Separate the chips. Throw in a paper towel.

The trick to keeping chips crispy in a lunchbox is keeping them away from everything else. Add a paper towel to the bag and you’re basically done.

Chips and crackers go stale because they absorb moisture from the air and from whatever’s sitting next to them. Cut veggies, fruit, sauces, even steam from a warm sandwich — that humidity gets into the chips and turns them rubbery. So the fix is physical separation. Use a snack-size ziplock bag or a small hard container with its own lid. If you’re using a bento box, make sure there’s a sealed dry compartment. Don’t toss them loose in the main section where they’ll mingle with grapes and hummus.

The paper towel is the extra insurance. Drop one in the bag or container before sealing it. It soaks up the moisture that’s already inside, keeping the chips crisp a bit longer. Also, let hot foods cool before packing the lunchbox. That steam is a chip killer.

Crushed chips are a tragedy you can avoid with a dollar container. Worth it.