Avocado Oil vs Tallow: Making the Best Choice for You

June 2, 2026•Emily Tam

Graphic comparing avocado oil and beef tallow as cooking fats

If you have spent any time reading ingredient labels or following food conversations online, you have probably noticed two fats coming up again and again: avocado oil and beef tallow. Both have deep roots in traditional cooking, both handle high heat well, and both have passionate fans. So what actually sets them apart?

We are big believers in knowing what goes into your food. Whether you are cooking at home or reaching for a bag of chips, understanding your ingredients is part of feel good snacking. Let us break down these two fats side by side so you can make the choice that fits your lifestyle.

The lowdown on beef tallow

Beef tallow is rendered beef fat, and it has been a staple in kitchens for centuries. Long before industrially processed cooking oils became the norm, tallow was the go-to fat for frying, roasting, and baking. It has made a comeback in recent years, and for good reason.

Here is what tallow brings to the table:

Rich, savory flavor: Tallow has a distinctly beefy, full-bodied taste that adds depth to anything cooked in it. It is bold and satisfying in a way few other fats can match.
High smoke point: With a smoke point around 480°F (250°C), tallow is well-suited for high-heat cooking like frying and roasting without breaking down quickly.
Fat-soluble vitamins: Quality tallow, particularly from grass-fed sources, can contain fat-soluble vitamins like A, D, E, and K, as well as conjugated linoleic acid (CLA).
Relatively low in PUFAs: Compared to many common cooking oils, tallow contains lower levels of polyunsaturated fatty acids (PUFAs). Oils high in PUFAs can be more prone to oxidation during high-heat cooking [1][2], which is one reason some cooks prefer more stable fats.
Animal-based: Tallow is a great fit for omnivore, carnivore, and paleo-leaning eating styles.

A little Jackson's history worth sharing: when our founders were first tinkering in their home kitchen, dreaming up the perfect crispy sweet potato chip, tallow was one of the traditional fats they experimented with. They were drawn to its stability and flavor. Ultimately, though, they landed on avocado oil, and we will get to exactly why in a moment.

Avocado oil in the spotlight as a cooking fat

Shining a light on avocado oil

Avocado oil is pressed from the fleshy pulp of the avocado fruit, not the seed. That distinction matters, because the pulp is where the oil's distinctive fat profile lives. You can read more about the full profile of avocado oil if you want to go deeper, but here are the highlights.

Exceptionally high smoke point: Refined avocado oil can reach upwards of 500°F (260°C), making it one of the most heat-stable cooking oils available and ideal for achieving a consistent, crispy crunch.
Neutral, mild flavor: Unlike tallow, avocado oil has a light, clean-tasting profile that lets the natural flavors of real ingredients shine through rather than competing with them.
Rich in monounsaturated fats: Avocado oil is predominantly made up of oleic acid, a monounsaturated fat that has been studied for its potential role in cardiovascular health.
Contains Vitamin E and lutein: These antioxidants are naturally present in avocado oil [source].
Relatively low in PUFAs: Like tallow, avocado oil contains lower levels of polyunsaturated fats compared to many common seed oils, which tend to be more prone to oxidation at high heat [source].
Vegan and plant-based: Avocado oil fits a wide range of dietary lifestyles, including vegan, vegetarian, paleo, and keto-friendly eating patterns.

Tallow vs. avocado oil: how they compare

Side-by-side comparison of avocado oil and beef tallow

Where they are similar

High-heat performance: Both fats handle high cooking temperatures well, making them reliable for frying, roasting, and kettle-cooking.
Lower PUFA content: Compared to many commonly used seed oils that are high in omega-6 polyunsaturated fatty acids, both tallow and avocado oil contain significantly lower levels. Diets with a large imbalance of omega-6 relative to omega-3 have been linked to inflammation in some research [source][source].
Traditional roots: Both fats have been used in cooking long before highly processed industrial oils became widespread.

