.S., there are also cow chips, aka meadow muffins. These aren’t edible, unless one has a penchant for moose turd pie. (See Utah Phillips explaining this delicacy: https://www.youtube.com/watch?v=Q1ajLnuw2oo )
Philip Taylor said,
January 7, 2025 @ 4:48 am
Are (your) "cow chips" not analogous to Victor's "buffalo chips", Barbara — at least, that was how I understood the latter (with the help of Google, of course) …
Daniel Deutsch said,
January 7, 2025 @ 7:02 am
Potato chips are often served with drinks in Italian bars. You have to careful if you request them, however, because “patatine” or “patatine fritte” can mean potato chips or French fries. You may have to say “patatine chips” or use the adjective “sottili.”
Benjamin Ernest Orsatti said,
January 7, 2025 @ 9:35 am
Are Grape Nuts still the only sugar-free cereal commercially available? I love the fact that they've held onto that name, despite the cereal's lack of any connection whatsoever either to grapes or to nuts. But, I guess if they called it something more descriptive — say, "Colon Duster" or "Fiber Chunks"…
Seonachan said,
January 7, 2025 @ 10:13 am
Grape Nuts have no added sugar, but there's maltose in the malted barley. Shredded Wheat has no sugar at all.
Brett said,
January 7, 2025 @ 1:51 pm
@David Marjanović: My mother and brothers preferred Post Toasties to Kellogg's Corn Flakes, because the former were significantly sweeter.
Jonathan Smith said,
January 7, 2025 @ 2:16 pm
Shredded Wheat also has no salt… bizarrely just as hard to come by in a breakfast cereal as no sugar.
Michael Watts said,
January 7, 2025 @ 2:54 pm
I'm intrigued by the notion of a phonemic difference between /dʒ/ and /dj/. In American English, I don't believe such a difference exists.
(We can hear the difference, and produce it accurately on command, but it isn't phonemic.)
There seems to be a suggestion of a syllable break given by the spacing in Philip Taylor's transcriptions, but this can't be relevant or we wouldn't see forms like "gotcha".
Michael Watts said,
January 7, 2025 @ 2:57 pm
Well, you're right that even the notionally unsweetened stuff like Cheerios now advertises a small amount of added sugar.
I don't think Grape Nuts have ever been the only sugar-free cereal; I'm pretty sure Shredded Wheat is currently sugar-free, and I see no reason that would have been different in the past.
JJM said,
January 8, 2025 @ 10:10 am
Further to Charles Troster, and as a Canadian living in the Ottawa Valley, "chips" co-exists with "fries" here.
Fries are what you get at a restaurant; chips are what you get at the chip wagon.
Robert Coren said,
January 8, 2025 @ 12:25 pm
It used to be that there a few high-end "health-food" cereals with no added sugar, but it's been a long time since I've been able to find any. Fortunately shredded wheat is still obtainable.
Years ago, my husband used to eat Grape Nuts for breakfast, and I thought I didn't like them. He tried an experiment of putting one, and then two, etc… in my cereal to see if I liked them after all. Actually, at some point I decided that they were OK, but that was about the time that we started paying attention to sodium content, and Grape Nuts were pretty high, so we stopped getting them.
Robert Coren said,
January 8, 2025 @ 12:27 pm
@Philip Taylor: Yes, "cow chips" are analogous to "buffalo chips", but it had occurred to me to suggest that the latter might be an appropriate accompaniment to "Buffalo wings".
Benjamin E. Orsatti said,
January 8, 2025 @ 3:21 pm
…and then there's "pork wings", which are actually the lower shank of a hock, aka, "pig knuckles".
Andrew Usher said,
January 9, 2025 @ 9:42 pm
And I am stumped by Michael watts's proposal that there might _not_ be a phonemic distinction between /dʒ/ and /dj/. True, there's no minimal pairs in the usual sense, but that's not strictly necessary. I don't think many Americans freely vary between the two, or their voiceless counterparts, in the same word, while many Brits certainly do; Philip Taylor referred to his perception of the cluster, suggesting such variation.
Between words, compression to the affricates does exist but is not usual in my judgement – 'gotcha' is certainly lexicalised everywhere, as is 'betcha' in parts that use it.
k_over_hbarc at yahoo.com
Philip Taylor said,
January 10, 2025 @ 4:31 am
On reflection, I think that there is a demonstrable phonemic distinction between /dʒ/ and /dj/ — consider, please, "June" (month) and "Dune" (title of trilogy).
