Researchers at the University of Illinois have developed a method for cooking fries that maintains their crispiness and taste while using less oil by combining traditional frying with microwave use.

The researchers sought to make fries less harmful by reducing their high-fat content, acknowledging that consumers often prioritize cravings over health concerns.

Frying food is typically considered less healthy because it allows fats from the frying oil to enter the food as cooking progresses.

Microwaving fries alone results in a mushy texture, but combining frying and microwaving achieves the desired crispiness while reducing oil consumption.

The researchers’ method produces fries that taste like traditional fries, maintain their texture, and absorb less oil, making them a healthier option for fry lovers.