The word "crispier" implies a certain level of crunchiness or texture in food. To describe the opposite, we could use antonyms like "soft," "tender," or "fluffy." These words indicate a lack of crunch or a different mouthfeel. Alternatively, we could use descriptors that suggest a lack of texture, such as "mushy," "soggy," or "limp." In cooking terms, we could also use words like "steamed," "boiled," or "braised" to indicate a lack of crispiness in food. The choice of antonym depends on the context and the desired effect, but a skilled writer can convey a range of textures and sensations by carefully selecting the right words.