Robert Coren said,
January 10, 2025 @ 11:23 am
@Philip Taylor: Not so much in the US, where "Dune" is /dun/.
David Marjanović said,
January 10, 2025 @ 11:47 am
This makes my point (which I didn't state explicitly) that "food processors put sugar in / on practically everything else" is to a noticeable extent an American phenomenon rather than a worldwide one.
See also: issue with /ʃ/, /ʃj/ or /sj/.
Philip Taylor said,
January 11, 2025 @ 7:16 am
So would the "Dunesberry" of "Dunesberry – Digital Marketing & Brand Agency " be pronounced identically to "Doonesbury" (the cartoon) in <Am.E>, Robert ?
Robert Coren said,
January 11, 2025 @ 10:21 am
@Philip: Yes, most likely.
My mother, who was a particularly careful speaker, pronounced "Tuesday" with /tj/, unlike most USAns. (I seem to have inherited this particular quirk, along with /ɑ/ in rather.) She had a friend of similar predilections named Lucy, and it was something of a joke between them for my mother to pronounce her name with initial /lj/.
Philip Taylor said,
January 11, 2025 @ 2:42 pm
Interesting, Robert — do you have any recollection as to how your late mother pronounced "lute" ? Oh, and if I may — how does one correctly pronounce "USAns" ? I heard the word /ˈæn dʒe liː noʊ/ spoken for the first time on the BBC Radio 4 PM programme thi, whence the IPA.
Andrew Usher said,
January 11, 2025 @ 11:08 pm
Philip Taylor: There are probably millions in England that don't distinguish 'dune' and 'June', at least when not being especially careful. But the difference would naturally be more clear before a stressed vowel, while the original example of 'schedule' had in before an unstressed one (which is often reduced to schwa by Americans) and in that position I'm quite sure I've heard intermediate pronunciations in British, but not American, English.
I think USAns is a written-only word, but if one had to read it it would naturally be USA-ins/. I assume your /ˈæn dʒe liː noʊ/[the second vowel should be schwa] is the demonym for Los /ˈæn dʒə lɪs/, and may be spelled either Angeleno or Angelino.
As for DM's 'issue', /ʃj/has completely taken over nowadays, though again some ambiguous renderings can still be heard in Britain. Those ambiguous sounds can, I think, be a source of the 'doubly palatalised' versions: if one perceives elements of both, one naturally constructs the full version with both.
Philip Taylor said,
January 12, 2025 @ 5:01 am
Oops, obviously failed to proof-read after edit-during-post : the above should have read (approximately)
Andrew — thank you for your response, the contents of which are noted. I agree that there are probably many Britons who do not distinguish between "Dune" and "June" in casual speech, but does that affect my assertion that "there is a demonstrable phonemic distinction between /dʒ/ and /dj/" ? That many people do not differentiate between the two words in casual speech cannot affect the fact that they are differentiated by /dj/ vs /dʒ/ in careful speech, can it ?
Robert Coren said,
January 12, 2025 @ 10:37 am
@Philip: No, I don't remember how she pronounced "lute" – I'm not 100% sure I ever heard her say it. I have never pronounced, or heard pronounced, "USAns" out loud; I only see it on forums such as this.
Philip Taylor said,
January 12, 2025 @ 10:44 am
Fine, thank you Robert, all understood. I asked about "lute" only because I am reasonably certain that I started inserting the y-glide relatively late in life; on first encounter, I almost certainly treated it as a homophone of "loot".
Andrew Usher said,
January 12, 2025 @ 10:48 am
That question may not have a definitive answer. Of course there is a phonetic difference, and people can learn to produce it, but that is not sufficient to make it phonemic for them. If we assume that British English is experiencing a general loss of the distinction between /tj/, /dj/ and /tʃ/, /dʒ/ before vowels, we have a case of merger.
