Chips from a place like Yayas have a certain texture that’s hard to match. They stay warm longer, hold seasoning better and somehow feel crisp and soft at the same time. The truth isn’t a magical chip variety or secret oil.

It’s turnover. Grillhouses fry chips in batches that move constantly. The oil never settles into one temperature; it fluctuates as orders come in. Chips go from fryer to container to customer with no long gaps. Home kitchens fry in still oil, in small portions, with predictable cooling.

That alone creates a completely different texture. The chips themselves aren’t special — the environment is.