Where they differ

Source: Tallow is animal-derived; avocado oil is plant-based. This is the key distinction for anyone following a vegan or vegetarian lifestyle.
Flavor: Tallow brings a rich, savory, distinctly beefy taste. Avocado oil is mild and neutral, which lets other ingredients take center stage.
Primary fat type: Tallow is predominantly saturated fat. Avocado oil is predominantly monounsaturated fat. Both have a place in a varied diet.
Diet compatibility: Tallow fits paleo and carnivore approaches but is not suitable for vegan or vegetarian diets. Avocado oil fits virtually every eating framework, including vegan, paleo, keto-friendly, Whole30 Friendly, and AIP-friendly styles.

Why avocado oil is Jackson's choice, always

At Jackson's, every single snack is made with avocado oil. Not sometimes. Not as an option. Always.

There are a few reasons avocado oil ended up being the right fit for us. Its neutral flavor means the real sweet potatoes, real potatoes, and real veggie blends in our chips and straws get to shine on their own. Its high smoke point is perfect for kettle-cooking, giving you that signature satisfying crunch without the oil breaking down in the process. And its plant-based origin means our snacks are accessible for vegan and vegetarian snackers, which matters to us deeply.

Jackson's snacks are not made with beef tallow or seed oils. They are made with avocado oil, real food ingredients, and seasoning. That has been true since our founders first started Jackson's, and it has never changed.

If you are curious about how avocado oil stacks up against other common cooking oils, check out our breakdown of avocado oil for another perspective.

Which fat is right for you?

Both beef tallow and avocado oil are time-tested cooking fats with real culinary merit. The one that makes sense for your kitchen depends on a few things:

Your dietary preferences, whether omnivore, vegan, paleo, or something else entirely
The flavor profile you are going for, bold and beefy versus light and neutral
The cooking method you are using and what heat stability you need

There is no single right answer for every person or every dish. What we do know is that for snacking, avocado oil hits every mark we care about: flavor that lets real ingredients shine, stability for a satisfying crunch, and a fit for nearly every lifestyle.

The bottom line

Avocado oil and beef tallow are both genuinely interesting fats with long histories in the kitchen. Understanding what makes them different helps you make more confident choices about what you cook with and what you snack on. That kind of ingredient awareness is something we think everyone deserves.

When you reach for a bag of Jackson's chips or straws, you already know what is inside: real food ingredients, avocado oil, and seasoning. Real sweet potatoes or real veggies, kettle-cooked to a bold, craveable crunch. Feel good snacking, every single time.

Grab a bag: Try the Sea Salt Variety Pack and taste avocado oil in action.

About the author

Emily Tam

Marketing Manager

Self-proclaimed equal opportunity snacker: sweet, savory, crunchy, chewy, refusing to choose. Fueled by a deep, unwavering love for all things food.

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June 5, 2026

Avocado Oil vs. Olive Oil: Which is for You?

