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Avocado Oil
Discover the top avocado oil brands

Explore the Top Avocado Oil Brands

Avocado oil has had quite the moment in the kitchen over the past few years. And honestly, it makes sense. With a subtly buttery flavor, a high smoke point that makes it ideal for everything from kettle cooking to sautéing, and an impressive fat profile rich in monounsaturated fats, it is easy to see why people are reaching for it more and more. But with so many bottles on the shelves, how do you know which ones are worth your time? We did the digging so you do not have to. Here is a rundown of some of the most popular avocado oil brands, plus what to look for when you are shopping and how to keep your oil fresh once you get it home. The most popular avocado oil brands Chosen Foods 100% pure avocado oil Chosen Foods is one of the most recognized names in the avocado oil space. Their oil is cold-pressed from Hass avocados and comes in both refined and unrefined varieties. The result is a clean, versatile oil with a mild flavor that works beautifully in dressings, marinades, and high-heat cooking. It is also non-GMO and gluten-free, making it a go-to for label-conscious shoppers. La Tourangelle avocado oil La Tourangelle takes a more artisan approach, using traditional methods to extract oil from ripe avocados. The result is an unrefined oil with a delicate, fruity flavor and a smooth texture. It is minimally processed and non-GMO, which fits well for anyone who wants their pantry staples to feel a little more intentional. Great for drizzling, grilling, or finishing a dish. Primal Kitchen extra virgin avocado oil Primal Kitchen's extra virgin avocado oil is cold-pressed and unrefined, which helps preserve its vibrant color, rich flavor, and naturally occurring vitamin E. What sets Primal Kitchen apart is their extraction process: instead of using heat or chemicals, the oil is separated using a centrifuge. The oil is also third-party tested across 40-plus quality metrics, so you know exactly what you are getting. Kevala avocado oil Kevala produces an expeller-pressed avocado oil made from handpicked Hass avocados, with no chemicals or solvents involved. The flavor is mild and buttery, and the oil has a high smoke point that makes it a reliable choice for roasting, frying, and everything in between. It is also certified organic, non-GMO, and gluten-free. Avohass avocado oil Avohass focuses exclusively on California-grown Hass avocados, cold-pressing them to retain the oil's natural aroma and distinct flavor. The oil is rich in monounsaturated fats, and the brand has a strong commitment to sustainable farming practices. If sourcing and environmental responsibility matter to you, Avohass is worth a look. BetterBody Foods avocado oil BetterBody Foods offers a cold-pressed, naturally refined avocado oil with a mild, buttery taste and a high smoke point. It is non-GMO and gluten-free, and its neutral flavor makes it one of the most versatile options on this list. Whether you are baking, frying, or just looking for a reliable everyday cooking oil, it delivers. Baja Precious avocado oil Baja Precious sources its avocados from the Baja California region of Mexico and cold-presses them without refining, so the oil retains a rich, buttery flavor and a striking green color. The brand puts a strong emphasis on sustainable, environmentally friendly production, and the oil shows it. It is a great option for cooking and finishing dishes alike. Nutiva avocado oil Nutiva's avocado oil stands out for its USDA organic certification and its direct partnerships with farmers who practice sustainable agriculture. The oil is cold-pressed and unrefined, with a rich, buttery flavor and a smoke point of around 400°F. It is a solid choice if you want organic avocado oil that also aligns with values around responsible sourcing. How to spot low-quality avocado oil The avocado oil market has grown fast, and unfortunately that means not every bottle on the shelf is the real deal. A few things to watch for when you are shopping: Check the ingredient list. Authentic avocado oil should list one ingredient: avocado. If you see other oils or additives, it may be a blend. Look for extraction method labeling. Terms like "cold-pressed," "extra virgin," or "unrefined" are good indicators of quality. They suggest the oil was processed with care rather than stripped of its natural character. Look for certifications. Non-GMO, organic, or third-party tested labels add another layer of confidence that what is in the bottle is what it claims to be. Research the brand. Well-established brands with transparent sourcing and positive reviews tend to be more reliable. Reading what other people say can save you from a disappointing purchase. Curious about how avocado oil stacks up against other cooking oils? Our avocado oil vs. olive oil breakdown is a good place to start. How to store avocado oil Once you find a bottle you love, you want to keep it in good shape. A few simple storage habits go a long way: Store it in a cool, dark place away from direct sunlight and heat. Light and heat can degrade the oil over time and affect both flavor and quality. Use an opaque or dark-glass container when possible to block out light. Keep the cap tightly sealed when not in use. Exposure to oxygen can speed up rancidity. Refrigeration is an option if you want to extend shelf life. The oil may turn cloudy or solidify in the cold, but it will return to its normal liquid state at room temperature without any loss of quality. Jackson's snacks: Avocado Oil Always At Jackson's, avocado oil is not a trend. It has been there from the very beginning, when the Reamer family started making snacks for their son Jackson in their home kitchen. From that home kitchen to Shark Tank to a dedicated facility in Muskego, WI, every single chip and snack has been cooked exclusively in avocado oil. That commitment has never wavered. Every bag of Jackson's Sea Salt Sweet Potato Chips is made with real sweet potatoes, avocado oil, and sea salt. That's it. Kettle-cooked to a satisfying crunch with bold, savory flavor that hits the spot. And if you want something a little lighter, the Jackson's Super Veggie Straws® bring that same avocado oil commitment to a real veggie blend of yellow peas, brown rice, cassava, and sweet potato. Impossibly light, perfectly salted, and still cooked in avocado oil. Gluten-free. Vegan. Non-GMO. Free from the top 9 allergens. Snacks you can feel good about eating. The takeaway Whether you are stocking your pantry with a go-to cooking oil or just getting curious about what is on the label, there are genuinely great avocado oil brands out there. Chosen Foods, La Tourangelle, Primal Kitchen, Kevala, Avohass, BetterBody Foods, Baja Precious, and Nutiva all bring something worth considering. Look for cold-pressed or unrefined options with minimal ingredients, credible certifications, and transparent sourcing, and you will be in good shape. And if you want to taste what avocado oil brings to a snack? Jackson's has been making that case one crunchy bag at a time. Real food ingredients, avocado oil, and seasoning. That is the whole idea. Find a store near you or grab a bag at snackjacksons.com.
Educational
Cottonseed oil in a glass cup and cotton balls with text "Cottonseed oil: a deep dive"

