After a little bit of googling, it looks like the secret to successful fries/chips is to use a oil with a high smoke point, which explains why the canola works well, and the peanut oil and the sunflower oil should do well as well. Safflower has one of the higher smoke points, but it's rather expensive.
It'll be an interesting experiment. Do you add flavours to your chips when they're done?
c: I understand your dilemna; I never know what to do with the leftovers either, so I usually end up reusing the oil (depending on what was done in it) for a couple of uses, and then letting it cool down and harden before scraping it into the garbage or putting it down the toilet.... /shrug