[chip-muhngk] /ˈtʃɪp mʌŋk/
any of several small, striped, terrestrial squirrels of the genera Tamias, of North America, and Eutamia, of Asia and North America, especially T. striatus, of eastern North America.
any burrowing sciurine rodent of the genera Tamias of E North America and Eutamias of W North America and Asia, typically having black-striped yellowish fur and cheek pouches for storing food
1829 (also chitmunk, 1832), from Algonquian, probably Ojibwa ajidamoo (in the Ottawa dialect ajidamoonh) “red squirrel,” literally “head first,” or “one who descends trees headlong” (containing ajid- “upside down”), probably influenced by English chip and mink. Other early names for it included ground squirrel and striped squirrel.
[chi-poht-ley; Spanish chee-pawt-le] /tʃɪˈpoʊt leɪ; Spanish tʃiˈpɔt lɛ/ noun, plural chipotles [chi-poht-leyz; Spanish chee-pawt-les] /tʃɪˈpoʊt leɪz; Spanish tʃiˈpɔt lɛs/ (Show IPA). Mexican Cookery. 1. a pungent red pepper, often pickled and eaten as an appetizer or added to meat stews, sauces, etc. n. “smoke-dried jalapeño chili,” from Mexican Spanish, ultimately a Nahuatl (Aztec) word, said […]
/ˌtʃɪpəˈlɑːtə/ noun 1. (mainly Brit) a small sausage in a narrow casing noun very small thin Italian pork sausages flavored with chives, cloves, coriander, thyme, and sometimes red pepper; also called chippolata Word Origin Italian ‘little fingers’ Usage Note cooking
[chip-ij] /ˈtʃɪp ɪdʒ/ noun 1. the fact or an instance of : The pottery could not be insured against chippage.
- Chip pan
noun 1. a deep pan for frying potato chips, etc