Consumer acceptance towards potato chips fried in yellow mealworm oil

•Potential of yellow mealworm (YMW) oil for frying potato chips was studied.•Comparison between crude and deodorized YMW oil was made.•Chips fried in the blend of vegetable oil + deodorized YMW (50%/50%) was the most preferred sample.•Consumer’s sensory experience is similar for deodorized YMW as vegetable oil.•YMW oil did not significantly influence the color of the fried potato chips.