There’s nothing more dispiriting than lifting up a bag of crisps to find that they’ve gone soggy – even though you scrunched the packet up ‘for later’.
But there’s an easy way to reverse the process, according to the American Chemical Society’s ‘Reactions’ videos.
It’s all to do with the chemistry of why crisps go stale – which is to do with starch molecules which ‘suck in’ water from the air.
Reactions says, ‘Perfectly dried out crisps attract water, making them lose their addictive crunch.’
They say, ‘Throw then in the microwave on high for 30 seconds – making nearly-fresh crisps again.
Why don't crisps go stale in the bag?
Crisp packets contain up to 86% ‘air’ to help protect the product in transit. They do not go stale because of the high concentration of nitrogen in the gas. Moisture is also removed from the air, keeping the crisps nice and… crisp.
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Then try heating them at 225 degrees F in a conventional oven for 15 to 25 minutes, or until you feel them become crisp again. You may need to get them to cool a bit first before testing for crispness!
Around four minutes at 190C should be enough to reheat your chips in an air fryer and should restore them to their crispy glory without an ounce of sogginess in sight. If you don't have an air fryer, don't despair! You can use a regular oven to reheat your chips.
Then, in a 375-degree oven, bake the tortilla chips for about three to five minutes, or until they've crisped up again. The microwave method is just as simple. Line a plate with a paper towel before setting the tortilla chips on top, then microwave on high for 15 seconds.
The crisp sound comes from the fractures of potato cells. During the frying process, potato cells turn brittle and dry. So when the chip is bitten into, it will cause fractures. If chips get damp, the potato cells will become soften and lose their brittleness and crispiness.
Crackers, cookies, and chips go stale due to moisture. Water gets absorbed by the starches in the snack, which leads to a softer texture and lack of crunch.
If I were you, I'd lay the crackers/chips/whatever out on baking sheets only a single layer thick. Then try heating them at 225 degrees F in a conventional oven for 15 to 25 minutes, or until you feel them become crisp again. You may need to get them to cool a bit first before testing for crispness!
All you have to do is place a paper towel on a plate, pour the chips on top, and toss them into the microwave to cook for 30-second intervals until they have reached that satisfyingly crispy texture. Just be sure not to microwave them too long, otherwise you may end up accidentally burning your chips.
"Just heat up a big pan, toss in the tiniest bit of oil and give those chips a fry on two sides. This will drive the moisture out, firm up the skin and give them back their crispness."
Placing them in the oven for a spell can drive out moisture, restoring them to their former crispy selves (and, if you store the snack in an airtight container, they'll stay crispy).
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