Everyone knows it's almost impossible to eat just one potato chip. Why is America's favorite salty snack so addictive? Jenny and Lindsey dig into the science behind the mouthwatering taste, the evolution of the business from local to national and the diversification of flavors from plain to things like everything bagel with cream cheese, pico de gallo and crispy taco. Jenny travels to Frito-Lay's Plano, Texas headquarters to get the scoop on how chefs, cooking competitions and healthier eating are reshaping the chip business.