What Does Shake Shack Cook Their Fries In?

January 12, 2026 •

4 min read

According to Shake Shack's official FAQ, the company primarily uses cholesterol-free, pure soybean oil for its famous crinkle-cut fries, as well as for many other fried items. This standard practice was tested at select New York City locations in 2023, where they temporarily switched to a more sustainable, cultured sugarcane-based oil.

Quick Summary

Shake Shack cooks its standard crinkle-cut fries in pure soybean oil across most locations. However, a pilot program at specific New York City restaurants has introduced a cultured oil made from sugarcane as a more sustainable frying alternative. The company is exploring innovative and healthier ingredients as part of its ongoing commitment to sustainability.

Key Points

Standard Practice: Shake Shack uses cholesterol-free, pure soybean oil to cook their fries and other fried menu items across most of its locations.
Sustainable Pilot: In 2023, Shake Shack tested a cultured oil made from sugarcane, in partnership with Zero Acre Farms, at select New York City restaurants.
Health and Environment: The cultured oil is higher in heart-healthy monounsaturated fat and has a smaller environmental footprint compared to traditional soybean oil.
Flavor Consistency: Both the standard soybean oil and the tested cultured oil have a high smoke point and neutral flavor profile, which helps maintain the fries' taste.
Innovation: The pilot program with the new oil demonstrates Shake Shack's interest in menu innovation and its commitment to more sustainable sourcing.
Allergen Information: Customers with soy allergies should be aware of the standard use of soybean oil, while those with peanut allergies should be aware that cross-contact is possible in kitchen areas.

Shake Shack's Standard: Frying in Pure Soybean Oil

For the majority of its existence and in most of its locations, Shake Shack has relied on pure soybean oil to cook its signature crinkle-cut fries. This cholesterol-free oil is used across the deep fryers for a variety of products, including their 'Shroom Burgers and chicken items. Soybean oil is a common choice for many fast-food chains due to its neutral flavor and high smoke point, which is ideal for deep-frying and achieving that characteristic crispy exterior and fluffy interior.

Why Soybean Oil?

Flavor Profile: It has a neutral taste, allowing the potato and seasoning to be the star of the show. It doesn't impart any strong or unwanted flavors to the final product.
Performance: The high smoke point of soybean oil makes it perfect for the high temperatures required for frying. This allows the fries to cook quickly and achieve a crispy, golden-brown finish without burning.
Consistency: Using a uniform oil across all frying stations ensures a consistent taste and texture for all fried menu items, which is critical for a large-scale fast-food chain.
Cost-Effectiveness: Compared to more premium oils like olive or avocado oil, soybean oil is more economical for large-volume cooking.

Shake Shack's Sustainable Innovation: Piloting Zero Acre Cultured Oil

In a notable move in September 2023, Shake Shack began piloting a new, environmentally friendly oil at two New York City locations. This was done in partnership with Zero Acre Farms, a company that produces a cultured oil made from sugarcane. This new oil was tested as a replacement for soybean oil in the fryers for items like the crinkle-cut fries and 'Shroom Burgers. The move is part of Shake Shack's "Stand for Something Good" commitment, reflecting a broader industry trend toward more sustainable food practices.

The Zero Acre Cultured Oil

This innovative oil is produced through a fermentation process, similar to how sugar is turned into alcohol. Microorganisms ferment sugarcane, which converts the sugar into oil. According to Zero Acre Farms, the benefits include:

Healthier Fat Profile: Higher in heart-healthy monounsaturated fat compared to the polyunsaturated fats found in many vegetable oils.
Neutral Taste: It provides a clean, neutral flavor that doesn't interfere with the taste of the fried foods.
High Smoke Point: Similar to soybean oil, it is stable at high temperatures, which is essential for frying.
Sustainability: The production process uses significantly less land and water than traditional vegetable oils, making it a more eco-conscious choice.

Soybean Oil vs. Cultured Oil: A Comparison

To highlight the key differences, here is a comparison table of the two oils used for Shake Shack's fries:


Feature	Pure Soybean Oil (Standard)	Cultured Oil (Zero Acre Pilot)
Source	Soybeans	Sugarcane (via fermentation)
Flavor	Neutral	Neutral (sometimes described as creamy)
Health Profile	Primarily polyunsaturated fat, higher in Omega-6	Higher in monounsaturated fat, lower in Omega-6
Smoke Point	High	High
Sustainability	Resource-intensive, linked to deforestation in some regions	Significantly less land and water use; requires less resource intensity
Status at Shake Shack	Current standard for most locations	Piloted at select NYC locations in 2023
Cost	Generally more economical	More expensive than traditional oils

The Verdict on Shake Shack's Fries and Oil

The switch to Zero Acre oil was a temporary pilot, and most customers will still find their fries cooked in the standard soybean oil. The test demonstrated Shake Shack's commitment to exploring new ingredients and more sustainable options, but it has not yet been rolled out as a permanent change system-wide. The decision reflects a broader conversation in the fast-food industry about balancing consumer expectations for taste with growing demands for healthier and more eco-friendly ingredients. For customers with allergies, Shake Shack's official FAQ clarifies they use soy oil and that cross-contact with other allergens like peanuts is possible, though less likely with fried items. Shake Shack's move to test a more sustainable alternative is a promising sign of future-focused innovation in fast-food production.

Conclusion: A Tale of Two Oils

Ultimately, the question of what Shake Shack cooks their fries in has a two-part answer. For the vast majority of patrons, the beloved crinkle-cut fries are cooked in a pure, cholesterol-free soybean oil, which delivers the consistent taste and texture they have come to expect. However, a glimpse into the future shows the company's commitment to innovation and sustainability, with a limited pilot program that utilized a unique, environmentally friendly cultured oil derived from sugarcane. This reflects Shake Shack's ongoing effort to adapt and improve its ingredients while standing by its core commitment to quality and environmental responsibility. Learn more about Zero Acre Farms' commitment to sustainable food here.

Frequently Asked Questions

Shake Shack uses cholesterol-free, pure soybean oil for cooking its crinkle-cut fries at the majority of its locations.

Yes, in 2023, Shake Shack conducted a pilot program at two New York City restaurants to test a cultured oil derived from sugarcane, a more sustainable alternative to soybean oil.

No, Shake Shack explicitly states that their fries are cooked in soy oil, not peanut oil. However, they advise customers with severe allergies to inform staff, as some products, like certain shakes, contain peanuts and cross-contact is a possibility.

According to Zero Acre Farms, the supplier of the new cultured oil, it is higher in heart-healthy monounsaturated fats compared to soybean oil. This fat profile is more stable under high heat.

The cultured oil was used in a limited-time pilot test at the Hudson Yards and Battery Park City locations in New York City in 2023. The company has not indicated a broader rollout at this time.

Yes, the pure soybean oil is used in the deep fryers for other products like the 'Shroom Burger, chicken products, and crispy onions. During the 2023 pilot, the cultured oil was also used for these items at the test locations.

Shake Shack's pilot with the cultured oil was part of its sustainability initiative, aiming to use more environmentally friendly ingredients. The new oil uses significantly less land and water to produce than conventional vegetable oils.