...
>>
>>Did you not merit my oven-drying submission?
>
>Finally tried it that way.
>They were definitely towards crispy, but I found that:
>a) most develped a 'skin' when fried;
>b) some were not quite cooked through.
>
>All in all, too much work and probably too much precision required.

That's interesting. You'd think that if they've already been in the oven, and thus got hot, then they'd already be on the way to being cooked, which would suggest that they'd be WELL cooked through, rather than the opposite. I presume you fried them when still warm?

Anyway, I agree - a lot of work (though more than "twice-cooking"), which is partly why I've never done it (besides the fact that I don't make chips, and wouldn't spend energy heating the oven just for this).

I was interested in your results, which seem a bit disappointing

>
>Next trial... twice-cooking.
>cheers