What is a good oil substitute for chips?

January 11, 2026 •

4 min read

According to a 2025 study in Everyday Health, avocado oil is considered the best oil for frying chips at home due to its high smoke point and favorable fatty acid profile. When seeking what is a good oil substitute for chips, knowing the right properties, like a high smoke point, is crucial for both flavor and health.

Quick Summary

Several oils, including avocado, peanut, and refined olive oil, serve as excellent alternatives for frying chips. Factors like smoke point, flavor, and nutritional benefits influence the best choice for achieving perfectly crispy, delicious results.

Key Points

High Smoke Point is Crucial: Choose an oil that can withstand high frying temperatures (around 190°C / 375°F) without breaking down, such as avocado or peanut oil, to prevent a burnt taste and harmful free radicals.
Avocado Oil is a Healthy Top Pick: With its very high smoke point and healthy monounsaturated fats, avocado oil is an excellent and stable substitute for frying chips.
Consider Refined Oils for Stability: For high-heat frying, refined oils like peanut, canola, and refined olive oil are better choices than their unrefined counterparts due to their higher smoke points.
Explore the Flavor Profile: Different oils offer different flavor contributions. Use neutral oils like canola or peanut to let the chip's potato flavor shine, or richer fats like ghee for a buttery finish.
Air Frying is the Ultimate Low-Oil Method: For significantly healthier chips, use an air fryer, which produces crispy results with minimal or no oil, a great alternative to traditional deep frying.
Balance Cost and Quality: Weigh the cost and availability of premium oils like avocado against more budget-friendly options like canola to find the best fit for your kitchen.

Why Choosing the Right Oil Substitute Matters

Frying chips correctly requires a cooking oil that can withstand high temperatures without breaking down. When an oil is heated past its smoke point, it not only imparts a burnt, unpleasant flavor but also releases harmful compounds called free radicals. This makes selecting a stable, high smoke point oil essential for creating delicious, crispy chips while also making a healthier choice.

The Importance of Smoke Point

The smoke point is the temperature at which an oil begins to produce smoke. For deep-frying, where temperatures can reach up to 190°C (375°F), using an oil with a high smoke point is non-negotiable. Oils with lower smoke points, such as extra virgin olive oil, will degrade and become rancid at high heat, losing their nutritional benefits. Refined oils, which have been stripped of impurities, generally have higher smoke points, making them more suitable for frying than their unrefined counterparts.

Beyond the Smoke Point: Other Considerations

Aside from heat stability, other factors come into play when choosing an oil substitute:

Flavor Profile: Some oils have a strong flavor that can transfer to the chips, while others are neutral. For example, peanut oil can lend a slight nutty flavor, while avocado oil is milder.
Nutritional Value: Switching oils can introduce a different variety of fatty acids, such as monounsaturated or polyunsaturated fats. Some oils, like avocado and canola, are prized for higher concentrations of healthier fats.
Cost and Availability: More exotic oils like avocado oil can be more expensive than common alternatives like canola oil, which is more budget-friendly and widely available.

Excellent Oil Substitutes for Frying Chips

Here are some of the best alternatives to consider for achieving crispy, delicious chips:

Avocado Oil: Known for a very high smoke point (over 250°C or 482°F), avocado oil is an excellent and stable choice for deep frying. It has a mild flavor and is rich in heart-healthy monounsaturated fats.
Peanut Oil: This oil has a high smoke point of around 230°C (450°F) and is a favorite among chefs for deep frying. Its neutral flavor allows the natural taste of the chips to come through, and it can be filtered and reused.
Canola Oil: Also known as rapeseed oil, canola oil is a budget-friendly and versatile option with a high smoke point (around 204°C or 400°F). Its neutral flavor won't overpower the taste of your chips.
Refined Olive Oil: While extra virgin olive oil is not recommended for high heat, refined olive oil has a higher smoke point (around 210°C or 410°F) that is suitable for frying. Using a refined version prevents burning and a bitter taste.
Ghee (Clarified Butter): With a smoke point of around 250°C (482°F), ghee is a stable and flavorful fat used in many cooking traditions. It can lend a rich, buttery taste to your chips.

