McDonald's uses a blend of non-hydrogenated rapeseed (canola) oil and sunflower oil for frying their fries. This canola oil blend is chosen for its high smoke point and neutral flavor, which helps achieve the fries' signature crispy texture and taste
. Historically, McDonald's fries were cooked in beef tallow until 1990, after which they switched to hydrogenated vegetable oils, and later to the current canola and sunflower oil blend to improve healthiness and flavor
. In addition to frying oils, McDonald's uses palm oil as an ingredient in some menu items such as caramelized onions, chicken products, biscuits, pies, cookies, and toppings. Since 2022, McDonald's has committed to sourcing 100% of its palm oil from certified sustainable sources to address environmental and ethical concerns
. Overall, the primary frying oil in McDonald's kitchens is a canola and sunflower oil blend, while palm oil is used in various other products on the menu