Cottonseed Oil: A Deep Dive

Wait a minute. Oil from cotton? If you've ever flipped over a bag of snacks and spotted "cottonseed oil" in the ingredient list, you might have done a double take. Isn't cotton the stuff t-shirts are made of? Turns out, cottonseed oil has been quietly showing up in processed foods for well over a century. It's one of those ingredients that flies under the radar until you start reading labels more closely. So let's take a closer look at what it actually is, how it's made, and what the research says. From waste to table: the unlikely rise of cottonseed oil The story starts in the late 1800s, when cotton ginners found themselves sitting on mountains of cottonseed, a byproduct of cotton production that had nowhere to go. At best, it was used as livestock feed. At worst, it was simply discarded. Then someone figured out how to press the seeds for oil, and an industry was born. Cottonseed oil (CSO) quickly became a staple in American kitchens and food manufacturing, showing up in everything from salad dressings to fried snacks. It was cheap, shelf-stable, and had a neutral flavor that played well with other ingredients. For food manufacturers, it checked a lot of boxes. What the research says about cottonseed oil Like most things in nutrition, the story of cottonseed oil is not entirely one-sided. The potential upsides Some studies suggest that cottonseed oil contains antioxidant properties and may offer certain cardiovascular considerations. CSO is relatively rich in vitamin E compounds, which contribute to its antioxidant activity and may help protect against oxidative stress. The complicating factors On the flip side, cottonseed oil contains compounds called cyclopropene fatty acids (CPFAs) and free gossypol (FG), which have been linked to liver issues and disrupted lipid metabolism in animal studies. The research here is still evolving, and most of it comes from animal models rather than human trials, but it's worth knowing about. Cottonseed oil is also high in omega-6 fatty acids. We do need some omega-6s in our diet, but the modern Western diet already trends heavily in that direction. Research suggests that an imbalanced ratio of omega-6 to omega-3 may contribute to inflammation in the body. If your snack rotation already leans on a lot of processed foods, that imbalance can add up. If you're curious about how different cooking oils stack up in terms of fat composition, this guide to polyunsaturated fats is a helpful place to start. How cottonseed oil is made The production process is worth understanding. After cotton fibers are removed, the seeds are cleaned, dehulled, and crushed to extract the crude oil. That crude oil then goes through a multi-step refining process: degumming, neutralization, bleaching, and deodorization. That's quite a journey from field to bottle. And the extensive processing raises some questions, since high heat and chemical refining can degrade the oil's natural antioxidants and may increase susceptibility to rancidity over time. Oils high in polyunsaturated fats are generally more prone to oxidation during high-heat cooking, which is something to keep in mind. Culinary uses and alternatives Cottonseed oil's appeal to food manufacturers comes down to a few practical things: it's inexpensive, relatively stable at higher temperatures (with a smoke point around 430°F or 225°C), and has a neutral flavor that doesn't interfere with other ingredients. Those qualities make it a common choice for frying, salad dressings, and mayonnaise. If you're looking to swap it out in your own kitchen, there are good options. Avocado oil handles high heat well and has a mild, clean flavor. Olive oil works great for lower-heat cooking and dressings. Coconut oil and butter are solid choices too, depending on what you're making. For a ready-made swap, check out this guide to seed oil-free mayonnaise options if you're trying to cut down on cottonseed oil in condiments. The environmental side of the conversation There's more to the cottonseed oil story than what ends up in your body. Cotton is one of the most pesticide-intensive crops in the world. Those chemicals don't simply disappear after harvest. They can persist in the surrounding environment and, in some cases, make their way into the final product. The ongoing demand for cottonseed oil also puts pressure on cotton agriculture more broadly, with downstream effects on water usage and soil health. It's a reminder that the oils we eat are connected to larger systems beyond the kitchen. Allergies and GMO considerations For some people, cottonseed oil is more than a dietary preference issue. Cottonseed allergies do exist. While not extremely common, reactions can range from mild skin irritation to more significant symptoms. If you have sensitivities to other plants in the Malvaceae family (like okra or hibiscus), it may be worth being cautious with cottonseed oil. There's also the GMO question. A significant portion of U.S. cotton crops are genetically modified, and that extends to the oil derived from those seeds. If avoiding GMOs matters to you, cottonseed oil is one to watch for on ingredient labels. Jackson's snacks: avocado oil always At Jackson's, every chip and snack is cooked in avocado oil. Not cottonseed oil. Not any other oil. Avocado oil, every time. We chose avocado oil because it performs beautifully at high heat and lets the real flavors of each ingredient shine. It's part of what makes Jackson's snacks different: real food ingredients, avocado oil, and seasoning. That's the foundation. If you're curious about how avocado oil compares to other oils, this comparison with olive oil is a good read. The bottom line on cottonseed oil Cottonseed oil is a fascinating case study in how food manufacturing history shapes what ends up on grocery store shelves. It started as agricultural waste, became an industry staple, and now finds itself under increasing scrutiny as more people pay closer attention to ingredient labels. The research paints a nuanced picture. There are some potential benefits, some genuine concerns, and a lot of ongoing questions. What seems clear is that understanding what's in your food gives you a real advantage when it comes to making choices that feel right for you. The next time you see cottonseed oil on a label, you'll know exactly what you're looking at and what alternatives exist. That kind of label literacy is a great tool to have in your corner. Read next: Your Guide to Identifying and Avoiding Seed Oils in Everyday Foods
Avocado Oil
Graphic for Grapeseed Oil: What It Is, How It’s Made, and How We Think About It

Grapeseed Oil: What It Is, How It’s Made, and How We Think About It

What is grapeseed oil, how is it made, and why does Jackson's use avocado oil instead? Get the full breakdown on grapeseed oil's fatty acid profile, processing, and where you'll find it in everyday foods.
Educational
Discover the the surprising benefits of jalapeños

