At TNSB, we love our french fries, almost as much as Homer Simpson loves his donuts. But we don’t eat them a lot because – you may have heard this – they can be quite bad for you. 

But perhaps not for long. Researchers at the University of Illinois Urbana-Champaign are investigating whether microwave energy could help produce french fries that absorb less oil without losing the crispness and texture we love. Combining microwave frying with conventional frying could shorten cooking time, limit oil uptake, and dare we say it, produce a food that is both joyous and will not make your heart explode.

The researchers used mathematical modeling to examine the frying process in greater detail. Their computer models investigated how different variables interacted and to predict changes that would be difficult to measure directly in every experiment. This led them to zero in on the use of conventional frying to brown the surface and create crunch, while using microwave energy to speed moisture removal and help prevent excess oil from entering the potato.

This combined approach could allow manufacturers to produce fries with less oil while preserving the flavor and texture that make fried foods appealing. Faster cooking could also improve production efficiency. The researchers noted that continuous fryers used in large food processing facilities could be modified to include microwave generators. Because these components are widely available and relatively inexpensive, the system may be economically practical for commercial production.

This may not be Nobel Prize worthy research, but it’s still pretty darn great. We hereby nominate the research team for the FIFA Peace Prize.