Originally Posted by
HIDDY
Why not uk1?
We only use Olive Oil to deep fry the likes of chips and doughnuts...no problems. It is expensive but the wife won't allow any other oil to be used.
Glad this thread got a bump. The Air Fryer has arrived in my part of the world and I've been looking for some information on them. Might just have to buy one.
Unless you are using pomace .... a highly questionable biproduct of the olive oil industry then it would be impossible to reach the high enough temperature to adequately crisp the chips without reaching the smoke point of olive oil. Extra Virgin Olive Oil has a smoke point of190 degrees C whereas sunflower oil smokes at 230 degrees c plus. The better the olive oil, the lower the flash point.
So you are either using a very questionable oil or are having nice flavoured but soggy chips.