The Surprising Benefits of Jalapeno Peppers

You already know jalapeños bring the heat. But did you know there's a lot more going on inside that small green pepper than a fiery kick? Whether you're a lifelong spice lover or someone just starting to explore bold flavors, the benefits of jalapeño peppers might surprise you. From their roots in traditional medicine to their impressive lineup of vitamins and antioxidants, jalapeños have earned a well-deserved spot in kitchens around the world. Let's dig in. Jalapeños in traditional medicine Long before jalapeños showed up in salsas and snacks, they were valued for their role in traditional medicine practices across Asia and the Americas. Cultures spanning centuries believed spicy peppers could support digestion, ease discomfort, stimulate circulation, and help with respiratory issues. The active compound behind all that heat? Capsaicin. Modern research has started to validate some of what traditional healers observed. Scientists have found that capsaicin interacts with pain receptors in interesting ways, and there's ongoing study into its potential role in metabolism and appetite. So that folk wisdom? It wasn't too far off. Jalapeño nutrition facts Jalapeños pack a surprising amount of nutrition into a small, low-calorie package. Here's a snapshot of what you'll find: Vitamin C: Jalapeños are a solid source of Vitamin C, which plays a role in immune function and skin health. Vitamin B6: Supports brain development and function. Vitamin K: Important for blood clotting and bone health. Dietary fiber: Contributes to digestive regularity. Antioxidants: Including Vitamin C and various phytonutrients, antioxidants help protect cells from oxidative damage. Capsaicin: The compound responsible for their signature heat, with several areas of active scientific interest. All of this comes in a pepper that's low in calories and fat, making it a flavorful way to layer more nutrition into everyday meals. Key benefits of jalapeño peppers Here's a closer look at what makes jalapeños worth adding to your plate. Rich in vitamins and minerals Jalapeños are a great source of Vitamin C, which supports the immune system and skin health. They also contain Vitamin B6, crucial for brain function, and Vitamin K, important for blood clotting and bone health. Antioxidant content Packed with antioxidants like Vitamin C and various phytonutrients, jalapeños help protect cells from oxidative stress. This is one of the more well-documented aspects of pepper nutrition, and it's one more reason to feel good about reaching for the spicy stuff. Capsaicin and metabolism The capsaicin in jalapeños has been studied for its potential to boost metabolism by increasing thermogenesis, a process where the body generates heat. Research in this area is ongoing, but there's real scientific interest in capsaicin's effect on energy expenditure and appetite regulation. Appetite regulation Related to its metabolic effects, capsaicin may also play a role in appetite control, potentially influencing food intake and cravings. Individual responses vary, and this is an area where more research continues to unfold. Pain relief applications This one might surprise you. Topical capsaicin has been used for pain relief by desensitizing pain receptors, and it has a recognized place in managing conditions like arthritis and muscle soreness. This isn't about eating jalapeños to cure anything, but it does show how versatile this compound is. Cardiovascular research Some studies suggest capsaicin may help support healthy blood pressure levels and cholesterol, contributing to cardiovascular research interest. As always, these findings are part of a broader picture of diet and lifestyle. Low-calorie, flavorful addition Jalapeños are low in calories and fat, making them an easy, flavorful way to add depth to meals without adding a lot of extra anything else. That's a genuinely good deal. Side effects to keep in mind Jalapeños are wonderful, but they're not for everyone in every situation. Here are some side effects worth knowing: Digestive discomfort: Too many jalapeños can cause stomach pain, bloating, or discomfort, especially for those with sensitive stomachs or gastrointestinal conditions. Acid reflux and heartburn: Spicy foods can trigger or worsen acid reflux and heartburn in some people. Gastrointestinal irritation: The spiciness can irritate the digestive tract lining, potentially leading to nausea or discomfort. Allergic reactions: Some individuals may be allergic to jalapeños. Symptoms like itching, hives, or swelling warrant medical attention. Skin irritation: Handling jalapeños and then touching your face or eyes can cause burning sensations due to capsaicin on the skin. Moderation is the key here. Incorporating jalapeños thoughtfully into a varied diet is the way to go, especially if you're new to spicy foods. How jalapeños enhance flavor Capsaicin doesn't just create heat. It interacts with taste receptors in a way that actually enhances your perception of other flavors in a dish. When capsaicin engages with the receptors that detect temperature and pain, your brain interprets this as a complex flavor experience. That's why a good jalapeño doesn't just taste hot. It makes everything around it taste more vivid and layered. This culinary alchemy shows up everywhere: in Mexican salsas, Thai curries, Korean kimchi, and yes, even in your favorite snacks. Capsaicin has a fascinating way of turning up the volume on everything it touches. Curious how jalapeños compare to other peppers on the heat spectrum? Check out our breakdown of Serrano vs. Jalapeño or our spicy showdown between habanero and jalapeño peppers. Ways to add jalapeños to your diet Ready to eat more jalapeños? Here are some of the most popular and delicious ways to work them into everyday meals: Salsas and dips: Blend jalapeños into fresh salsas or spicy dips for a tangy, fiery accompaniment to chips, grilled proteins, or raw vegetables. Stuffed jalapeños: Fill them with cheese or a savory mixture and bake or grill until golden. A classic crowd-pleaser. Sauces and marinades: Chop jalapeños into homemade sauces and marinades for a zesty flavor boost. Salads: Dice jalapeños and toss them with avocado, citrus, and greens for a bright, bold salad. Stir-fries: Sliced jalapeños add crunch and heat to any stir-fry. Tacos and burritos: A few slices on top balance flavors beautifully. Eggs and breakfast dishes: Diced jalapeños in scrambled eggs or breakfast burritos are an energizing way to start the day. Sandwiches and wraps: Layer sliced jalapeños in for a burst of warmth and flavor. Grilled or roasted: Whole charred jalapeños make a fantastic side or flavor-forward addition to other dishes. Adjust the quantity based on your spice tolerance, and remember that removing the seeds and inner membranes reduces the heat significantly if you want the flavor without the full fire. The takeaway Jalapeños are far more than a spice-delivery mechanism. They bring Vitamin C, antioxidants, and the endlessly interesting compound capsaicin to the table. They have a place in traditional medicine history, a growing body of scientific research behind them, and the remarkable ability to make every dish they touch taste more alive. Whether you're drawn to jalapeños for the heat, the flavor depth, or just a love of bold ingredients, there are plenty of reasons to keep them in your kitchen. Sprinkle them in, layer them on, or blend them into your next sauce. Your meals will thank you. Want to keep exploring the world of peppers and bold flavors? Read next: Spicy Showdown: Navigating the Heat of Habanero vs. Jalapeño
Educational
What is PUFA (Polyunsaturated fats) guide

Guide To Polyunsaturated Fats (PUFA)

Fat has a complicated reputation. For decades it was painted as the villain, then the story changed, and now most of us are somewhere in the middle, trying to figure out which fats actually belong on our plates. If you have ever seen the term "polyunsaturated fats" or "PUFAs" on a label or in a nutrition article and glazed over, you are not alone. The topic can feel dense and overly technical. This guide breaks it all down in plain language: what polyunsaturated fats are, where they come from, why the omega-6 to omega-3 ratio gets talked about so much, and a few practical ways to think about them when you are grocery shopping or cooking at home. What are polyunsaturated fats? Polyunsaturated fats are a type of dietary fat found in both plant and animal foods. The name refers to their chemical structure: unlike saturated fats, which have no double bonds in their carbon chain, polyunsaturated fats have multiple double bonds. That structural difference is what makes them liquid at room temperature and also what makes them more reactive to heat, light, and oxygen. The most talked-about polyunsaturated fats are omega-3 and omega-6 fatty acids. Both are considered essential, meaning your body cannot produce them on its own. You have to get them from food. Omega-3 vs. omega-6: why the ratio matters Not all PUFAs behave the same way in the body, and a lot of the conversation around them comes down to balance. Omega-3 and omega-6 fatty acids both play important roles, but they tend to have opposing effects when it comes to inflammation. Research suggests that consuming far more omega-6 than omega-3 may promote inflammation in the body over time [1] [2] [3]. The challenge is that the modern Western diet tends to be very heavy on omega-6. Many widely used cooking oils are high in omega-6 fatty acids, and those oils show up in a huge range of packaged and restaurant foods. Meanwhile, omega-3 sources like fatty fish, walnuts, and flaxseed are consumed much less frequently by most people. The issue is not that omega-6 is inherently harmful. Your body genuinely needs it. The concern is the imbalance between the two, which in today's typical diet can be dramatically skewed toward omega-6. The oxidation factor Because polyunsaturated fats have multiple double bonds in their chemical structure, they are more susceptible to oxidation than saturated or monounsaturated fats. Oxidation happens when fats are exposed to heat, light, or air, and it can lead to the formation of compounds that may have negative effects over time [4]. This is especially relevant when high-PUFA oils are used for cooking at high temperatures. Research has found that heating oils high in polyunsaturated fats can accelerate oxidative breakdown [5] [6]. That is one reason oils with more heat-stable fat profiles, like avocado oil or coconut oil, tend to be preferred for cooking at higher temperatures. If you want a deeper look at how different oils compare, our post on grapeseed oil vs. avocado oil walks through the differences side by side. What foods contain polyunsaturated fats? PUFAs are present in a wide variety of everyday foods. Here is a general breakdown: Oils high in omega-6 fatty acids These oils are among the most common sources of omega-6 in the diet: Soybean oil Corn oil Sunflower oil Safflower oil Rapeseed oil Flaxseed oil Olive oil (lower in omega-6 than others listed, but still contains some) Foods rich in omega-3 fatty acids Fatty fish like salmon, mackerel, and sardines Walnuts Flaxseeds and chia seeds Soybeans and tofu Avocados (in smaller amounts) As you can see, omega-6 tends to be more concentrated in liquid cooking oils, while omega-3 is more present in whole foods like fish, nuts, and seeds. If your diet leans heavily on packaged or fried foods made with common cooking oils, you are likely getting a lot more omega-6 than omega-3. A note on calories and portion Like all dietary fats, polyunsaturated fats are calorie-dense. That does not mean they need to be avoided, but it is worth keeping portion sizes in mind. A little goes a long way, especially with oils, nuts, and seeds. Practical tips for navigating PUFAs in your diet Read ingredient labels The best way to understand what you are eating is to actually look at the label. Check the oil used in packaged snacks, sauces, and dressings. Soybean oil, corn oil, sunflower oil, and safflower oil show up in a lot of places you might not expect. Our guide to identifying seed oils in everyday foods is a helpful starting point if label-reading feels overwhelming. Swap your cooking oil You do not have to overhaul your entire diet at once. One practical step is to swap out a high-PUFA cooking oil for one that is more heat-stable. Avocado oil and coconut oil are popular choices. If you are curious about the differences between specific oils, check out our comparison of avocado oil vs. olive oil for a detailed breakdown. Cook at home more often When you cook at home, you get to choose the oil. Restaurant and takeout food often relies on high-PUFA oils for cost and convenience reasons. Cooking at home puts you in control of what goes into your meals. Add more omega-3 sources to your meals Rather than just cutting things out, consider adding more omega-3-rich foods in. Salmon, sardines, walnuts, and chia seeds are all approachable options. It is a way to work toward a better omega balance without feeling like you are restricting yourself. Be mindful with snacks Packaged snacks are one of the most common hidden sources of high-PUFA oils. Fresh fruit, vegetables, nuts (in moderation), and snacks made with more stable oils are all worth keeping on your radar when you are building out your snack rotation. Jackson's co-founder on PUFAs Jackson's co-founder Scott Reamer has spoken about why polyunsaturated fats are something he pays attention to personally. Here is his breakdown: Conclusion Polyunsaturated fats are not inherently good or bad. They are a type of dietary fat your body actually needs, but like most things in nutrition, context and balance matter. The omega-6 to omega-3 ratio, the way PUFAs behave under heat, and the sheer volume of high-PUFA oils in processed and packaged foods all make it worth paying attention to where your fat intake is coming from. Understanding PUFAs is really about becoming a more informed eater. That does not have to mean perfect or restrictive. It just means knowing a little more about what is in your food so you can make choices that feel right for you. Reading labels, choosing your cooking oils with intention, and filling your plate with a variety of whole foods are all steps in the right direction. Read next: The Full Body Benefits of Avocado Oil
Avocado Oil
Avocados and Avocado Oil with text "Is Avocado Oil a Seed oil"

