Tricks to preserve chips (french fries)? Since I can remember I've always been crazy about chips (french fries for the Americans). As a result I always make too much when I make them for me. The problem I have and have always had is that they never seem to keep very well. The minute they cool off they become floury and stale. I find that this even happens with oven chips.

When I was a kid my mother used to reheat chips for me in the morning, melting some butter over it, which help rehydrate them somewhat and give them a bit of flavour, but this never really worked all too well.

What I'd like to know is if any of you know of some tricks to help preserve the chips? And also for interest's sake why this happens? This never seems to happen with baked potato or mash. They do lose some of their flavour sometimes, but not in the same way chips do.
Here is an excellent recipe by the guys over at Cooking Issues (and also a follow up report) with almost everything you'd ever want to know about chips.  That first recipe is supposedly good even after they've cooled off:


  Our standard fries are good even when cold.


Another option is to cook a lot of chips but stop after their first frying and freeze them; when you want to eat them, simply put the frozen chips into the fryer for the second frying.  This also has added benefits:


  Freezing acts like partial dehydration. When the frozen fries are finished, they liberate water freely, leading to rapid dehydration and good crust formation with a porous interior. Pre-frozen fries are crunchier than fresh and stay crisper longer after they are fried, but they tend toward hollow fry.