Microwave Frying Slashes Oil for Healthier Fries

Researchers propose combining conventional and microwave frying to reduce oil content without compromising taste and texture.

Published on Mar. 5, 2026

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Researchers at the University of Illinois Urbana-Champaign have explored microwave frying of French fries, providing insights that can help food manufacturers modify their production methods. They propose combining conventional frying with microwave frying to provide the desired crispiness and texture while reducing the cooking time and oil absorption.

Why it matters

Fried foods are popular with consumers, but their high fat content can contribute to health challenges like obesity and hypertension. If the food industry can offer lower-fat options of similar quality, people can more easily make health-conscious food choices.

The details

The researchers found that microwave frying resulted in faster moisture loss, shorter cooking time, and lower oil intake compared to conventional frying. However, using only microwave frying can lead to soggy food. To obtain a crispy texture and taste, the researchers propose combining the two approaches in the same unit, with conventional heating maintaining the crispiness and microwave heating lowering the oil intake.

  • The research was funded by USDA National Institute of Food and Agriculture in 2020.

The players

Pawan Singh Takhar

Professor of food engineering in the Department of Food Science and Human Nutrition at the University of Illinois Urbana-Champaign and the principal investigator of the research.

Yash Shah

A doctoral student in the Department of Food Science and Human Nutrition at the University of Illinois Urbana-Champaign and a co-author of the research.

Washington State University

Researchers at Washington State University developed a special microwave fryer that could operate at both 2.45 gigahertz and 5.8 gigahertz, which was used in the research.

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What they’re saying

“Consumers want healthy foods, but at the time of purchase, their cravings often take over. High oil content adds flavor, but it also contains a lot of energy and calories. My research team studies frying with the aim of obtaining lower fat content without significant differences in taste and texture.”

— Pawan Singh Takhar, Professor of food engineering (Mirage News)

What’s next

The researchers propose that continuous fryers used for industrial-scale production of fried foods can be modified by incorporating microwave generators, which are inexpensive and readily available, to implement the combined conventional and microwave frying approach.

The takeaway

This research provides a promising solution for the food industry to offer healthier fried food options that can satisfy consumer cravings without compromising taste and texture, potentially helping to address health challenges associated with high-fat fried foods.