You are standing in the grocery store, staring down a wall of oils, and wondering which one actually belongs in your cart. Avocado oil? Olive oil? Both? If you have ever found yourself there, you are not alone. These two oils are kitchen staples for a reason, and understanding what makes each one tick can help you cook with more confidence, snack more intentionally, and feel good about the choices you make every day. Let's break it all down, side by side. What is avocado oil? Avocado oil is pressed from the flesh of the avocado fruit. Unlike many other cooking oils, it comes from the fruit itself rather than a seed, which gives it a distinct composition and a naturally mild, slightly buttery flavor. It can be used refined or unrefined, and unrefined avocado oil tends to retain a deeper green color from the fruit. One of avocado oil's most talked-about traits is its high smoke point, which sits well above most other cooking oils. That makes it a go-to for high-heat cooking like sautéing, roasting, grilling, and yes, kettle cooking chips. Avocado oil is also rich in oleic acid, a monounsaturated fat, along with lutein and Vitamin E. If you want to go deeper on avocado oil's story, check out The Full Body Benefits of Avocado Oil on our blog. Avocado oil nutrition snapshot One tablespoon of avocado oil contains approximately: 124 calories 14 grams of fat, primarily monounsaturated Vitamin E and lutein What is olive oil? Olive oil has been a kitchen staple for thousands of years, with roots in Mediterranean cooking stretching back about 6,000 years. It is pressed from olives and comes in several forms, with extra virgin olive oil being the least refined and most flavorful. Olive oil has a characteristic fruity, sometimes peppery taste and a golden yellow color. Olive oil is rich in monounsaturated fatty acids (MUFAs) and polyphenols, a class of antioxidants that have been widely studied. Research, including a large study involving over 7,000 participants, has associated regular olive oil consumption with a lower risk of cardiovascular disease. Olive oil nutrition snapshot One tablespoon of olive oil contains approximately: 120 calories 14 grams of fat 2 grams of saturated fat 10 grams of monounsaturated fatty acids (MUFAs) 1.5 grams of polyunsaturated fat (PUFAs) Avocado oil vs olive oil: what they have in common These two oils share a lot of common ground, which is why both have earned their place in kitchens around the world. Both are rich in monounsaturated fats Avocado oil and olive oil are both primary sources of monounsaturated fats, particularly oleic acid. This fatty acid profile is part of what makes both oils stand out in the cooking oil aisle. Both support fat-soluble vitamin absorption Both oils can help your body absorb fat-soluble vitamins like A, D, E, and K. Adding either oil to a meal with vegetables or other nutrient-rich foods can support your body in getting more from what you eat. Both are versatile in the kitchen Whether you are sautéing, roasting, grilling, drizzling, or mixing into a dressing, both oils are genuinely flexible. They pair well with a wide range of cuisines and ingredients, from simple salads to heartier dishes. Both have relatively high smoke points Compared to many other common cooking oils, both avocado oil and olive oil hold up well to heat, though their smoke points differ (more on that below). Avocado oil vs olive oil: the key differences Here is where things get interesting. These oils have some meaningful differences worth knowing, especially if you are thinking about which one to reach for in specific situations. Smoke point This is one of the biggest practical differences. Avocado oil has a higher smoke point than most olive oils. Refined avocado oil can withstand temperatures upward of 500°F, making it well-suited for high-heat cooking methods like frying, grilling, and kettle cooking. Extra virgin olive oil has a lower smoke point and is generally better suited for low to medium-heat cooking, finishing dishes, or using in dressings. Oils with higher levels of polyunsaturated fats tend to be more prone to oxidation at high temperatures, which is worth keeping in mind when choosing an oil for cooking. Flavor Avocado oil has a mild, slightly buttery flavor that tends to let other ingredients shine. Olive oil, especially extra virgin, has a more distinctive fruity, grassy, sometimes peppery flavor that is part of the appeal in Mediterranean-style cooking. Neither is better than the other; it really comes down to what fits your dish. Source Avocado oil comes from the flesh of avocado fruit, native to Central and South America. Olive oil comes from olives, the fruit of the olive tree, primarily grown in Mediterranean regions. Fatty acid profile Both oils are predominantly monounsaturated, but their exact profiles differ. Avocado oil is about 70% oleic acid and also contains lutein, a carotenoid naturally found in the eyes that the body cannot produce on its own. Olive oil, particularly extra virgin, tends to have a higher concentration of polyphenols, a class of plant-based antioxidants. Research suggests that diets higher in unsaturated fats compared to saturated fats are associated with more favorable cardiovascular outcomes. Culinary uses Because of its mild flavor and high smoke point, avocado oil is great for high-heat cooking and situations where you want the ingredients to lead. Olive oil shines in lower-heat applications, as a finishing oil, in salad dressings, or anywhere you want that characteristic Mediterranean flavor to come through. How do they compare for snacking? If you are thinking about snack time, the oil used to cook your chips matters more than you might expect. High-heat cooking demands an oil that stays stable under pressure. That is one reason avocado oil is the only oil Jackson's uses, across every single product. Jackson's kettle chips and Super Veggie Straws are all cooked in avocado oil, never seed oils. Real sweet potatoes, real potatoes, or a real veggie blend of yellow peas, brown rice, cassava, and sweet potato, all cooked in avocado oil and finished with bold seasoning. That is the Jackson's formula. Bon Appétit called Jackson's sweet potato chips "the ultimate editor-approved treat," and Good Housekeeping highlighted them for both flavor and nutrition. Not bad for a bag of chips. Why Jackson's uses avocado oil, always Jackson's was built around avocado oil from the very beginning, long before it became a trend. 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Discover the differences between the habanero vs jalapeno pepper

