However, there was one that briefly made quite a mark, with actual grill marks. In 1996, Frito-Lay dropped Texas Grill Style Fritos into stores, which were supposedly less oily than regular ones.

In 1932, C.E. Doolin walked into a San Antonio café, purchased a bag of corn chips, and walked away with the recipe for $100. Doolin and his family cooked them up in their kitchen, and Fritos, as ...