Scientists Have Made a French Fry Breakthrough

University of Illinois researchers developed a frying method that combines microwaves with traditional frying to cut oil absorption in French fries.

The microwave step changes moisture and pressure inside the potato, helping fries stay crisp while taking in less oil.

A custom microwave fryer was used to test the approach, and the findings appeared in food science journals.

The technique could help producers make lower-fat fries without sacrificing the crunchy texture consumers prefer.