Scientists at the University of Illinois have discovered a method to create healthier French fries that retain their delicious taste and satisfying crunch. By combining traditional frying with microwaving, less oil is used, reducing fat content while preserving the beloved texture.

The research aims to help consumers make better dietary choices without sacrificing enjoyment. The trick lies in extending cooking times under positive pressure and minimising exposure to negative pressure that would otherwise allow oil to seep into the fries.

Dr Pawan Singh Takhar, an author of one study, notes that while consumers often crave fried foods due to their taste, they also seek healthier options. This innovative method might just bridge that gap, making it easier for people to indulge in a crispy fry without feeling guilty.

The process requires careful control over temperature, pressure and moisture content. The researchers' experiments show that by microwaving first before frying, the fries achieve both lower fat levels and the desired crispiness. This dual-cooking technique could revolutionise how we think about frying food in the future.

While it remains to be seen if these healthier French fries will gain widespread acceptance, one thing is certain: the culinary world has just become a little more tech-savvy.