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Habanero vs. Jalapeño: Navigating this Spicy Showdown

You reach for a pepper at the store and pause. Habanero or jalapeño? One is a weekend warrior move, the other is Tuesday night salsa. Both are bold, both are real, and both have serious flavor cred. But knowing the difference can save your dinner and your taste buds. Whether you are cooking from scratch, building a snack spread, or just curious why one pepper sends you reaching for a glass of water faster than the other, this guide breaks it all down. Heat levels, flavor, size, culinary uses, and yes, a little snack inspiration along the way. Habanero vs jalapeño: what they have in common Before we get into the differences, it helps to know what these two peppers share. They are more alike than you might think. They both come from the Capsicum genus Both habanero and jalapeño peppers belong to the Capsicum genus and are members of the nightshade family, Solanaceae. 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Rich in vitamin C Both peppers are low in calories and contain vitamin C, which contributes antioxidants to whatever dish they are added to. They grow in similar conditions Both plants thrive in warm climates with well-drained soil and plenty of sunlight. They can be grown in gardens or containers, making them accessible for home growers and backyard gardeners alike. Storage and preservation Fresh jalapeños and habaneros can be refrigerated for a short time. Both also respond well to drying, pickling, or preserving, which extends their shelf life and even deepens their flavor. Beloved across cuisines From Mexican to Caribbean to South American cooking, both peppers have carved out a permanent spot in global kitchens. They bring heat and character to dishes that would otherwise be missing that extra spark. Jalapeño vs habanero: the key differences Here is where things get interesting. These two peppers may share some DNA, but their personalities are very different. Heat level This is the big one. Jalapeños typically register between 2,500 and 8,000 Scoville Heat Units (SHU). Habaneros? They start at 100,000 SHU and can climb to 350,000 or beyond. To put that in perspective, a habanero can be anywhere from 12 to 140 times hotter than a jalapeño. If you want heat you can manage, jalapeño is your friend. If you want to feel it in your soul, habanero is calling your name. Flavor profile Jalapeños have a grassy, mildly vegetal flavor with a gentle sweetness. They add heat without dominating a dish. Habaneros, on the other hand, bring a fruity, floral quality alongside their fire. That tropical undertone is part of what makes habanero sauces and salsas so distinctive. The heat and fruit work together in a way that keeps you coming back, carefully. Size and shape Jalapeños are typically 2 to 4 inches long and cylindrical. Habaneros are smaller and more compact, usually 1 to 2 inches, with a distinctive lantern or wrinkled shape. The size difference is a reliable way to tell them apart at a glance. Color as they ripen Jalapeños primarily transition from green to red as they mature. Habaneros can ripen into shades of orange, red, or yellow depending on the variety, which also reflects differences in flavor intensity at each stage. Culinary uses Jalapeños are sliced into nachos, folded into guacamole, layered onto tacos, and stirred into salsas where moderate heat is the goal. Habaneros are used more sparingly in hot sauces, marinades, and dishes where a concentrated, fiery kick is intentional. Even a small amount of habanero changes the whole dish. If you want to explore more about jalapeños and how they compare to other peppers, the breakdown in our guide to serrano vs jalapeño peppers is worth a read. Origin Habanero peppers are native to the Amazon basin and made their way through the Caribbean and into Central America. Jalapeños originated in Mexico and are now cultivated across the world. Plant size and growth habit Habanero plants tend to be smaller and bushier. Jalapeño