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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.
Recipe
Bowl of sweet potato chips, cashews, pumpkin seeds, dried cranberries, coconut flakes, and sesame seeds

Sweet Potato Chip and Nut Mix Recipe

Make this crunchy sweet potato chip and nut mix with Jackson's Sea Salt Sweet Potato Chips, raw cashews, pumpkin seeds, dried cranberries, coconut flakes, sesame seeds, and optional honey or maple syrup. Toss it together in minutes for a savory-sweet snack mix.
Educational
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.
Educational
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
Educational
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
Educational
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

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.
Avocado Oil
Canola oil substitutes, benefits, taste, smoke point and more

Exploring Canola Oil Substitutes from Avocado to Olive Oil

Canola oil has been a kitchen staple for decades. It's inexpensive, widely available, and has a neutral flavor that works across a huge range of recipes. But more and more home cooks are asking: what else is out there? Whether you're experimenting with new flavors, following a specific eating style, or just curious about your options, there's a whole lineup of cooking oils worth exploring. This guide breaks down the most popular canola oil alternatives, how they perform in the kitchen, and some practical tips for making the swap in your favorite recipes. Why look for a canola oil substitute? Canola oil comes from the rapeseed plant and undergoes significant processing before it reaches store shelves. It's classified as a seed oil, alongside oils like soybean, sunflower, corn, and safflower oil. If you're curious about what distinguishes seed oils from other cooking fats, our guide to identifying and avoiding seed oils is a great place to start. People reach for canola oil alternatives for all kinds of reasons: flavor preferences, dietary frameworks like paleo or Whole30, curiosity about smoke points, or simply wanting to diversify what's in the pantry. Whatever your reason, there's no shortage of solid options. The best substitutes for canola oil These oils each bring something a little different to the table. Use this as a reference when you're deciding what to reach for next. Avocado oil Avocado oil is one of the most versatile alternatives to canola oil. It has a high smoke point, making it a strong choice for high-heat cooking like roasting, searing, and stir-frying. Its flavor is mild and slightly buttery, which means it plays well with both savory and sweet recipes. It also contains monounsaturated fats and vitamin E. For a deeper look at how avocado oil stacks up against another popular option, check out our post on avocado oil vs. olive oil. Smoke point: approximately 500 to 520°F Best for: roasting, searing, grilling, baking, dressings Flavor: mild, slightly buttery Olive oil Olive oil is probably the most well-known canola oil swap. Extra virgin olive oil has a more pronounced fruity, peppery flavor, while light or refined olive oil is more neutral. It's a go-to for sautéing, salad dressings, and finishing dishes. Smoke point: approximately 375°F for extra virgin, up to 465°F for refined Best for: sautéing, dressings, dipping, finishing Flavor: fruity and grassy (extra virgin) to neutral (refined) Coconut oil Coconut oil is solid at room temperature and melts easily when heated. It adds a distinct tropical flavor that works well in baking, curries, and certain stir-fries. If you want the stability without the flavor, refined coconut oil is a more neutral choice. Smoke point: approximately 350°F for unrefined, 400°F for refined Best for: baking, frying, tropical-flavored dishes Flavor: coconutty (unrefined) to neutral (refined) Peanut oil Peanut oil has a mild, nutty flavor and a high smoke point, which makes it a popular pick for frying and stir-frying. It holds up well to heat without breaking down quickly, and it doesn't overwhelm the flavors in a dish. Smoke point: approximately 450°F Best for: deep frying, stir-frying, high-heat cooking Flavor: mild and slightly nutty Note: not suitable for those with nut allergies Almond oil Almond oil is a lighter option with a delicate, slightly sweet nuttiness. It works nicely in salad dressings, baked goods, and dishes where you want a subtle background flavor. It's better suited for low to medium heat than high-heat applications. Smoke point: approximately 420°F for refined Best for: baking, dressings, drizzling Flavor: light and mildly nutty Ghee Ghee is clarified butter, meaning the milk solids have been removed. What's left is a rich, nutty fat with a