Why the crispiest potato chips are made with peanut oil

Golden, crispy fries are hard to beat, no matter how they're made: thin, thick, waffle-cut, or air-fried. Even with a minimal ingredient list, the oil makes all the difference. For the crispiest fries ever, peanut oil is the way to go.

Those with peanut allergies may have doubts, but according to Dr. Monica Kraft, an allergist and immunologist at Ohio State University, highly refined peanut oil is generally safe because it contains virtually no detectable allergens. The Food and Drug Administration (FDA) exempts manufacturers from including a warning on these products as long as the protein that triggers the reaction is removed.

The smoke point is key when frying. If it's exceeded, the oil can release a chemical that imparts a bitter taste to food. The temperature typically ranges from 160 to 270 degrees Celsius (325 to 520 degrees Fahrenheit), depending on the type of oil. Avocado oil has a high smoke point, but it leaves a slightly fruity aftertaste, something peanut oil avoids.

Refined peanut oil has a smoke point of about 232 degrees Celsius (450 degrees Fahrenheit) and doesn't impart a strong flavor. Chefs like Thomas Keller and Wolfgang Puck prefer it. Chad Murrell, one of the sons of Jerry Murrell, founder of Five Guys, explained to Food Republic why they use it: "A lot of people prefer to use hydrogenated oils to get crispier fries, but we're looking for that melt-in-the-mouth, buttery flavor."

Oil can also be reused. When frying, food dehydrates and the Maillard reaction occurs, which browns it. With use, the oil darkens and develops a pungent taste. Peanut oil holds up better due to its high saturated fat content, so it lasts longer and can be reused at higher temperatures than most other oils.

Next time you go shopping, look for a bottle of refined peanut oil. You'll get crispier fries and you can reuse it for longer.