Is Avocado Oil a Seed Oil?

Hey there, avocado oil-conscious foodies and enthusiasts! One question many people have is: "Is avocado oil a seed oil?" Spoiler alert: it’s not! 
Educational
Rice Bran Oil: A Complete Guide

Rice Bran Oil: A Comprehensive Guide

You've probably seen rice bran oil pop up on grocery store shelves, in restaurant kitchens, and even in skin care routines. But how much do you actually know about it? Rice bran oil has been a cooking staple across Asia for centuries, and it's been quietly gaining ground in kitchens worldwide. Today we're going deep on everything worth knowing about this versatile oil, from how it's made to how it compares to other options. What exactly is rice bran oil? Here's a quick picture: when manufacturers process rice to create white rice, they remove the outer brown layer, called the bran. Rather than letting that bran go to waste, they extract its oil. The result is rice bran oil, an amber-colored oil with a mild, slightly nutty flavor. It's been particularly popular in Japan, India, and other Asian countries where rice is central to the diet. From rice paddy to bottle: the extraction process The journey from rice plant to cooking oil is an industrial one. After removing the bran layer from rice kernels, producers use either solvent extraction or physical pressing to obtain the oil. The resulting product is then typically refined, which gives us the clear, shelf-stable oil you find in stores. It's worth noting that most commercially available rice bran oil goes through significant processing before it reaches you. Cooking with rice bran oil One of rice bran oil's most talked-about features is its relatively high smoke point of around 450°F (232°C). That makes it a practical option for high-heat cooking methods. Because oils with higher smoke points tend to be more stable at elevated temperatures, they're less likely to break down and form unwanted compounds during cooking [1]. Here's where rice bran oil tends to show up most: Stir-frying and deep-frying Sautéing vegetables Baking Grilling marinades Salad dressings Its neutral flavor profile means it won't overpower the other ingredients in your dish, which is a bonus when you want your seasonings to take center stage. Beyond the kitchen: hair and skin uses Rice bran oil isn't just for cooking. It's also found its way into beauty and personal care products. Some of the properties that have made it popular in that space include: Natural UV absorption Skin moisturizing Hair conditioning Potential anti-aging applications Whether these benefits hold up in rigorous clinical studies varies, so it's always worth looking into the research behind any specific skin care claim. What the research says: a closer look at rice bran oil Interesting properties Contains oryzanol, a compound studied for its antioxidant properties Some research suggests it may play a role in insulin sensitivity Gluten-free Contains a mix of omega-3 and omega-6 fatty acids Things to keep in mind Rice bran oil falls into the seed oil category Most commercially available versions are highly refined Tends to be more expensive than common alternatives like vegetable or canola oil Research on its effects in humans is still evolving, particularly around inflammation On the inflammation question specifically: some animal studies suggest rice bran oil contains compounds with anti-inflammatory properties, but more human research is needed before drawing firm conclusions. As with most things in nutrition, context and moderation matter. It's also worth keeping in mind that oils higher in polyunsaturated fats (PUFAs) can be more prone to oxidation during high-heat cooking, which may affect their quality [2]. Rice bran oil has a more balanced fatty acid profile than some other oils, but it still contains PUFAs worth factoring into your decision. Safety and allergies: what to watch for Rice bran oil is generally considered safe for most people. That said, if you have a rice allergy, exercise caution, since allergic reactions are possible even in refined forms. If you're trying it for the first time, starting with small amounts is a sensible move. And as with any new ingredient, it's worth paying attention to how your body responds. If you want to learn more about navigating food sensitivities, check out our guide to identifying and avoiding seed oils in everyday foods. Looking for rice bran oil alternatives? If rice bran oil just isn't your thing, or you're curious about other options, here are a few worth exploring: Avocado oil (similar high smoke point, fruit-derived) Olive oil (great for lower-heat cooking and finishing) Coconut oil (popular for baking) Ghee (a solid choice for high-heat cooking) If you're weighing avocado oil against other options, our deep-dive on avocado oil vs. olive oil is a helpful read. Smart shopping: what to look for on the label When shopping for rice bran oil, a few things are worth checking: Look for cold-pressed varieties when available, as this extraction method involves less processing Unrefined versions tend to retain more of the oil's natural properties, though they may have a more pronounced flavor Choose packaging that protects against oxidation, such as dark or opaque bottles Check the label for information about extraction methods At Jackson's, it's always avocado oil Rice bran oil is worth knowing about, but it's not what you'll find in Jackson's snacks. Every chip and snack Jackson's makes is cooked in avocado oil, always. Avocado oil has a high smoke point, a mild buttery flavor, and is derived from the fruit of the avocado rather than a grain or seed. It's the Avocado Oil Always commitment that sets Jackson's apart, and it's something you'll find on every single bag. The bottom line on rice bran oil Rice bran oil is a versatile, high-heat cooking oil with a long history in Asian cuisines and a growing presence in Western kitchens. It has a neutral flavor, a solid smoke point, and some interesting properties worth exploring in the research. Like any oil, it has trade-offs, and choosing the right one comes down to your own cooking needs, dietary preferences, and lifestyle. The world of cooking oils is surprisingly fascinating once you start digging in. If you want to keep exploring, check out our blog for other interesting perspectives on how different fats stack up. Read next: Avocado Oil vs Tallow: Making the Best Choice for You
Educational
Bowl of yellow peas with text "the mighty yellow pea"

