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It’s all about context!
Fries are the frozen shoestring things imo.
I’m with OP here. I don’t care what they’re called as long as I can get them with salt and vinegar.
I don’t know if ketchup is different outside of the US, but keep that nasty shit the fuck away from my potatoes.
New Zealand “chips”
“Chups”
As in:
“Wanna chup bro?”
“I can’t eat your ghost chups!”
“I’m beached az”
“D’wanna chup bro?”
“As in a chup?”
“Yeah a chup”
Nah, I only eat plunktun.
In the UK we call the thin ones fries, probably because of the McDonalds ones. The thicker ones we call chips and yes we call the potato snacks that come in a bag crisps.
Except for Tortilla Chips.
Indeed
Everyone is correct imo, wood from wood chipper would have some bits would resemble both, If you have a wooden furniture and it chips due to some damage, the part that chipped off can resemble either one. Theyre both crispened, so crisps works for both too. And theyre both “fried” or baked with oil.
The real question is why the heck do us americans calll them “french” fries, or for that matter, what is up with french toast, french braid, french kiss, and french maid. None of this shit is of french origin.
Perhaps they’re just American things that Lafayette liked.
Meanwhile the Dutch fighting themselves over ‘friet’ or ‘patat’.
In my house because of the way kiwis say fush and chups we have chips (the crisps) and chups (the thick arse delicious potato)
All stemmed from a joke of getting fush and chups so my younger brother thought it was chips and chups and it stuck
Same in South Africa, it’s all just chips.
Why would you shorten crispened potato snacks to anything other than crisps?
Why would you’se elongate chip to crispened potato snack?
It’s not a chip off of a potato, though, is it? It’s a sliver of potato. That’s been crispened.
Why would shorten potato chip snacks to anything other than chips?
It’s fries and cold fries
They’re all the same thing, might as well call them the same things. I prefer my fries in a whole form, piped hot from the oven after an hour at 450F and covered with some salt and butter. If you want to get decadent, you can split the fry in half and put the butter inside. Some people even put sour cream, onion, chives, or bacon bits on the split fry.
The French: fried apples
Taters.
Fry 'em, chip 'em, throw 'em in a stew.
Po-tay-toes!
I propose we call a spade a spade:
“Deep fried potatoes, extruded, thin”
“Deep fried potatoes, chopped, thick”
“Deep fried potatoes, thinly sliced”
Watching Letterkenny the other day, and it seems to have taught me about the existence of “All dressed chips”. Being from the middle of the US (I apologize), never heard of that before, but now I needs to goes and finds me a bag or two.
