Based on the selected controlled receipe, drying and frying processes were varied inculding time and temperature. According to the panel test and measurement with a texturometer on the products of different drying and frying conditions, the highly acceptable best product was the one prepared as follows. It was placed in the oven at $45^{circ}C$ for 5 minutes and then at $23^{circ}C$for 15 minutes. After turning upside down, this drying step was repeatedly continued for 5 hours. It was also dipped into oil at $14^{circ}C$ for 1 minute, soaked in oil at $120^{circ}C$for 2 minutes and then fried in oil at $190^{circ}C$for 2 minutes. The studies using a texturometer showed the products with high acceptability in the panel test had brittleness of 1.3-2cm and number of peaks 4-6. The optimum drying times is considered as 3 hours since there was no significant difference among the products of 3 to 5 hours drying time.