The Mighty Yellow Pea: Your New Go-To for Nutrition, Flavor, and Sustainability

Ever wander the snack aisle or scroll through ingredient labels wondering what half the stuff even is? You are not alone. But every once in a while, a real food ingredient comes along that genuinely earns its place on that label. Today, we want to talk about one of our favorites: the yellow pea. Humble? Sure. Mighty? Absolutely. This small legume has a lot going on, and once you know more about it, you will start spotting it everywhere, including in your snack bag. What exactly are yellow peas? Let's start with the basics. Yellow peas, scientifically known as Pisum sativum, are part of the legume family, that incredible group of plants that also includes beans, lentils, and chickpeas. Unlike their bright green cousins, yellow peas are typically harvested when fully mature and then dried, which gives them their distinctive pale yellow color. You will often find them sold as dried whole peas or as split peas, which are simply the whole pea with the outer skin removed and split in half. That split form makes them wonderfully easy to cook with and incredibly versatile in the kitchen. Flavor-wise, yellow peas have a subtle, slightly sweet, and nutty taste. When cooked, they soften beautifully and melt into dishes, thickening soups and stews with a creamy texture. Do not confuse them with green peas, which are harvested young and eaten fresh. Same plant, very different personality. What is in a yellow pea? Yellow peas are loaded with essential nutrients that make them a standout ingredient in any kitchen. Here is a quick look at what they bring to the table: Plant-based protein: Yellow peas are one of the best plant-based protein sources around, which is part of why pea protein has become such a popular ingredient in everything from protein powders to meat alternatives. Dietary fiber: These little legumes are rich in dietary fiber, which supports digestive function and helps keep you feeling satisfied after a meal. Vitamins and minerals: Yellow peas also contain meaningful amounts of iron, folate, and potassium, nutrients that contribute to everyday wellness. It is worth noting that these are properties of yellow peas as a whole food. The benefits of any individual ingredient can vary based on how it is prepared, how much you eat, and the rest of your diet. Always a good idea to look at the full picture. What the research says about yellow peas Food scientists and nutrition researchers have taken a real interest in legumes like yellow peas over the years. Here is some of what the evidence points to: Digestive support: The high fiber content found in yellow peas has been studied for its role in supporting healthy digestion and feeding beneficial gut bacteria. Cholesterol and heart health: Research has looked at how peas and other legumes may help lower cholesterol levels, which is linked to a reduced risk of heart disease. Satiety: The combination of fiber and protein in yellow peas has been shown in some studies to support feelings of fullness, which may help with weight management by reducing the likelihood of overeating. Antioxidant content: Yellow peas contain antioxidant compounds, which help protect cells from oxidative damage. These are properties of yellow peas themselves, not claims about any snack product made with them. How an ingredient behaves in a whole food versus a processed or cooked snack can differ, and context always matters. Cooking with yellow peas: the possibilities are real One of the best things about yellow peas is how much you can do with them. The culinary possibilities are genuinely endless. A few favorites: Soups and stews: Yellow split peas are a classic ingredient for hearty, comforting soups. They cook down beautifully, thickening the broth and adding a creamy, satisfying texture. Curries and dahl: In South Asian and Middle Eastern cooking, yellow peas form a rich, earthy base for spices and vegetables in curries and dahl. Dips and spreads: Blend cooked yellow peas into a dip for a fresh twist on hummus. Creamy, savory, and endlessly customizable. Plant-based proteins: Pea protein derived from yellow peas has become a go-to ingredient in plant-based meat alternatives and protein supplements. Snack ingredients: Yellow peas are increasingly showing up as a real veggie base in snacks, adding texture, substance, and that satisfying crunch. Want to get creative? Try tossing cooked yellow peas into a salad for extra protein, or stirring them into a grain bowl for added substance. Their mild flavor makes them incredibly easy to work with. Why yellow peas are worth celebrating Let's recap what makes yellow peas so worth talking about: Real food ingredient: A whole, recognizable legume with a long history in global cuisines. Plant-based protein source: Excellent for vegetarians, vegans, and anyone looking to diversify their protein intake. Versatile in the kitchen: From soups to snacks, they work beautifully in a wide variety of dishes. Mild, nutty flavor: Easy to season and pair with both savory and subtly sweet flavors. Affordable pantry staple: Dried yellow peas are budget-friendly and have a long shelf life. Sustainable crop: Yellow peas are an incredibly sustainable crop, requiring less water and fewer resources than many other protein sources, and they can even improve soil health through nitrogen fixation. Jackson's Super Veggie Straws®: where yellow peas meet avocado oil If you want to taste yellow peas in snack form, Jackson's Super Veggie Straws® are a great place to start. Made with a real veggie blend of yellow peas, brown rice, cassava, and sweet potato, these straws are cooked in avocado oil and come in three bold flavors: Sea Salt, Ranch, and Cheddar. The result? An impossibly light, crunchy straw with real veggie ingredients and bold flavor. These are not your ordinary veggie straws. They are super. At Jackson's, every snack is cooked in avocado oil, and that has been true since day one. Real veggies, avocado oil, and seasoning. That is the formula we believe in. Jackson's Super Veggie Straws® are: Gluten-free Vegan Kosher Non-GMO Free from the top 9 allergens Made in a dedicated Top 9 Allergen Free facility in Muskego, WI Curious about avocado oil and what makes it a go-to for cooking? Check out our deep dive on why avocado oil kettle chips are taking over, or explore our full article on the full body benefits of avocado oil. The bottom line on yellow peas Yellow peas are one of those real food ingredients that deserve a lot more attention than they typically get. They are versatile, satisfying, packed with plant-based protein and fiber, and genuinely delicious in the right hands. Whether you are cooking up a big pot of split pea soup, experimenting with a new dahl recipe, or reaching for a bag of veggie straws on your way out the door, yellow peas are quietly doing a lot of the heavy lifting. We love ingredients you can actually recognize, and yellow peas are exactly that. Real food. Bold flavor. Something worth feeling good about. Want to expand your ingredient knowledge even further? Read our guide on what cassava is and why it belongs in your pantry, another hero ingredient in our Super Veggie Straws®. Ready to try yellow peas in snack form? Grab a bag of Jackson's Super Veggie Straws® and taste the difference real veggies make.
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Discover our list of tasty crunchy salad toppings to elevate your salad recipes

