Crisps (n.) are thin, baked or deep-fried slices of potato that become a crunchy snack. In British English, the term refers to this snack in general, while in American English the equivalent is called a 'chip' (singular) and 'chips' in plural. The word denotes a ready-to-eat, salty snack known for its crisp texture and bold flavors.
"I bought a family-sized bag of ready salted crisps for the road trip."
"She opened a packet of sour cream & onion crisps during the movie."
"Crisps come in many flavors, from cheese & onion to paprika."
"We shared a few crisps with our drinks while waiting for the train."
Crisps derives from the idea of something crisp or crackling. The term is chiefly British, with historical usage in the 19th and 20th centuries as a name for thin fried slices of potato that crackle when bitten. The American equivalent, chip, traces to the frying process and earlier senses of “chip” as a fragment. The modern snack sense became entrenched in the UK in the early 20th century with mass production and branding, as manufacturers promoted the product as a portable, crispy treat. The British term crisps coexists with regional flavors and packaging styles, while “crisp” as an adjective shares the same origin about crunchiness. In the late 20th century, the concept expanded to include a spectrum of formats (thickness, air-puffed, baked, flavored) across snack markets, yet the spelling and pronunciation remain stable: crisps /ˈkrɪps/. First printed uses align with popular snack lists and advertisements of the 1920s–1930s in the UK. The word has become a staple in snack culture, reflecting the tension between texture (crisp) and portability that defined modern snacking.
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Words that rhyme with "Crisps"
-ips sounds
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Pronounce as /ˈkrɪps/, with primary stress on the first syllable. The mouth starts with a small open front vowel /ɪ/ as in 'kit', followed by a crisp /p/ plosive and a voiceless /s/ at the end. Think 'KRIP-ps', the second syllable is very short. You can listen to native samples on Pronounce/Forvo for reference. Audio-wise, aim for a quick, clipped ending, not a prolonged vowel. IPA: /ˈkrɪps/.
Most learners mispronounce by elongating the vowel to a full /ɪ/ or by voicing the final /z/ instead of the unvoiced /s/. Another error is stressing the second syllable or inserting an extra vowel between /r/ and /p/. Correction: keep a short, clipped /ɪ/ in the first syllable, release the /p/ crisply, and end with a clean /s/. Practice minimal pairs like /ˈkrɪps/ vs /ˈkrɪps/ with neutral breath. Signature: keep the /kr/ onset tight and avoid adding vowel before /s/.
In US English, crisps is rarely used; when said, it’s typically /ˈkrɪps/ with similar vowel quality but sometimes a slightly tensed /ɪ/. In UK English, /ˈkrɪps/ with crisp final /s/ and non-rhoticity is less relevant here since the word ends in /s/. In Australian English, expect a tight /ɪ/ vowel and a crisp /s/; some speakers may have a subtle /ɪ/ closer to /ɪə/ in faster connected speech. Overall, the main feature is the short, lax /ɪ/ and the unvoiced /s/ across all accents.
The challenge lies in the short, lax /ɪ/ vowel and the final voiceless /s/. Some speakers lengthen the vowel or voice the final sound as /z/ due to assimilation. Additionally, the /r/ in /kr/ can be influenced by following consonants in connected speech, making the onset slightly more resonant. The key is a tight /kr/ cluster, a quick, clipped /ɪ/, and a crisp final /ps/—very short release for the /p/ then a clean /s/.
Does the word ever take an apostrophe in pronunciation guides or sentences? No. The word crisps is a plural noun and retains its final /s/ sound; there is no silent letter. The pronunciation always uses /ˈkrɪps/, with emphasis on the first syllable and a final voiceless /s/. In careful diction, ensure the /p/ is released crisply before the /s/ to avoid turning into /p/ followed by a voiced /z/.
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