What is the current stage of affairs concerning acrylamide? Can I still eat French fries, biscuits, cookies, potato crisps, etc.?

Since its discovery in April 2002 major research projects are conducted by scientists worldwide (academia, governments or industry). These studies aim to better understand the risk of exposure to acrylamide through food, mechanism of formation and means to minimise acrylamide formation.
WHO has developed a database on the on going research projects in this area.

Public authorities worldwide are not advising people to stop eating any of the foods found to contain acrylamide when sampled in this testing. In fact, the WHO, the US FDA, the European Commission, and European national food authorities continue to advise consumers to follow established dietary guidelines and eat a healthy, balanced diet consisting of a wide variety of foods from a variety of sources.

• EFSA:
  http://www.efsa.eu.int/af_meetings_en.html
• WHO:
  http://www.who.int/health_topics/acrylamide/en/
• European Commission:
  http://europa.eu.int/comm/food/fs/sfp/fcr/acrylamide/acryl_database_en.html