Advertisement

An Ex-McDonald’s Employee Explains How To Stop Your Chips Going Soggy On The Way Home

From Delish

McDonald’s fries are awesome. But, like all takeaway fries, they do tend to go a bit soggy, if you’re not careful. Like, if you’ve promised yourself you wouldn’t eat every single one on your way home from the McDonald’s drive-thru, there’s a good chance that, by the time you get home, they’ll have lost their crunch.

So, what can we do to ensure our fries stay crispy until we get to enjoy them at home?

Well, lucky for us, an ex-McDonald’s employee has given us a simple tip that will ensure there will be no more soggy chips for dinner.

Sydney radio producer, Bruno Bouchet, worked at a McDonald's in Brisbane for three years when he was a teenager.

And he says it's all to do with the paper bag...

“When you're at the drive-thru, you get given your chips, and they end up getting soggy. So, I'm going to tell you... the error everyone makes is closing the top of the bag that contains the chips,” Bruno told KIISFM radio’s Kyle and Jackie O.

Photo credit: Getty Images
Photo credit: Getty Images

“Because you'd think if you make it nice and airtight, the heat will keep the chips warm. Wrong. What it actually does is, it steams the potatoes, so you're left with sloppy chips. So, you're actually steaming them when you close the bag.

“So, the hack is simple: you need the heat to escape, so first things first – bag open. Secondly, you know how the chips are placed upwards in the bag? Put the chips horizontally because that would slow the rate of the heat escaping. It would go out one side rather than straight from the top.

“Finally, stack the bags so they're horizontally at the bottom - and you put the burgers on top of the chips to keep them warm.

“Let me recap, chips at the bottom, tip them horizontally, burgers on top, let the bag breathe - you'll never have soggy chips ever again in your life, I guarantee it.”

So simple, and yet so effective.


Like this article? Sign up to our newsletter to get more articles like this delivered straight to your inbox.

SIGN UP