<P> Japanese deep frying tools include long metal chopsticks; the agemono - nabe deep frying pot, which is heavy for retaining heat and deep for holding oil; the ami - shakushi net ladle used for scooping out batter debris; and the abura - kiri oil drying rack pan . </P> <Ul> <Li> Deep frying tools </Li> <Li> <P> A deep fryer with slotted spoon, for removing foods from the hot oil </P> </Li> <Li> <P> Tongs </P> </Li> <Li> <P> Slotted and perforated wooden spoons </P> </Li> <Li> <P> Various strainers </P> </Li> <Li> <P> A strainer used in the preparation of empanadas </P> </Li> <Li> <P> An ami shakushi is a Japanese ladle or scoop that may be used to remove small drops of batter during the frying of tempura . </P> </Li> </Ul> <Li> Deep frying tools </Li> <Li> <P> A deep fryer with slotted spoon, for removing foods from the hot oil </P> </Li>

Where does the oil for frying potato chips come from