Crisping, or the adjective crisped, refers to techniques used to impart a firm, brittle texture to foods.
- crisp bacon, where all the fat has been rendered and the meat becomes rigid
- crisp poultry skin, as a result of roasting until the under-the-skin fat has melted away
- crisp vegetables, which are baked or pan-fried until they become browned and crisp at the edges, as with kale
The term is also used for a completely different process, of restoring freshness to vegetables by immersing them in ice water. This rehydrates the vegetables and makes them firmer and crisper. The technique works especially well with leafy greens and lettuces, celery, carrots, radishes, and onions.