Exploring Crunchy Salad Toppings Beyond Croutons

Let's be honest: a salad without crunch is just a bowl of sadness. You put in the effort, load up on greens, drizzle on the dressing, and then... something is missing. That satisfying bite, the contrast of textures, the moment that makes you actually want to eat the whole thing. That's what a great crunchy topping does for a salad. And the good news? You have a lot of delicious options to work with. Whether you're building a weekday lunch, prepping something impressive for guests, or just trying to make your greens a little more crave-worthy, adding the right toppings can completely transform your bowl. Let's dive into some of our favorite ways to bring the crunch. Why texture makes or breaks a salad Texture isn't just a nice bonus. It's one of the biggest reasons we find food satisfying or forgettable. When a salad has a variety of textures, from tender greens to crispy toppings to something with a pop or a snap, every bite becomes an experience. It keeps things interesting and, honestly, it keeps you coming back for more. Think of crunchy toppings as the finishing touch that ties the whole bowl together. 15 flavorful crunchy salad toppings to try From pantry staples to unexpected crowd-pleasers, here are some of the best options to level up your salad game. Jackson's Sweet Potato Chips Crumbled chips on a salad might sound unconventional, but trust us on this one. Jackson's Sea Salt Sweet Potato Chips bring a kettle-cooked crunch and a hint of natural sweetness that pairs beautifully with leafy greens. Made with real sweet potatoes, avocado oil, and sea salt, they add bold flavor and serious texture without a lot of fuss. Gluten-free, vegan, and keto-friendly, they fit into just about any bowl you're building. Bon Appétit called them "the ultimate editor-approved treat," and once you try them on a salad, you'll understand why. Jackson's Super Veggie Straws® Jackson's Super Veggie Straws® are not your ordinary veggie straws. Made with a real veggie blend of yellow peas, brown rice, cassava, and sweet potato, and cooked in avocado oil, they bring an impossibly light, airy crunch to your bowl. Crumble them over a Caesar, toss them on a grain salad, or use them anywhere you'd reach for croutons. The Sea Salt flavor keeps it classic, while Ranch or Cheddar add a bold, savory twist. One fan put it perfectly: "These veggie straws are absolutely addictive! I will continue to purchase these indefinitely. Thank you for making such a delicious and nutritious snack that I often make into meals." — Rainyroo Flaky salt A simple finishing touch that does more than you'd expect. A sprinkle of flaky salt adds a gentle crunch as it hits your tongue, while amplifying every other flavor in the bowl. It's the kind of small detail that makes a salad taste intentional. Candied pecans or nut clusters Sweet, crunchy, and a little indulgent. Candied pecans or nut clusters bring a caramelized depth that contrasts beautifully with tangy dressings and bitter greens. They work especially well on fall-inspired salads with apple, pear, or dried cranberries. Pumpkin seeds These little seeds deliver a satisfying nutty crunch and pair well with almost any salad style. They also pack in protein, fiber, and healthy fats, making them a filling addition to your bowl. Cereal Yes, really. Cornflakes, granola, or rice puffs add a playful, unexpected crunch that works surprisingly well with leafy greens and a light vinaigrette. It's a pantry-friendly move that brings a subtle sweetness and a fun texture contrast. Pomegranate seeds Bursting with juicy sweetness and a satisfying pop, pomegranate seeds brighten up any salad with color, flavor, and crunch all at once. They're especially good on salads with creamy dressings or salty cheeses, where the tartness really shines. Dried ramen noodles Crush them right out of the pack and scatter them over an Asian-inspired salad. Dried ramen noodles bring a light, airy crunch and a hint of savory flavor that makes them a go-to for slaw-style salads and sesame dressings. Cucumber Cool, crisp, and refreshing. Thinly sliced or diced cucumber adds a clean crunch that complements bold dressings without competing with them. It's a topping that makes every bite feel a little more refreshing. Bacon Crispy bacon bits bring smoky, savory depth and an irresistible crunch that elevates even the simplest bowl. A classic for a reason, they pair especially well with creamy dressings, hard-boiled eggs, and sharp cheeses. Edamame Shelled edamame adds a tender, satisfying bite and a pop of bright green color. It's filling and versatile, working well in grain bowls, Asian-inspired salads, or any bowl that could use a heartier texture. Parmesan crisps Thin, crispy, and packed with umami flavor. Parmesan crisps add a decadent crunch that feels elevated without much effort. They melt just slightly when they hit dressing, which makes every bite extra satisfying. Pear chips Dehydrated pear chips offer a delicate crunch with a hint of natural sweetness. Their subtle flavor lets the other ingredients shine while adding a crisp, airy texture that feels a little unexpected in the best way. French fried onions These golden, crispy onion strings add savory crunch and a touch of richness that contrast beautifully with fresh greens. They're especially good on creamy or Caesar-style salads where you want something a little indulgent in every bite. Roasted chickpeas Crunchy, hearty, and deeply satisfying. Roasted chickpeas bring a nutty flavor and a bold texture that holds up well even as a salad sits. They're filling and come in tons of seasoning options, from smoky paprika to lemon herb, so you can match them to whatever bowl you're building. Crunchy toppings inspired by global flavors Want to take your salad on a little trip around the world? These globally inspired toppings bring bold, aromatic crunch from every corner of the map. Thai coconut flakes Toasted coconut flakes infused with Thai-inspired spices bring a sweet, aromatic crunch that pairs beautifully with bright citrus dressings and fresh herbs. Greek olive croutons Crispy croutons seasoned with Mediterranean herbs and tossed with chopped Kalamata olives add a tangy, salty bite that takes a classic Greek salad to the next level. Korean kimchi crunch Crunchy fermented cabbage kimchi delivers a spicy, tangy punch with a texture that holds up beautifully in a bowl. It's bold, funky, and completely addictive. Moroccan spiced almonds Toasted almonds coated in a warming blend of cumin, coriander, and cinnamon bring a fragrant, exotic crunch that works especially well on salads with roasted vegetables or dried fruit. A note on texture and fiber Beyond the flavor and fun, many of the toppings on this list, including nuts, seeds, and legumes, also contribute dietary fiber to your meal. Fiber plays a role in supporting digestion, helping regulate bowel movements, and keeping you feeling full longer. So building a texturally exciting salad often means building a more filling one too. That's a win we can all get behind. The takeaway on crunchy salad toppings A great salad is all about layers, and crunch is one of the most satisfying layers of all. From the playful sweetness of candied pecans to the bold snap of kettle-cooked chips, the right toppings transform a bowl of greens into something you actually look forward to eating. Experiment, mix and match, and don't be afraid to think outside the crouton. When you're ready to add something a little different to your next bowl, Jackson's Sweet Potato Chips and Super Veggie Straws® are worth a spot in your rotation. Real veggies, avocado oil, and bold seasoning make them a crave-worthy addition to any salad build. And if you're curious about what makes avocado oil such a great choice for cooking and snacking, check out our deep dive on why avocado oil kettle chips are taking over. Ready to crunch? Shop Jackson's and find your new favorite salad topper.
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bottle of corn oil with bag of kernels and text "Corn oil: pros, cons and everything you need to know about this seed oil"

