Freezer burn appears as grayish-brown leathery spots on frozen food, and occurs when air reaches the food’s surface and dries the product. Color changes result from chemical changes in the food’s pigment. Freezer burn does not make the food unsafe; it merely causes dry spots in foods.

You’ve most likely experienced finding a package of meat, vegetables, or ice cream at the bottom of your freezer that didn’t look quite right. If foods from the freezer appear tough, shriveled, discolored in spots, or covered in ice crystals, they are probably freezer burnt.

The real cause of your freezer burn is often user error. This can be from opening your freezer too often, setting the temperature too low, or packaging your foods with too much air or in packaging that is not airtight.

Here are some of the best ways to make frozen fries taste better, according to professional chefs.

1. Don’t let your fries thaw first, and be sure to preheat your oven.
2. An acid will help bring out the flavor of your fries.
3. Bake fries on an open rack for optimum air flow.
4. Use an air fryer for extra crispiness.

A staple in American homes, frozen French fries can be healthy if you choose the right kind. Choose fries made with no trans-fat, such as the Alexia Sweet Potato Fries. These particular sweet potato fries are lower in both saturated fat and sodium. The Alexia Oven Fries contain just 140 calories per 3-oz.

Is it safe to eat freezer-burned food? The quick answer is yes. Freezer burn is simply the result of air coming into contact with food, and while it may not looking appetizing, it is usually safe to eat.

Properly stored, cooked French fries will last for 3 to 5 days in the refrigerator. Bacteria grow rapidly at temperatures between 40 °F and 140 °F; cooked French fries should be discarded if left out for more than 2 hours at room temperature.

Contrary to what some people believe, freezer-burned meat is safe to eat. However, that doesn’t mean it’s going to taste great. The real damage of freezer burn is that it causes a dry, leathery texture. This creates a foul smell and taste that is hard to ignore.

Well, according to the U.S. Department of Agriculture, any food stored at exactly 0°F is safe to eat indefinitely. So the USDA recommends tossing uncooked roasts, steaks, and chops after a year in the freezer, and uncooked ground meat after just 4 months. Meanwhile, frozen cooked meat should go after 3 months.