Crisps

S2 E2: Whether you call them potato chips or crisps, one thing remains certain: both sides of the Atlantic cannot get enough of them. Fortunately there are factories like Walkers in Leicester, capable of shooting out five million packets a day. But how do they do it? Host Gregg Wallace spends a day at the plant drying, frying, scrutinizing, and flavoring chips. Meanwhile, Cherry Healy discovers the secret of the perfect potato for making crisps, while historian Ruth Goodman uncovers who really invented this popular salty snack, the U.S. or Britain.