Corn Oil: Pros, Cons, and Everything To Know About This Seed Oil

Corn oil shows up in a lot of kitchens and on a lot of ingredient labels. It's inexpensive, widely available, and has a high smoke point, which makes it a go-to for frying and baking. But if you've ever stood in the grocery store aisle wondering what's actually in that bottle, you're asking the right questions. Today we're breaking down the pros, cons, and everything worth knowing about this common seed oil. What is corn oil? Corn oil is extracted from the germ of corn kernels. It's a light yellow oil with a relatively neutral flavor and a high smoke point of around 450°F (232°C), which makes it popular for frying, baking, and sautéing. Like other seed oils, corn oil contains a significant amount of polyunsaturated fatty acids (PUFAs), which is one reason it sparks so much conversation in the nutrition world. What the research says about corn oil Cholesterol and cardiovascular markers One area where corn oil has received attention is its effect on cholesterol. Studies suggest that corn oil may help lower serum LDL cholesterol (the "bad" kind), which some researchers associate with cardiovascular risk. Interestingly, some data suggests corn oil may produce more favorable changes in LDL-C compared to extra-virgin olive oil, though researchers note the broader picture of cardiovascular health involves many factors beyond one metric. Omega-6 fatty acids and balance Corn oil is high in omega-6 polyunsaturated fatty acids, particularly linoleic acid. Omega-6s are essential fats, meaning your body needs them. The issue is context. Modern Western diets already tend to be heavy on omega-6s relative to omega-3s, and research indicates that a disproportionate omega-6 to omega-3 ratio may contribute to inflammation. Corn oil, used frequently and in large amounts, could tip that balance further. What happens when corn oil is heated repeatedly High-PUFA oils like corn oil are more susceptible to oxidation under heat. Research suggests that heating polyunsaturated fats at high temperatures can produce oxidative byproducts, which is worth keeping in mind if you're frying regularly. Specifically, thermally oxidized corn oil has been shown to adversely affect gut microbiota, potentially reducing the diversity of beneficial bacteria. Reusing oil for frying, in particular, is where these concerns become most relevant. Cancer and obesity: what animal research shows Some animal studies have explored the relationship between high corn oil consumption and health outcomes. High levels of dietary corn oil have been linked to increased incidence of colon tumors in rats, particularly at excessive intake levels. Separately, long-term excessive consumption has been associated with metabolic effects like fatty liver in animal models. That said, epidemiological studies have not consistently established a direct link between corn oil consumption and cancer in humans, and animal research doesn't always translate directly to human outcomes. Moderation, as with most things, appears to matter. Corn oil in the kitchen: practical considerations Tips if you use corn oil Use it fresh: Reusing oil for frying increases the risk of oxidation and the formation of compounds that may affect how your body responds to the food. Watch the heat: Even with a high smoke point, repeatedly heating corn oil can degrade its quality. A kitchen thermometer helps maintain consistent, safe frying temperatures. Mind the quantity: Corn oil used occasionally and in modest amounts looks very different nutritionally than corn oil used as a daily cooking staple. Pay attention to how you feel: Food affects people differently. If you notice digestive changes or other effects, it may be worth exploring your oil options. Corn oil alternatives If you're weighing your options, there are plenty of other cooking oils worth exploring. Avocado oil and olive oil are two popular alternatives. You can dig into the details of how they compare in this breakdown of avocado oil vs. olive oil or explore canola oil substitutes for more inspiration. A note on Jackson's and avocado oil At Jackson's, we do things a little differently. Every chip and snack we make is cooked in avocado oil, full stop. Corn oil is not an ingredient you'll find in our products. We chose avocado oil because it's a cooking oil we feel great about, and it's part of what makes our snacks what they are: real food ingredients, avocado oil, and seasoning. That's the frame we operate in, and we think it's a pretty good one. Key takeaways Corn oil has a high smoke point, making it commonly used for frying and baking. Research suggests it may help lower LDL cholesterol, though the full cardiovascular picture is more complex. Its high omega-6 content may contribute to dietary imbalance when consumed in excess relative to omega-3s. Thermally oxidized corn oil has been shown to affect gut microbiota in research settings. Reusing oil for frying and excessive consumption are where the biggest concerns tend to arise. Alternatives like avocado oil and olive oil are worth considering depending on your cooking style and goals. Final thoughts Corn oil is one of those ingredients that's easy to overlook because it's everywhere. But the more you know about how any oil is made, how it behaves under heat, and how it fits into your overall diet, the more confident you can feel about your choices in the kitchen. Whether you stick with corn oil, swap it out, or simply start reading ingredient labels more closely, knowledge is a great place to start. Keep exploring, keep asking questions, and keep snacking in a way that feels good to you. Read next: Grapeseed Oil vs. Avocado Oil: The Showdown
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Discover why palm oil is harming the environment.

The Hunt for the Perfect Palm Oil Substitute

If you had to name the single most widely used oil on the planet, what would you guess? Olive oil? Vegetable oil? The answer might surprise you: it's palm oil. And it's everywhere. Palm oil shows up in roughly more than 50% of the packaged products we use, from food and snacks to shampoo, lipstick, and toothpaste. That is a staggering footprint for a single ingredient. So why are so many people, brands, and researchers now actively searching for palm oil substitutes? And what are the real alternatives out there? Let's dig in. Why palm oil is so widely used Palm oil earns its ubiquity for a few practical reasons. It is semi-solid at room temperature, which gives foods a stable texture and a longer shelf life. It has a high smoke point that makes it suitable for processed and fried foods. And compared to most other oils, it is remarkably inexpensive to produce per acre of land. It also has a long and complicated history. When Europeans first encountered palm oil on the Guinea coast centuries ago, it was already being used as food, lighting fuel, and soap. As trade and industrialization expanded, so did palm oil cultivation, spreading across Africa, Southeast Asia, and beyond. Today, Indonesia and Malaysia produce the vast majority of the world's supply. Palm oil and the environment Here is where the conversation gets complicated. Palm oil production, at its current scale, has been linked to significant deforestation, habitat destruction, and biodiversity loss. Species like orangutans have lost vast stretches of their natural habitat, and some projections suggest orangutans could face extinction within 50 years if habitat loss continues at this pace. That said, palm oil is also a genuine economic engine for lower-income countries, providing millions of jobs and livelihoods. This is not a black-and-white issue. Eliminating palm oil entirely could, paradoxically, cause more environmental harm if replaced by crops that require even more land to produce the same yield. Organizations like the RSPO (Roundtable on Sustainable Palm Oil) are actively working to develop certification standards and reduce deforestation tied to palm oil farming. The goal is not necessarily to eliminate palm oil but to use it more responsibly while simultaneously developing viable alternatives. What are the main palm oil substitutes? Researchers, food manufacturers, and home cooks have been exploring a range of alternatives. Each comes with its own trade-offs in terms of flavor, performance, sustainability, and cost. Avocado oil Avocado oil has emerged as one of the most talked-about alternatives in food production and cooking. Pressed from the flesh of ripe avocados, it has a high smoke point and a mild, buttery flavor that works well across a wide range of applications. It performs well at high heat, which makes it a strong candidate for cooking and food manufacturing. You can read more about how avocado oil stacks up against other oils in our post on avocado oil vs. tallow and avocado oil vs. olive oil. Canola and sunflower oil Canola oil, technically known as LEAR (low-erucic-acid rapeseed) oil, is one of the most affordable and widely available cooking oils. Its relatively neutral flavor and versatility make it a practical option for food manufacturers exploring palm oil alternatives. Sunflower oil is another commonly used substitute, with a light taste and good performance at moderate temperatures. Both are widely used in processed foods, though each has its own profile worth understanding before making a switch at scale. Heterotrophic algal oil This one is fascinating, even if it is not yet ready for your kitchen pantry. Scientists have been developing oils derived from algae that offer minimal environmental impact. Algal oil production requires significantly less land than traditional oil crops, which makes it an exciting long-term possibility. The main barriers right now are cost and scale, but the research is progressing. Annatto (achiote) oil Annatto oil is made by infusing annatto seeds in a neutral oil, typically olive oil. It mimics the warm, reddish-orange color that palm oil naturally contributes to foods. It does not replicate palm oil's texture or taste, but for applications where color is the primary function, annatto oil is a creative and accessible alternative. Ghee Ghee is clarified butter with the milk solids removed, leaving a rich, golden fat that is a staple in Indian cuisine. When blended with other oils, ghee can help replicate some of the textural properties of palm oil while reducing the overall amount of palm oil required. The reddish pigment of red palm oil would be lost in this swap, but the functional characteristics can be preserved to a degree. Cocoa butter Cocoa butter is solid at room temperature, much like palm oil, which gives it similar properties in baking, confectionery, and cosmetics. It has a naturally long shelf life and a pleasant, subtle chocolatey aroma. It works best in sweet applications and body care products rather than savory cooking or frying. Olive oil Olive oil has been used for thousands of years in cooking, soap-making, and personal care. As a palm oil substitute, it excels in applications where liquid oil works well, such as dressings, low-heat cooking, and soap formulations. It lathers well and is relatively sustainable compared to many modern alternatives. Why Jackson's uses avocado oil At Jackson's, every single chip and snack is cooked exclusively in avocado oil. Not palm oil. Not any other oil. Avocado oil, always. That commitment goes back to the very beginning, when the Reamer family started making snacks for their son Jackson. Avocado oil was part of the recipe from day one, and it still is. Every bag of Jackson's Sea Salt Sweet Potato Chips, every kettle chip, every Super Veggie Straw, is cooked in avocado oil. Real sweet potatoes or real veggies, avocado oil, and seasoning. Bon Appétit called Jackson's sweet potato chips "the ultimate editor-approved treat," and Good Housekeeping has highlighted them for their flavor and nutrition. When a snack earns that kind of recognition, the ingredients behind it matter. Jackson's snacks are gluten-free, vegan, kosher, Non-GMO Project Verified, and free from the top 9 allergens. The bigger picture on palm oil substitutes Finding a single perfect substitute for palm oil at a global scale is genuinely difficult. Palm oil's combination of stability, versatility, affordability, and high yield per acre has made it nearly irreplaceable in industrial food production. Any substitute that requires significantly more land or water to produce the same amount of oil may not actually reduce the environmental impact. The most promising path forward appears to be a combination of approaches: Expanding certification programs for sustainably sourced palm oil Investing in emerging alternatives like algal oil Blending palm oil with other oils to reduce overall usage Supporting brands that make intentional choices about the oils they use Wrapping up The search for a viable palm oil substitute is genuinely one of the more complex challenges in modern food production and sustainability. It touches on environmental science, global economics, food technology, and everyday consumer choices all at once. What you can do on your end is pay attention to the oils in the products you buy. Check the ingredient label. Ask what oil was used to cook your snacks. And when you want a chip that skips the palm oil question entirely and goes straight to avocado oil, Jackson's has you covered. Real food ingredients. Avocado oil. Seasoning. That is the Jackson's formula, and it is not going anywhere. Read next: Substitute Avocado Oil for Vegetable Oil: Why and How
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Father and Son with Jackson's chips for A Parent's Guide to Kids Snacks with Avocado Oil article

