Oil foams could be used to create food products with reduced fat content in combination with new textures. The incorporation of air bubbles in an oily continuous phase could provide a different mouthfeel and appearance to oil products. Moreover, they could enhance flavour delivery by the inclusion of air containing odorant compounds. This chapter aims to describe how to produce edible oil foams from vegetable oils based on Ramsden-Pickering stabilization by crystal particles. When emulsions are stabilized by particles, they are commonly called Ramsden emulsions or Pickering emulsions, after the pioneering researchers in this field. Following this trend for emulsions, foams stabilized by particles are referred to as Pickering foams. To obtain edible crystalline particles, commercial mono/diglyceride surfactants, long-chain alcohols, long-chain carboxylic acids, triglycerides, sucrose esters and sunflower lecithin can be used. The presence of the crystalline particles both at the interface and in the continuous phase stabilizes the oil foam.