relatively high smoke point. It's a classic choice in Indian cooking and adds real depth of flavor to roasted vegetables, eggs, and grains. Keep in mind it is not vegan or dairy-free. Smoke point: approximately 450°F Best for: sautéing, roasting, high-heat cooking Flavor: rich and nutty Butter For baking and low-to-medium-heat cooking, butter is a classic stand-in. It brings a creamy, rich flavor that's hard to replicate. It has a lower smoke point than many other options, so it's best reserved for baking, sauces, and gentle sautéing rather than high-heat cooking. Smoke point: approximately 300 to 350°F Best for: baking, sauces, finishing Flavor: rich and creamy Applesauce (for baking) Applesauce isn't an oil at all, but it's worth mentioning as a baking-specific swap. It adds moisture and a hint of sweetness to recipes like muffins, quick breads, and cakes. You can typically substitute it 1:1 for oil in most baking recipes, though the texture will be slightly denser. Best for: muffins, quick breads, cakes Flavor: mildly sweet Note: reduces fat content in baked goods Mastering canola oil substitutes in your recipes Understanding smoke points Smoke point matters because it tells you how hot an oil can get before it starts to break down and produce smoke. Oils higher in polyunsaturated fats tend to be more prone to oxidation at high heat, which is worth keeping in mind when choosing an oil for frying or roasting. For high-heat applications, avocado oil and peanut oil are reliable choices. For dressings or finishing, a flavorful extra virgin olive oil shines. Substitution ratios Most liquid oils can be swapped 1:1 for canola oil. Avocado oil and olive oil are the most seamless replacements in terms of consistency. When using solid fats like coconut oil, ghee, or butter, melt them first before measuring for liquid-oil recipes. Matching flavor to your dish Think about the flavor profile you're going for. A neutral oil like refined avocado or refined coconut oil stays in the background. A more expressive oil like extra virgin olive oil or toasted sesame oil will show up in the final flavor of the dish. Match accordingly. Baking with alternative oils Most liquid oils work well as 1:1 substitutes for canola oil in baking. Avocado oil and refined coconut oil are particularly reliable since they're neutral in flavor. Applesauce works best for recipes that can handle a slightly denser, moister crumb. Canola oil FAQ How do I choose the best canola oil substitute for a specific recipe? Match the oil to the cooking method and desired flavor. For high heat, reach for avocado oil or peanut oil. For a neutral all-purpose swap, refined avocado oil or refined coconut oil are solid picks. For dressings and low-heat uses, extra virgin olive oil is a classic. Nut oils like almond oil add a pleasant subtlety to baked goods and salads. Can I use unconventional oils as canola substitutes? Absolutely. Oils like camelina, walnut, pumpkin seed, and perilla oil can all work well in the right applications. Walnut oil is wonderful in dressings and pairs well with earthy salads. Pumpkin seed oil has a deep, roasted flavor that elevates soups and roasted vegetables. Start with small amounts to get a feel for the flavor intensity before going all in. A note on avocado oil and Jackson's snacks Jackson's snacks are always made with avocado oil, never canola oil or other seed oils. Every chip and straw in the lineup is cooked with avocado oil, which contributes to that fresh flavor and satisfying crunch. It's a simple commitment: real food ingredients, avocado oil, and seasoning. That's it. If you want to explore more about why avocado oil is the oil of choice at Jackson's, the post on avocado oil kettle chips is worth a read. The takeaway Swapping out canola oil doesn't have to be complicated. Whether you're reaching for avocado oil for high-heat cooking, olive oil for your next salad dressing, or coconut oil for weekend baking, there's an option that fits naturally into what you're already making. The key is knowing a little about smoke points, flavor profiles, and what each oil does best. Exploring these alternatives is a small shift that can open up a lot of flavor possibilities in the kitchen. Once you start experimenting, it's hard to go back to the default. Read next: Avocado Oil vs Tallow: Making the Best Choice for You
Recipe
Mason jar filled with ranch dressing beside wavy sweet potato chips

Homemade Ranch Dressing Recipe

Make creamy homemade ranch dressing with Chosen Foods Classic Mayo, garlic, herbs, Dijon mustard, apple cider vinegar, and maple syrup. Chill for 30 minutes, then serve it with Jackson's Sweet Potato Chips or your favorite salad.
Avocado Oil
Comparing Avocado Oil versus Olive Oil

