It’s crispy, addictive, and a favorite snack for millions—but it might also be one of the most contaminated with microplastics. A recent study has revealed that this beloved food contains alarmingly high levels of microscopic plastic particles, raising fresh concerns about what we’re really consuming.

The dish in question? Fried fish skin and seafood-based crisps, popular across Asia, especially in Vietnam, Thailand, and China. Researchers found that during processing—especially deep frying and packaging—microplastics from plastic containers, gloves, and cooking oil can leach into the final product.

“Frankly, it’s no surprise,” said Dr. Minh Tran, a food safety expert. “Seafood is already at high risk of plastic contamination because of ocean pollution. When you process it at high heat and in industrial settings, the levels only increase.”

Despite growing awareness, many people still eat these snacks without concern. For some, the crispy texture and umami-rich flavor outweigh the potential health risks.

Microplastics—tiny plastic particles less than 5mm in size—have been detected in everything from bottled water to salt. But consistent consumption over time may lead to inflammation, hormonal disruption, and unknown long-term health effects.

Experts advise moderation and suggest opting for snacks made with minimal processing and eco-friendly packaging. “We can’t eliminate all risks, but we can reduce our exposure,” said Dr. Tran.

As research continues, one thing is clear: what seems harmless on the outside may carry invisible risks beneath its crunchy surface.