Comparison Table of Oil Substitutes


Oil Substitute	Smoke Point	Flavor Profile	Nutritional Notes	Best For
Avocado Oil	Very High (~250°C / 482°F)	Mild, Neutral	High in monounsaturated fats; rich in antioxidants.	Versatile frying, healthier option.
Peanut Oil	High (~230°C / 450°F)	Neutral	Contains monounsaturated fats; good for flavor preservation.	Flavor-focused deep frying.
Canola Oil	High (~204°C / 400°F)	Neutral	Low in saturated fat, high in monounsaturated fat; budget-friendly.	All-purpose, cost-effective frying.
Refined Olive Oil	High (~210°C / 410°F)	Neutral	Similar fatty acid profile to EVOO but without flavor compounds.	Flavor-conscious, heat-stable frying.
Ghee	Very High (~250°C / 482°F)	Buttery, Rich	Contains healthy fat-soluble vitamins; suitable for high temperatures.	Flavorful, traditional frying.

Air Frying: The Ultimate Oil-Free Alternative

For those looking to significantly reduce or eliminate oil entirely, the air fryer is a game-changing appliance. Air frying circulates hot air around the chips, producing a crispy exterior with only a fraction of the oil needed for deep frying, or even none at all. While the texture may differ slightly from deep-fried chips, many find the results perfectly satisfying and much healthier. For best results in an air fryer, toss the chips with just a tablespoon of oil to promote browning and crispiness.

How to Choose the Best Oil for Your Needs

Ultimately, the best oil substitute for your chips depends on your priorities. If maximum health benefits and heat stability are your focus, avocado oil is the top choice. For a classic, neutral-tasting result that's also great for high heat, peanut oil is a professional-level favorite. If you are working with a tighter budget, canola oil provides an effective and neutral option. For a decadent, rich flavor, ghee is an excellent choice. Regardless of your selection, paying attention to the oil's smoke point and freshness is key to achieving the perfect, crispy chip. You can also explore different cooking methods like air frying to further reduce oil usage and increase nutritional value.

Conclusion Choosing a good oil substitute for chips goes beyond just a functional replacement; it's about balancing heat stability, flavor, and health benefits. By considering options like avocado oil, peanut oil, or refined olive oil for deep-frying, or embracing the oil-free method of air frying, you can achieve deliciously crispy results while making a more mindful dietary choice. The most important step is selecting an oil that can safely handle the high temperatures required, ensuring your chips are not only tasty but also free of harmful, rancid flavors. Your kitchen experiments will be all the more rewarding with the right oil and technique.

Frequently Asked Questions

You should not use extra virgin olive oil for deep-frying chips, as it has a low smoke point and will burn at high temperatures. However, refined olive oil has a higher smoke point and can be used for this purpose.

Yes, avocado oil is considered one of the healthiest oils for frying due to its high smoke point and high content of heart-healthy monounsaturated fats.

Canola oil is an excellent and cost-effective substitute for frying chips. It has a high smoke point and a neutral flavor that works well for deep-frying.

The smoke point is the temperature at which an oil begins to break down and smoke. For frying, a high smoke point is important because it prevents the oil from imparting a burnt flavor and releasing harmful compounds into your food.

You can make chips using an air fryer, which circulates hot air to achieve a crispy texture with little to no oil. The chips are significantly healthier and still retain a satisfying crunch.

Peanut oil has a neutral flavor, although some people detect a very subtle nuttiness. It is highly regarded by chefs for deep-frying because it doesn't overpower the food's natural taste.

Coconut oil has a high saturated fat content, making it stable for high heat. However, it has a lower smoke point than some other frying oils and can impart a coconut flavor. It may be better for shallow frying or specific recipes.