8 Ways to Make Your Recipes Extra Crispy

If you want potatoes to be crispy without under-cooking the inside, the secret is to cook them twice. This goes if you're making them in the fryer or in the oven, but at home, it's way easier to turn on the oven than mess around wit hot oil, unless you're lucky enough to own a deep fryer.

If you’re craving some extra crunch, look no further than a staple you probably already have in your pantry: cornstarch. Cornstarch is frequently added to foods to give them an extra bit of crispiness, but for some reason it’s not commonly included in roasted vegetable recipes. Once you try the cornstarch method, you’ll wonder how you ever lived without it.

Extra Crispy Fried Eggs Will Change Your Life Recipe

We use plenty of oil here. You don't eat it all, but an abundance of hot oil gives the whites those delicious crisp, brown edges. Also, at higher temps, whole butter could scorch. You'll get slightly better results for your crispy fried eggs if you use a cast-iron pan as opposed to a nonstick pan, but as long as the pan and oil are hot enough, either will work.

Wet potatoes in a pan = steamed potatoes. After you parboil, drain them into a colander, give them a good shake, then lay them out on a tray lined with paper towels. Water will drip off, and the steam will disperse into the air.

How to Make the Crispiest French Fries of Your Life Recipe

There’s no need to cross your fingers and hope to win the French fry lottery when, in reality, you can make scandalously crispy potatoes in the comfort of your own home. They may not be traditionally good looking, but, in their own way, they will be the sexiest potatoes of them all.

Most recipes for crispy chickpeas call for canned chickpeas. I get why—a can is way handier than remembering to soak a bag of dried chickpeas—but I've found that chickpeas from a can never get as crispy as I want them, no matter how long I leave them in the oven. And then I realized that you don't actually need to cook the chickpeas again after you soak them but before you roast them—the roasting cooks them through and gets them very crispy.

The World's Crispiest Hash Browns Come from a Waffle Iron Recipe

For hash browns that are crisp on the outside and buttery on the inside, look no further than your multifaceted waffle iron. These iconic breakfast spuds are similar to latkes, but we’ve streamlined the process to make them fail-proof. Since the waffle iron cooks the hash browns simultaneously on both sides, you get to skip the fuss of flipping while still achieving perfectly golden crusts on each side.

In a large skillet over medium-high heat, swirl around some oil. You can use a neutral oil, like peanut or canola, but I like to use extra-virgin olive oil for an added layer of flavor. Gently lay the smashed ‘taters into the hot oil, and listen for that sizzle. Let them cook on each side until they’re golden brown and crispy, about 4-5 minutes per side.