plants grow taller with a more upright habit. If you are planning a container garden, the compact habanero plant can be a bit easier to manage spatially. Regional cuisine connections Jalapeños are closely tied to Mexican cooking, showing up in everything from street tacos to queso. Habaneros are more at home in Caribbean and Central American dishes, where their fruity heat plays well with tropical ingredients like mango and pineapple. A quick comparison at a glance Heat: Jalapeño 2,500 to 8,000 SHU vs Habanero 100,000 to 350,000+ SHU Flavor: Jalapeño is grassy and mildly sweet; habanero is fruity and floral Size: Jalapeño is 2 to 4 inches; habanero is 1 to 2 inches Shape: Jalapeño is cylindrical; habanero has a lantern-like form Ripens to: Jalapeño turns red; habanero turns orange, red, or yellow Best for: Jalapeño works in everyday heat; habanero brings fiery, fruity punch Beyond savory: peppers in cocktails and desserts Peppers have broken out of the savory lane in a big way. Both habanero and jalapeño are finding their way into drinks, sweets, and condiments where that sweet heat contrast really shines. Spicy cocktails A habanero mango margarita layers habanero-infused tequila with mango puree and lime for a balance of tropical sweetness and serious heat. A jalapeño berry smash with muddled jalapeños, mixed berries, and a splash of bourbon offers a refreshing, mildly spicy sip that works for a wider crowd. Sweet and spicy confections Dark chocolate and habanero is a classic pairing for good reason. The bitterness of the chocolate and the fruity fire of the habanero complement each other in a way that feels genuinely surprising. On the lighter side, jalapeño lime sorbet brings citrusy brightness with just enough kick to keep things interesting. Fruity salsas and sauces Habanero pineapple salsa is a standout. Sweet tropical fruit balanced against intense heat makes it a natural topping for grilled proteins or a dipping companion for chips. Jalapeño berry sauce, with its sweet and tangy notes, can dress up pancakes or sit alongside ice cream in a way that surprises and satisfies. How Jackson's brings both flavors to snack time If you love the flavor energy of these peppers but want to enjoy it as a grab-and-go snack, Jackson's has you covered. The Spicy Jalapeño Sweet Potato Chips bring real jalapeño flavor layered with savory hints of onion and garlic on a real sweet potato chip kettle-cooked in avocado oil. It is that sweet heat combo that keeps you reaching back into the bag. And if you want to step it up a notch, the bold habanero nacho flavor is another way Jackson's lets these peppers do their thing. Real sweet potatoes, avocado oil, and seasoning. That is the formula. Real food ingredients you recognize. One reviewer put it well: "These are the best tasting, and are the only sweet potato chips I've found that I can actually have! Using avocado oil and all clean ingredients is a game changer for me!" — Kathy S. Every Jackson's chip is cooked in avocado oil, always. That means a satisfying crunch with bold flavor and real food ingredients in every bag. Gluten-free, vegan, kosher, Non-GMO, and free from the top 9 allergens. Curious about what makes avocado oil such a standout cooking oil? This deep dive into avocado oil kettle chips covers the full story. The takeaway Habanero and jalapeño each bring something distinct to the table. The jalapeño offers accessible heat and a grassy, mild flavor that works in almost anything. The habanero brings fruity fire that transforms a dish when used with intention. Knowing which to reach for is one of those small kitchen wins that makes cooking more fun and more flavorful. And when you want all that pepper energy in snack form without the kitchen prep, real sweet potato chips made with avocado oil and bold seasoning are a craveable way to get there. Feel good snacking, real food ingredients, and the kind of crunch that does not compromise. Ready to taste the difference? Grab a bag of Spicy Jalapeño Sweet Potato Chips and bring the bold flavor home.