Nancy2 wrote:

>
> (P.S. to Tom: potato chips are most crisp when they are double fried
> - fry them about half way, take them out, let them drain, and then
> when you're ready to eat, put them back in and finish them.)
>

Thank you. I was trying a variation from Cooks Illustrated magazine's
web site. The preliminary cooking is done in a microwave rather than
frying at a lower temperature, then they are supposed to be fried to
crisp them up at a higher temperature. I think I had several problems
and I'm going to try some alternatives, next time. I'm sure part of my
problem is unfamiliarity of what I can do with this particular fryer and
what I can't. I have a lot to learn about frying with it.

I appreciate the information...

Regards...

Tom