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How to reheat leftover chips without them going soggy

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How to reheat leftover chips without them going soggy
Hello old friend (Picture: Getty)

How great are chip shop chips?

While I personally prefer kebab shop chips to their chunky brethren at the chippy, they’re all wonderful once they’ve been fried to perfection and doused in salt and vinegar.

Do you know what I hate about them though? That they all go soggy when they get cold, and that they don’t reheat well.

Time and time again, I’ve not been able to manage all my chips, and not being a fan of food waste, I’ll save them and try and resurrect them the next day.

But alas – whether I microwave or oven heat them, they’re still soft, just warm and soft.

It’s a thing that’s been bothering me a while, so I located a chip expert to help me understand the problem.

Magda Ganea, from The Real Food Cafe, in Stirlingshire was awarded second place at the National Fish and Chip Awards 2018 in the Drywite UK Young Fish Frier of the Year contest and number one in Scotland, so we trust her very much.

High Angle View Of Food On Retaining Wall
Sometimes I want to reheat these, okay? (Picture: Getty)

‘The biggest reason chips go soggy when reheating is moisture,’ Magda explains to Metro.co.uk.

‘Potatoes are full of moisture that escapes when reheated, especially in a microwave or oven where the steam can’t escape.’

Oh right, so that’s where we’ve been going wrong.

‘However it is possible to reheat chips – just think of it as twice cooking!,’ reveals Magda.

‘Leftover chips should be cooled as quickly as possible and placed in the fridge with a loose cover. Sealing leftover potatoes or chips completely can cause bacteria growth.’

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‘When it comes to reheating make sure the chips are dry first and foremost. Use a kitchen towel to pat them dry or you can use salt to help draw out any excess water,’ she continues.

‘Reheat in such a way that the water can escape. The perfect way to reheat chips is to deep fry, but frying them in a skillet can work just as well, use a very hot pan with a little oil.

‘You can use a cube of bread to test the temperature which should brown in around 12 seconds when the oil is hot enough.

‘Alternatively you can grill them on a high heat, but move the chips regularly so as not to burn them.

‘The key to crispy leftover chips is to start dry and cook on a high heat – or just eat them all in the first sitting!”

So, there you have it – the 101 on how to resurrect your crispy baes.

May you never eat soggy fries or waste food again.

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