There's nothing quite like the aroma of freshly cooked chips, whether you've made them yourself or picked up a takeaway. The ideal chip is hot and crispy, offering a satisfying crunch with each bite.

However, maintaining this perfect texture can be a challenge when dealing with leftovers. In just a few hours, those once golden delights can turn limp, soggy, and entirely unappetising. But Ryan Allen, one half of The Cooking Duo, has a quick solution that takes less than five minutes with the help of an appliance many of us already have in our kitchens.

He explains that the issue with leftover chips isn't the chip itself, but what happens once it cools down - particularly if you attempt to reheat them in a microwave.

Ryan says: "When chips cool, the steam that was trapped inside escapes and then condenses on the surface. That moisture is what kills the crispiness, and once it's there, the microwave just makes it worse because it heats the water rather than driving it off.

He further explains why reheated chips often feel rubbery instead of crunchy, stating: "People think they're reheating the chip, but really they're steaming it. That's the opposite of what you want if you're chasing that fresh-from-the-chippy crunch."

Ryan says the trick is using an air fryer. He says: "The air fryer works because it blasts hot, dry air around the chips.

"That heat evaporates surface moisture very quickly, which is exactly what you need to restore crispiness. Set the air fryer to around 190 degrees and add the chips in a single layer.

"They only need about four minutes. You don't need oil, you don't need fancy settings, and you definitely don't need to overload the basket."

He says the end result surprises most people the first time they try it. He says: "They come out hot, crisp on the outside, fluffy inside, and honestly not far off how they were when you bought them. It's one of those moments where you wonder why you ever accepted soggy leftovers as normal."

No air fryer? Ryan says that isn't the end of the world. He says: "The oven is the next best option if you use it properly. The key is high heat and space."

He says preheat the oven to around 220 degrees and line a tray with baking paper or foil. He adds: "Spread the chips out in one layer and don't stack them. If they're piled on top of each other, they'll steam instead of crisp."

He says, depending on how thick they are, five to ten minutes is usually enough. He says: "Keep an eye on them and give the tray a shake halfway through. You're aiming for hot and crisp, not dried out."

Ryan says you can give yourself a harder time reviving leftovers by incorrectly storing them. He says: "One of the biggest mistakes is sealing chips in an airtight container while they're still warm. That traps steam and creates moisture, which sets you up for sogginess later."

He says instead, allow the chips to cool quickly and store them loosely covered in the fridge. He adds: "A loose lid or foil is better than sealing them tight. It lets moisture escape and reduces the risk of bacteria growth."

A small amount of preperation can make a big difference, says Ryan He adds:: "If the chips feel damp, pat them dry with kitchen roll. You can even sprinkle a tiny pinch of salt on them to help draw out moisture. Dry chips reheat better, every time."

An air fryer mght be Ryan's top tip, he says there are other appliances that can do the job if you take care. He says: "Deep frying is technically the best way to reheat chips because it removes moisture instantly but I know most people aren't going to fire up a fryer just for leftovers."

Instead he advises a hot frying pan as "a good compromise". He says: "Use a very hot pan with a small amount of oil and keep the chips moving. You'll get a decent crunch, but you have to watch them closely so they don't burn."

Grilling is another alternative, however it requires attention. He says: "Grill on a high heat and turn them regularly. They can go from revived to ruined very quickly if you walk away."

Ryan says there is one method to avoid using to reheat chips. Ryan says: "The microwave is the enemy of chips. It heats unevenly, traps moisture, and turns them into a soggy mess. Even a short blast can undo any chance of crispiness."

He adds that if you're short on time, it's better to eat chips cold than microwave them. "At least cold chips know what they are," he adds. "Microwaved chips are just confused."