Takeaway chips are serious business and nothing is more disappointing than when they've gone soggy and unappetising.
Some leftovers can be enjoyed cold, but chips are delicious for the very reason of their being crispy and hot.
To save your food from a mushy fate, one expert has laid down what you need to do.
Magda Ganae, from The Real Food Cafe in Stirlingshire, won first place in Scotland and second place at the National Fish and Chip Awards 2018, so she knows what she's talking about when it's anything spud related, the Mirror reports.
She claims there is actually a hack you can use to save your leftover chips and not have to endure the soggy mess that usually occurs when you attempt to reheat them.
Speaking to Metro.co.uk, the food expert said: "The biggest reason chips go soggy when reheating is moisture. Potatoes are full of moisture that escapes when reheated, especially in a microwave or oven where the steam can't escape."
But the chef insists it is possible to reheat chips, as long as you take a little more time and care with the process.
Magda recommends cooling leftover chips as soon as possible and putting them in the fridge with a "loose cover", as sealing them completely can cause bacteria growth.
Then, when it's time to reheat, make sure you pat your chips dry with a kitchen towel or use salt to draw out any excess moisture - as it's vital that your chips are dry before the reheating begins.
Magda said: "Reheat in such a way that the water can escape. The perfect way to reheat chips is to deep fry them, but frying them in a skillet can work just as well, use a very hot pan with a little oil.
"Alternatively you can grill them on a high heat, but move the chips regularly so as not to burn them."
The food guru says to avoid the microwave at all costs when it comes to reheating chips, and instead suggests considering the heating process as a second cooking.
Magda also says you should probably try to "eat them all in the first sitting" to avoid any need to reheat, but if you're going to warm up your leftovers then "start dry and cook on a high heat".
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