In the course of a merger, where two phonemes become one, there can be no sharp line when the distinction disappears. At the level of the individual speaker, it may be less blurred, but telling whether the speaker really has an underlying distinction or is merely able to add it in more careful style may not always be obvious. It could be tested, perhaps, in a linguistic experiment, by asking the person to repeat words with the same pronunciation as heard:
An obvious comparison is with rhoticity: there are, and have been in the past, many transitional speakers whose normal speech sounds basically non-rhotic, but are able to produce post-vocalic Rs in some situations. Do they have a phonemic difference between PALM and START, and the other pairs? Some will and some won't; in this case one can tell as those that do will produce intrusive R at a definitely lower rate.
Rodger C said,
January 12, 2025 @ 12:04 pm
I assume your /ˈæn dʒe liː noʊ/[the second vowel should be schwa] is the demonym for Los /ˈæn dʒə lɪs/, and may be spelled either Angeleno or Angelino.
Originally a borrowing of Angeleño; I can remember when this was, I think, the most common spelling n English.
Robert Coren said,
January 13, 2025 @ 10:16 am
A quick check shows me that I do not have /lj/ in "lute". I am also reminded of a time some decades ago when I was singing in a chamber chorus, and we did a concert once that included a lute, and during rehearsal the conductor expressed uncertainty about the correct term for a player of the lute ("lutenist" seems to be preferred), and a couple of mischievous choristers suggested "looter". She (the conductor) almost believed them.
Philip Taylor said,
January 14, 2025 @ 4:06 am
"looter" is certainly an amusing (humorous) suggestion, "lutenist" almost certainly the correct term, but I have never understood why a flute player is referred to as a "flautist" — whence cometh the "a" ? And have female orchestra conductors ever been known as "conductrices" or "conductresses" ? I ask because female 'bus conductors were always known as "conductresses" (or more familiarly, "clippies", from the fact that they — like their male counterparts — clipped 'bus tickets to indicate that they had been used. "Clippy" was a term used primarily by (male) drivers, "conductress" by passengers and the general public).
Robert Coren said,
January 14, 2025 @ 10:28 am
I assume "flautist" is influenced by (or, really, derived from) flauto, which is the Italian name of the instrument. In some circles, its use is considered somewhat pretentious, and "flutist" is a perfectly acceptable alternative.
As far as I know, nobody has ever referred to a female orchestra leader as a conductress, and an attempt to do so might get a response analogous to Audre Lord's famous comment: "Being called a poetess always brings out the terroristress in me." I note that my local newspaper (the Boston Globe) has for the last several years used the term "actor" for stage and screen performers of any sex.
Andrew Usher said,
January 15, 2025 @ 11:45 pm
Rodger C:
Thanks for confirming. The somewhat odd fact that Angeleño acquired a completely anglicised pronunciation, violating the usual 'foreign' spelling/sound rules, no doubt account for some non-locals writing Angelino.
To the others,
'Luter' certainly does exist, if not for the instrument then for the other kind of 'lute'. And of course it is a homophone of 'looter', which should not be particularly bothersome as confusion can hardly occur. 'Conductress' in Philip Taylor's context was no doubt a decision by management – it seems unlikely the public would invent a gendered term, contrary to usual English rules – but then again so is 'conductor', probably not a word that would spontaneously arise for someone performing that duty. I assume it's obsolete, as is its referent.
Robert Coren said,
January 16, 2025 @ 10:19 am
@Andrew Usher: "other kind of 'lute'"?
Andrew Usher said,
January 17, 2025 @ 8:46 am
Wiktionary etym. 2, sense 1:"Thick sticky clay or cement used to close up a hole or gap, especially to make something air-tight." Not sure if that's how I would have phrased it, but I knew the sense, and someone or something that applies that material would be a 'luter'.
HS said,
January 20, 2025 @ 10:18 pm
Crisps (as the British call them) are known as "chippies" here in New Zealand (and as far as I'm aware this usage is unique to New Zealand).
Or at any rate they used to be known as 'chippies" – that's what I called them in my youth, and what I still call them, but I don't think the term is very common these days. You still hear it, but my impression is that it has gradually been supplanted by "chips". See for example this discussion, where the original poster uses "chippies" but the product in the photo is labelled "chips" and most but not all of the posters use "chips".
"Chips" is also the standard term here for what the British call "chips", so the term "chips" has become ambiguous, although in practice it is usually clear from the context what is being referred to.
HS said,
January 20, 2025 @ 10:35 pm
Oops, that link should have been this discussion