Microwaves Might Be the Secret to Healthier Fries

New Horizons: French fries taste amazing, but that’s partly because their crispy exterior forms because these sliced potatoes absorb a ton of oil while they cook, piling on fat and calories. Researchers at the University of Illinois are testing a fix that could make your fries a little less greasy without changing the texture. And, perhaps surprisingly, it involves microwaves.

How to Do It: The researchers used a specialized fryer that combines regular deep frying with microwave energy. Conventional frying browns the outside and creates that satisfying crunch. At the same time, microwaves heat the potato from the inside, push water vapor out faster, and create internal pressure that keeps oil from seeping in. Together, the two methods cook fries faster while decreasing how much oil they absorb.

The Benefits: Less oil means less fat and fewer calories per serving, and the researchers found the process also reduces cooking time. The team behind the study says continuous fryers already used in restaurants and food plants could realistically be updated with this tech since the parts aren’t hard to find.