Why chips get stale

Once your tie-dyeing is done and you've washed and dried your clothing, have an at-home fashion show to show off your new creations. Here are two ideas: Microwave chips for about two minutes.

Bake them in an oven for about two minutes. From The Web Ads by Revcontent. Erinnerst du dich an sie? Schau dir Tine Wittler jetzt an Psychic Monday. The content you see here is paid for by the advertiser or content provider whose link you click on, and is recommended to you by Revcontent. As the leading platform for native advertising and content recommendation, Revcontent uses interest based targeting to select content that we think will be of particular interest to you.

We encourage you to view your opt out options in Revcontent's Privacy Policy. Want your content to appear on sites like this? Increase Your Engagement Now! This is because chip bags are actually not filled with air but nitrogen gas!

The nitrogen gas is actually what keeps the chips from going stale. Oxygen cannot do the trick because it is very reactive and when it is combined with other molecules it can cause chemical reactions. Nitrogen is the opposite being very stable and unreactive. When a food reacts with oxygen it is said to oxidize quickly and these nitrogen atmospheres can prevent that from happening. I absolutely despise stale chips, let along an air bag full.

I wonder why are bags sometimes half full, but I understand why. Here is another reason what might have happened and our bags are half filled. While both foods have starch, the starches interact differently with the water in its environment during the cooking process, changing its state when freshly cooked, according to Matthew Hartings, a researcher at American University in Washington, D. A freshly cooked bread, for instance, has been baked.

This addition of heat and water weakens the attraction between the molecules in the starch, allowing it to absorb more water — a process called gelatinization, which is essentially what happens when a sponge fills up with water. On the other hand, when you fry potato chips, any water clinging to the potato starch evaporates, resulting in that satisfying crunch.

As the chips are exposed to air, however, the water in the air binds to the starch in the chips, making the chips pliable again. The solution for this one is simple: invest in some chip clips to keep air away from your chips to keep them crunchy. So the next time your chips go stale, take heart: they've finally found harmony with their surroundings. For you. World globe An icon of the world globe, indicating different international options.

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