A Parent's Guide to Kids Snacks with Avocado Oil and other Real Ingredients

Walk down any supermarket snack aisle with a kid in tow, and you already know what happens next. Bright packages, big promises, and an ingredient list that takes a magnifying glass to decode. You want snacks your kids will actually eat, and you want to feel good about what's going in their lunchbox. Those two goals can feel like they're pulling in opposite directions. We get it. That tension is real. But it doesn't have to stay that way. Whether you're stocking the pantry for after-school snacking, packing a bento box for school, or just looking for something crunchy that everyone agrees on, this guide is for you. Real food ingredients, avocado oil, and snacks the whole family can feel good about. Why ingredients matter to so many parents right now More and more parents are flipping packages over and reading what's inside. That's a good instinct. A lot of conventional packaged snacks are made with refined oils like canola, soybean, corn, and sunflower oil. These oils are common in ultra-processed snacks, and there's a growing conversation about how a diet heavy in these oils may affect the balance of omega-6 to omega-3 fatty acids in the body. Research suggests that a significant imbalance, with far too much omega-6 and not enough omega-3, may promote inflammation. That doesn't mean every snack needs to be homemade or that food has to become a source of stress. It just means knowing what to look for, and having a go-to list of options that feel right for your family. Building a snack pantry with real food ingredients The best snack setups are the ones that work in real life: quick to grab, kid-approved, and easy to rotate. Here are some ideas to build out your snack rotation. Fresh and ready Apple slices with almond or sunflower seed butter Colorful veggie sticks with guacamole or hummus Hard-boiled eggs with sea salt Cheese cubes (or dairy-free alternatives) Fresh fruit skewers Sugar snap peas Make-ahead snacks Homemade trail mix with nuts, dried fruit, and dark chocolate chips Coconut flour banana muffins Homemade fruit leather Air-popped popcorn with butter or olive oil and sea salt Roasted seaweed snacks Energy balls made from dates, nuts, and cocoa Frozen yogurt bark with berries Store-bought snacks made with avocado oil and real ingredients Jackson's Sweet Potato Chips (kettle-cooked in avocado oil) Lesser Evil Organic Popcorn Solely Fruit Snacks Safe Catch Tuna Pouches Daily Crunch Sprouted Almonds Simple Mills Dark Chocolate Almond Soft Baked Bars Jackson's: cooked in avocado oil, always Not all snacks in the chip aisle are made the same way. Many conventional chips are cooked in refined oils like soybean, sunflower, or canola oil. Jackson's takes a different approach entirely: every chip and snack is kettle-cooked in avocado oil. Avocado oil comes from the fruit of the avocado, not a seed, and it has a naturally high smoke point, making it well-suited for high-heat cooking like kettle-cooking. It also lets the real flavor of the ingredients shine. That's why Jackson's uses it in every single product, from their Sea Salt Sweet Potato Chips to their Super Veggie Straws. Jackson's snacks are also gluten-free, vegan, Non-GMO, and free from the top 9 allergens, made in a dedicated allergen-free facility in Muskego, WI. That's a lot of boxes checked for one snack bag. Sonya, a parent of three, put it simply: "With 3 kids always on the go between school and sports, these are a great convenient snack that my kids love and I feel good giving them without all the extra saturated fat and bad stuff other snacks have!" And it's not just parents who are fans. Bon Appétit called Jackson's sweet potato chips "the ultimate editor-approved treat," and Good Housekeeping has highlighted them for both "flavor and nutrition." Lunchbox snacking made easy School snacks have to survive a backpack, look appealing next to whatever the kid at the next table has, and actually get eaten. A bento-box approach works well here. Compartmentalized containers with a mix of textures and flavors keep things interesting and fresh. Winning lunchbox combinations Turkey roll-ups with avocado Avocado oil chips or crackers with sun-dried tomato hummus Coconut date balls Colorful fruit and vegetable arrangements A small handful of nuts or seeds Making snack time fun Getting kids excited about real food snacks is a lot easier when they help make them. Weekend snack prep can become a kitchen adventure instead of a chore. A few ideas that kids genuinely enjoy: Rolling energy balls with dates, nut butter, and cocoa powder Making fresh hummus in a blender Assembling their own trail mix from a lineup of options Creating frozen yogurt bark with berries and granola Making dried fruit strips in the oven Giving kids a say in what goes in their snack bowl builds curiosity around food. And when they make it themselves, they're a lot more likely to eat it. The social side of snacking Kids are aware of what their friends are eating, and peer pressure around food is real. Research suggests that positive messaging works better than restriction. Instead of framing snack choices around what kids can't have, keep the focus on how real food ingredients fuel energy, focus, and fun. Snacks you can feel good about aren't about perfection. They're about progress, and having better options ready when hunger strikes. The bottom line Building a snack rotation your kids love and you feel good about doesn't require a complete overhaul of how you shop or cook. Start with a few fresh swaps, keep a well-stocked pantry, and look for store-bought options made with real food ingredients and avocado oil when you need something convenient. The goal isn't a perfect lunchbox every day. It's about making real food the easy choice, a little more often. And when crunchy, craveable snacks like Jackson's are part of that rotation, snack time stops being a negotiation and starts being something everyone can feel good about. Ready to stock up? Shop Jackson's Sea Salt Variety Pack and find the flavors your family loves, all kettle-cooked in avocado oil.