Can heating cooking oil you’ll be classified as producing a chemical change?

yes

Explanation:

yes it is boiling creating bubbles that aren't their originally

Explanation:

When cooking oils are subjected to heat in the presence of air and water (from food), such as in deep-fat frying and sautéing (pan frying), they can undergo at least three chemical changes: 1) oxidation of the fatty acids, 2) polymerization of the fatty acids, and 3) breaking apart of the triglyceride molecules into free fatty acids and glycerol by hydrolysis (reaction with water from the food being cooked) (Choe and Min 2007)

it takes about 30 days for it to break down

nah.   i'm just sleepy.