yeah, my main problem with air fryers is just that they move the stuff around too much, that especially makes potato chips crappy

and i also learned with slow low temp deep frying with sunflower oil and potato chips that you can even tell when they are finished, because a lot of them start to float, because the interior has become mostly dessicated and only contains -basically - steam, and small air cavities all through it

i remember when slow cooked "kettle" chips first appeared, i love that stuff, and it's definitely more healthy for you than regular fry at higher temps... if the seed oil is at or near smoke point it's the acrylamide thing... and i can smell it, it does put me off, now i think about it

makes me think... i should try and put together the proper kit to make slow cooked deep fried french fries, including a good temperature controlled cooker rig that lets me do slow cooking

i am enjoying the low carb at the moment but slow cooked fries are really high fat, i mean like maybe half the weight is fat... so it's a good way, if you can avoid the problems, to get a very high fat content

idk, just would be nice to have some slow cooked deep fried taters once or twice a week anyway 

 Thanks for your response! I'd check out nostr:nprofile1qy2hwumn8ghj7erfw36x7tnsw43z7un9d3shjqpqkyk7ac33apd7cx0nun3laevf84zfhr8pt8kj4h8v7cpx9t72d4gqz5yzpn 's info on what oils to use, and what to avoid. 
Beyond that, I TOITALLY get the desire for some Fried Taters! Next time I have them I'm going to fry them in animal fat! I was astonished to find that even mcdonalds used pig fat for their fries into the 90s... I would have thought they changed over to crisco or some other toxic oil long before that. 

 Move @KenDBerryMD 

Im in the camp of moderation with this but when I want fried food, I use tallow or lard.
Its Amazing how much there is is to unlearn, isn’t it?
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