dork fat works also nicely also
duck and pork fat mix

You are all missing the most important ingredient here - potatoes!

If you use the wrong spuds you will get rubbish chips no matter what oil/fat that you use. I find the best spuds are either King Edwards or Maris Piper, they also make great roasties. Double frying is important, especially if you do proper big, British chips. I'm quite happy using rapeseed oil for chips but goose fat or pork dripping for roasties is a must. Shallow fried, I'll use olive oil.