We’ll get to the squealing, but first the bad news: French fries aren’t good for you—and not just for the fatty reason you think. When starchy foods are cooked above 248 degrees, they naturally produce a chemical called acrylamide—a probable human carcinogen. While acrylamide hasn’t been shown to definitively cause cancer (yet), it is a cause for concern. More from Prevention: 10 Flat Belly Chocolate Desserts Now the good news: Superhero scientists from the University of Reading have figured out a few ways to reduce acrylamide levels in everyone’s favorite snack. The solution? Pretreating the strips before the final fry is key, says lead researcher Donald Mottram, PhD, a professor of food chemistry. Minimizing the ratio of fructose to glucose in the potato strips reduces acrylamide. Here’s how to reduce acrylamide in your fries at home:
- Soak your spuds in water 2 hours before cooking them, which will nearly halve your acrylamide levels. Even a quick 30-second rinse will cut levels by 23%.
- Nuke ’em in the microwave for half a minute before cooking and levels will drop by 60%. (Check out these other tips for microwave fries.)
- Steer clear of chips. Chips have even higher acrylamide levels than French fries: A study found that a Pringles crisp had about four times as much acrylamide as a McDonald’s French fry.
- Get creative! Our 5 favorite fries come straight from the kitchen, thanks to these winning recipes:
Classic FriesItalian Baked Cheese FriesRosemary FriesCinnamon Sweet Potato FriesThyme and Parsley Fries
