McDonald's · Fast Food
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Thin-cut potato chips, cooked twice until pale gold and salted while they’re still hot, are McDonald’s standard fry in Australia. They come as a loose pile in a carton, with a crisp outside and a soft, floury centre that shifts fast as steam moves through. The cut is narrow, so they cool quickly and lose snap in minutes. Compared with the thicker or skin-on chips in other fast-food lines, these sit in their own lane. McDonald’s uses the same fry across the menu, from small to large serves, with no seasoning beyond salt.
