Large saucepans would work. Or a wok.
An inch or so of oil in the bottom. Don't let it catch fire.
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Sun 27 Jun 2010, 23:56,
archived)
The hardest thing would be getting the crisps out, I'd imagine.
You'd have to do them in little batches. I suggest one of them spoons with holes in em that you use to scoop peas and stuff.
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Mon 28 Jun 2010, 0:00,
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