Whether you’re running a bustling fish and chip shop, a quick service restaurant or preparing large-scale catering, your choice of oil can make or break the quality of your chips. Perfectly golden, crispy-on-the-outside, fluffy-on-the-inside chips require not just the right potato, but also the right oil.

Here’s our guide to the best oils for deep-frying chips.

Why Does Oil Choice Matter?

Oil is more than just a cooking medium. It affects the final flavour, texture, colour and even the smell of your chips. The right oil will:

  • Enhance crispness
  • Maintain a clean, fresh taste
  • Withstand repeated high-heat use
  • Offer value over time

Let’s look at the top oils used for deep frying chips in commercial kitchens.

1. Vegetable Oil

Overview: A broad category, usually made from rapeseed, soybean or sunflower oils. KTC Vegetable Oil is a popular brand due to its consistent quality and cost-effectiveness.

Benefits:

  • Neutral flavour
  • High smoke point (approx. 220°C)
  • Widely available and affordable

Best for: Fish & chip shops, quick service restaurants and schools.

Tip: We supply KTC Vegetable Oil in bulk sizes perfect for busy fryers.

2. Rapeseed Oil

Overview: Rapeseed oil has become a UK favourite thanks to its light flavour and relatively healthy fat profile.

Benefits:

  • Low in saturated fats
  • High smoke point. (204°C+)
  • Locally produced and sustainable

Best for: Restaurants and caterers seeking a balance between health and performance.

Sector Insight: Schools often prefer rapeseed oil to meet nutritional guidelines without sacrificing fry quality.

3. Sunflower Oil

Overview: Made from sunflower seeds, this oil is light in colour and taste.

Benefits:

  • Very neutral flavour
  • High levels of unsaturated fats
  • Clean frying with minimal odour

Best for: Hotels, fast casual dining and takeaway outlets.

Tip: Sunflower oil is especially good for chips served alongside delicately flavoured dishes.

4. Palm Oil (Sustainable)

Overview: A traditional chip shop oil with a longer history in the UK, particularly in blocks or solid formats.

Benefits:

  • Long fry life
  • Crisp texture
  • Distinctive chip shop taste

Caution: Choose RSPO-certified sustainable palm oil to reduce environmental impact.

Best for: Traditional fish and chip takeaways

5. Blended Frying Oils

Overview: Many commercial kitchens opt for purpose-formulated blends, combining oils to balance performance, cost and shelf life.

Benefits:

  • Customised smoke points
  • Better reusability
  • Neutral flavour and long fry life

Best for: Busy kitchens with high-volume frying needs.

Tip: Ask our telesales team for guidance on the best-blended oil for your fryer type and service pattern.

Factors to Consider When Choosing a Frying Oil

  • Smoke Point: Higher smoke points allow for better deep frying without burning.
  • Flavour Transfer: Choose neutral oils unless you want to impart a specific flavour (e.g. dripping).
  • Cost per Use: Some cheaper oils degrade faster, costing more in the long run.
  • Health Profile: Low-saturated fat oils like rapeseed or sunflower suit health-focused menus.
  • Dietary Requirements: Vegan/vegetarian? Avoid animal fats.

Real-Life Sector Examples

  • Takeaways: KTC Vegetable Oil is a go-to for consistency, cost and reliable deep fry performance.
  • Catering & Events: Blended oils help caterers maintain product quality across long service windows.
  • Schools & Care Homes: Rapeseed oil provides a healthy balance while still producing crispy, appealing chips.

Why Choose Magna Foodservice?

At Magna Foodservice, we supply a full range of premium, bulk and blended frying oils with sector-specific advice available and dependable delivery.

  • Trusted brands including KTC, RSPO-certified palm oils and blended products.
  • An expert telesales team is available to guide your oil selection.
  • Online ordering with regular stock availability.

Crispy, golden chips start with the right oil. Whether you’re after clean frying, bold flavour or long-lasting performance, the right oil can elevate your menu. Trust Magna Foodservice to deliver oils that work hard and taste great, because every chip deserves the best.

The practice of frying potatoes in oil has a rich history, evolving from ancient culinary techniques to a global phenomenon that defines comfort food today. This journey reflects not only advancements in cooking methods but also shifts in cultural preferences and health considerations.​

Ancient Origins of Deep Frying

Deep frying dates back to ancient civilisations. Evidence suggests that the ancient Egyptians were frying food as early as 2500 BCE, utilising palm oil to cook delicacies like tiger nut cakes. Similarly, ancient Greeks and Romans employed olive oil for frying various foods, indicating the longstanding appreciation for this cooking method.

The Emergence of Fried Potatoes

The specific act of frying potatoes, however, is a more recent development. Whilst the exact origin is debated, it’s widely accepted that French fries, or “frites,” gained popularity in Belgium and France in the late 18th century. The method involved slicing potatoes and frying them in hot oil, creating a dish that quickly became a staple in European cuisine.

Industrialisation and Global Spread

The industrial revolution and subsequent globalisation played pivotal roles in popularising fried potatoes. In the United Kingdom, the first fish and chip shop opened in London in 1860, combining fried fish with deep-fried potatoes, catering to the working-class population. This model spread rapidly and by the 20th century, fried chips had become a ubiquitous fast food item worldwide.​

Evolution of Frying Oils

Initially, animal fats like beef tallow were commonly used for frying due to their availability and flavour-enhancing properties. However, health concerns over saturated fats led to a shift towards vegetable oils in the late 20th century. Today, oils such as canola, sunflower and soybean are preferred for their neutral flavours and higher smoke points, aligning with modern health standards.

Modern Health Considerations and Innovations

Contemporary awareness of health implications associated with deep-fried foods has spurred innovations in cooking methods. Techniques like air frying and vacuum frying have emerged, aiming to reduce oil absorption whilst maintaining the desired texture and flavour. These methods reflect a growing consumer demand for healthier alternatives without compromising on taste.

From ancient frying techniques to modern health-conscious innovations, the use of oil in cooking fries has undergone significant transformation. This evolution mirrors broader societal changes, balancing the enduring appeal of crispy, fried potatoes with contemporary health considerations.

FAQs: The Best Oils for Deep Frying Chips

1. What oil gives the crispiest chips?

High-quality palm oil creates the crispiest results, but vegetable and rapeseed oils also produce excellent texture.

2. Can I reuse frying oil?

Yes, many oils can be reused several times if filtered and stored correctly. Blended oils are particularly good for repeated use.

3. What oil is the healthiest for frying chips?

Rapeseed and sunflower oils are lower in saturated fats and better suited to health-conscious menus.

4. What is the smoke point and why does it matter?

The smoke point is the temperature at which oil starts to burn and degrade. Higher smoke points mean better performance in deep frying.

5. Is palm oil bad for the environment?

Conventional palm oil production can be harmful, but RSPO-certified sustainable palm oil is a better alternative.

6. Are all frying oils suitable for vegetarians and vegans?

Not all. Beef dripping and animal-based shortenings are not vegetarian-friendly. Always check specifications.

7. How can I tell if my oil needs changing?

Signs include darker colour, unpleasant odour, excessive smoking and poor chip texture. Regular filtering can extend oil life.

8. Can I mix oils in a fryer?

Mixing is possible but should be done with caution. Stick to oils with similar smoke points and flavour profiles.

9. Does oil affect the flavour of chips?

Absolutely. Neutral oils keep flavours clean, while animal fats and certain oils can enhance or alter flavour.

10. Where can I buy quality frying oil in bulk?

Magna Foodservice supplies a wide range of frying oils ideal for deep frying chips.