The world’s favorite savory snack: wafer-thin potato slices cooked in hot oil until golden and shattering-crisp, then dusted with salt or an endless roster of seasonings from vinegar to barbecue. In Britain they go by potato crisps or simply crisps. Industrial lines wash, peel, and slice selected low-sugar varieties, fry them in continuous oil baths, and season them in rotating drums before nitrogen-flushed bags lock in crunch. Quality hinges on acrylamide control, oil freshness, and slice uniformity, while baked and kettle-cooked styles offer alternative textures for health- and flavor-focused shoppers.