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. When the Reamer family started making snacks for their son Jackson, they chose avocado oil because of what it brought to the table: a mild flavor that lets real ingredients shine, a high smoke point that holds up to kettle cooking, and a fat profile that stands apart from the seed oils you find in most conventional snacks. That commitment has never changed. Every bag of Jackson's chips and straws is made with avocado oil, real food ingredients, and bold seasoning. Gluten-free, vegan, kosher, Non-GMO, and free from the top 9 allergens. Curious how avocado oil stacks up against other oils beyond olive? Read Avocado Oil vs Tallow: Making the Best Choice for You for another angle on the conversation. Or if you want to dig into the world of seed oils and how to spot them on ingredient labels, Your Guide to Identifying and Avoiding Seed Oils is a great place to start. The bottom line Avocado oil and olive oil are both genuinely great cooking oils with a lot to offer. Avocado oil's mild flavor and high smoke point make it exceptional for high-heat cooking and snacking. Olive oil's distinctive flavor and polyphenol content make it a natural fit for Mediterranean cooking and finishing dishes. Choosing between them often comes down to how you are cooking and what flavors you want to highlight. What we know for sure at Jackson's is that avocado oil is always our answer. Real food ingredients, avocado oil, and seasoning. That is feel good snacking, every time. Read next: Why Avocado Oil Kettle Chips are Taking Over
Educational
Discover the differences between the habanero vs jalapeno pepper

Spicy Showdown: Navigating the Heat of Habanero vs. Jalapeño

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. Their botanical roots trace back to Central and South America, and they have been staples in regional cuisines for centuries. Capsaicin is the heat source in both The compound that makes your eyes water and your mouth tingle is capsaicin, and both peppers contain it. Habaneros generally carry a higher capsaicin concentration, which is why they pack a much more intense punch, but jalapeños are no slouch either. Similar appearance when unripe Both peppers start out green, with smooth shiny skin and a tapered shape. As they ripen, they shift into warmer colors, though the specific hues vary by variety and species. Both are kitchen workhorses Fresh, dried, pickled, or powdered, habaneros and jalapeños both pull their weight in salsas, sauces, marinades, and all kinds of savory cooking. Their versatility is part of what makes them so beloved across cuisines worldwide. 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.
Avocado Oil
Discover the wonders and benefits of avocado oil kettle chips

