How to Stop Chips Going Soggy in Takeaway Packaging
Steam, ventilation and the right box or paper keep chips hot and crisp on the way home. What chip shops can change in their packaging.
By TradePack2 min read
Soggy chips are the most common complaint a chip shop hears about takeaway food. The cause is almost always steam. Hot chips give off steam, and if it has nowhere to go it condenses on the chips and the packaging and turns them soft. Good packaging balances holding the heat with letting steam escape.
Do not seal everything tight
A completely closed box keeps the food warm but traps the steam. For short journeys, an open or loosely closed pack lets steam out. For longer journeys, a box with ventilation holds heat while letting some moisture escape.
Paper versus box
Printed chip paper is quick at the counter and lets steam escape through the paper, which suits eating on the way home. A fish and chip box protects the shape of the food and keeps it warm for longer, which suits collection from further away and delivery.
Many shops use both: paper for the counter and short walks, boxes for orders that travel.
Choose a grease resistant material
Oil that soaks through weak paper or board makes a mess and makes the food look worse. Pick materials with enough grease resistance for your portions, and test them with your own food.
Do not forget the bag
A weak bag sags and squashes the boxes inside, which breaks the batter and presses the chips together. Use a strong SOS paper bag that copes with grease and carries the order safely.
Time between cooking and closing
Even the best box struggles if hot food waits in it for a long time. Pack close to the moment the customer collects or the driver arrives.
Test with real orders
Send a real order on a typical journey and check the chips at the other end. We prepare samples for you to test with your own food before we produce anything.
For more, read our guide on paper, boxes or bags for fish and chip shops, or tell us about your shop.
