why chips are very crunchy
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2
Answer:
The reason is that the water vapour produced inside the chip as it cooks behaves differently depending on the strength of gravity: at three times Earth's gravity the water escapes in smaller clumps that accelerate the transfer of heat from the oil to the potato, contributing to a perfectly thick and crispy crust.
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Answer:
it's because they're chopped in very fine slices and are very deeply fried.
Explanation:
Also they're preserved in the refrigerator for a long time which makes them extra crunchy
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