Scientists Have Made French Fry Breakthrough

Marta Musso Science Apr 3, 2026 5:23 PM Scientists Have Made French Fry Breakthrough Researchers have developed a method of making french fries that results in a healthier bite without sacrificing crispiness. Fried foods are high in fat, which has been linked to several health problems. Photograph: Lauri Patterson/Getty Images Save this story Save this story French fries are delicious, but notoriously unhealthy. A research team at the University of Illinois, however, has developed a deceptively straightforward method to keep the satisfying taste and crunch without requiring as much oil. The cooking method combines traditional frying and microwave heating. Adding that microwave step could reduce the amount of oil used in the process, meaning you would absorb less fat with each bite. All the secrets to being able to cook fries in this way have been laid out in two studies published in Current Research in Food Science and The Journal of Food Science . French Fries and Health Although popular, fried foods contain high levels of fat, which is linked to several health problems, including obesity and hypertension. “Consumers want healthy foods, but at the time of purchase, cravings often prevail,” says Pawan Singh Takhar, author of one of the two studies. “The high oil content adds flavor, but it also contains a lot of energy and calories.” It's precisely with the goal of helping consumers make better food choices without feeling deprived that researchers have been trying to figure out how they can cook healthier french fries, achieving lower fat content without altering their taste and texture. One of the main difficulties in frying, as the studies explain, is preventing the oil from penetrating the food. In the early stages of the french fry process, in fact, the pores of the potato are filled with water, leaving no room for the oil. As cooking continues, however, the water evaporates, creating empty spaces that allow the oil to be drawn in by negative pressure. Much of ...