Deep frying with Canola Oil - is there a problem?

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I make my own tortilla chips and taquitos. I usually just buy the cheapest cooking oil...just never lard. But lately I checked and compared all the varieties out there...and there a quite a few... to get the "healthiset" oil, low in all the fats etc, to deep fry with. I chose a canola oil. I filled my pot, same as always - did everything the same as I have been doing it for 30 years. But the chips just didn't seem to fry right -they seemed to absorbe more oil that usual and when I fried the taquitos, they too, seemed to absorb the oil to the point that they just didn't even fry right. I always drain both, and there is alot of hte oil that still drips off, but this time, hardly none. Seemed it stayed on the food items. I am going nuts, checking the temp of the oil, the proper flame(I have gas stove) and making sure I am doing it all right... and still... the oil just seemed to stay on the chips, then suddenly start to burn. And when I'd eat them, they were a bit more greasy and oily than usual. After alot of effort and all, I cut it down to the only thing I had done different this time over the previous hundreds and hundreds of times, is that I used specifically Canola oil. Does canola oil not do whatever it oil does to become a good deep fry oil? Can it not handle the high temp of deep frying? Any suggestions?