Why Avocado Oil Kettle Chips are Taking Over

Avocado oil kettle chips are having a serious moment, and honestly, it's well-deserved. Real potatoes or sweet potatoes, kettle-cooked in avocado oil, and finished with bold seasoning. That's the formula, and it delivers every single time. In this article, we're breaking down what avocado oil kettle chips are all about, why the oil choice matters when it comes to flavor and cooking, and what makes these chips a feel good snacking choice for so many different lifestyles. What are avocado oil kettle chips? The process is pretty straightforward. Potatoes or sweet potatoes are sliced thin, washed to remove excess starch, and then cooked in a kettle filled with hot avocado oil. That kettle-cooking method is what gives these chips their signature crunch and rich, satisfying flavor. It's a slower, more hands-on process than continuous conveyor-belt frying, and the difference in texture is noticeable from your very first bite. What sets these chips apart from the typical bag on the shelf comes down largely to the oil. Most conventional kettle chips are cooked in seed oils like sunflower oil, canola oil, safflower oil, or soybean oil. Avocado oil is different. It's extracted from the flesh of the avocado fruit, not a seed, and it brings a buttery, fresh flavor that lets the potato and seasoning truly shine. You can read more about what makes avocado oil stand out if you want to dig deeper into the oil itself. Why avocado oil makes a difference in kettle chips Oil plays a big role in how a chip tastes, how it cooks, and what you're getting in every bag. Here's what's worth knowing about avocado oil as a cooking oil for kettle chips: It has a high smoke point Avocado oil has one of the highest smoke points of any cooking oil, around 520°F. That matters for kettle cooking because it means the oil stays stable at high heat. Many seed oils commonly used in snacks are high in polyunsaturated fats, which are more prone to oxidation during high-heat cooking. Research suggests that oils high in polyunsaturated fats can be more susceptible to breaking down under heat, which can affect flavor and quality. Avocado oil's higher monounsaturated fat content helps it hold up better during the cooking process. It's rich in monounsaturated fats Avocado oil is high in monounsaturated fats, the same type of fat found in olive oil. This is part of what gives avocado oil its reputation as a cooking oil worth seeking out. The flavor is genuinely different Avocado oil has a clean, lightly buttery taste that doesn't overpower the chip. It lets the potato flavor and seasonings come through. If you've ever eaten a chip that tasted greasy or had a lingering, slightly off aftertaste, that's often the oil. With avocado oil, you get a fresh, satisfying crunch without the heaviness. Two ways to love avocado oil kettle chips: white potato and sweet potato Here's where things get even more interesting. When it comes to avocado oil kettle chips, you actually have two great starting points: real potatoes and real sweet potatoes. Both are kettle-cooked in avocado oil and seasoned boldly, but they each bring something a little different to the table. Classic kettle chips (white potato) This is the everyday chip you know and love, upgraded. Real non-GMO potatoes, kettle-cooked in avocado oil, finished with seasoning. The result is that signature golden crunch you expect from a great kettle chip, without the seed oils. Flavors range from simple sea salt to tangy sea salt and vinegar, smoky barbecue, bold cracked pepper, and even dill pickle for something a little unexpected. Sweet potato kettle chips Real sweet potatoes bring a natural depth of flavor and a slightly different texture, one that pairs beautifully with avocado oil's buttery finish. Whether you go for a classic sea salt or something bolder like Carolina BBQ or Spicy Jalapeño, the sweet potato base adds a richness that makes every flavor feel a little more layered and satisfying. The type of sweet potato used matters too, and Jackson's sources Beauregard sweet potatoes known for their naturally sweet, well-rounded flavor. If you love dipping, the wavy-cut sweet potato chips are built for it. Those thick ridges hold up to guacamole, hummus, or whatever dip situation you've got going on. Avocado oil kettle chips and your lifestyle One of the things people love about avocado oil kettle chips is how well they fit into a wide range of eating styles. Whether you're following a specific framework or just trying to be more thoughtful about what you're snacking on, these chips tend to check a lot of boxes. Gluten-free: Great news for anyone navigating gluten sensitivities. Avocado oil kettle chips are gluten-free. Vegan and dairy-free: Real potatoes or sweet potatoes, avocado oil, and seasoning. No dairy involved. Keto-friendly: For those keeping carbs lower, these chips can fit into a keto-friendly approach. Whole30 Friendly: Avocado oil kettle chips made with compliant ingredients fit within Whole30 guidelines. Paleo Flex Certified: Jackson's Sea Salt Sweet Potato Chips and Wavy Sea Salt Sweet Potato Chips carry Paleo Flex Certification. Non-GMO: Made with non-GMO potatoes and sweet potatoes. Top 9 allergen-free: Free from milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, and sesame. That last one is a big deal for a lot of people. As one Jackson's fan, Rich C., put it: "It's literally the only sweet potato chip I'm not allergic to. Please keep making them with avocado oil." When a snack is this accessible to so many different needs, that's something worth celebrating. Jackson's avocado oil kettle chips: the real deal At Jackson's, avocado oil isn't a trend or a marketing add-on. It's been the foundation from day one. Long before it was a buzzword, the Reamer family started making snacks for their son Jackson using avocado oil, and that commitment has never wavered. Every single chip, in every single bag, is cooked exclusively in avocado oil. Always. The lineup includes both classic kettle chips (think Sea Salt, Sea Salt and Vinegar, Barbecue, Dill Pickle, Spicy Jalapeño, and Sea Salt and Cracked Pepper) and sweet potato kettle chips (Sea Salt, Farmhouse Ranch, Carolina BBQ, Spicy Jalapeño, and wavy cuts in Sea Salt and Cheddar and Sour Cream). Each one is made with real food ingredients, avocado oil, and seasoning. That's the formula, and it holds across the board. If you want to explore the full range, the Kettle Chips Variety Pack is a great starting point for classic potato chip fans, while the Sweet Potato Chips Variety Pack lets you try all three bold sweet potato flavors at once. Can't pick a side? The Sea Salt Chips Variety Pack gives you both. The bottom line on avocado oil kettle chips Avocado oil kettle chips are exactly what snacking can and should be: bold flavor, satisfying crunch, and real food ingredients you actually recognize. Whether you're reaching for a classic white potato kettle chip or a sweet potato variety with layers of seasoning, the avocado oil makes a genuine difference, both in how the chip cooks and how it tastes. Snacking is one of those daily rituals that deserves a little more intention, and choosing chips made with avocado oil is an easy, genuinely satisfying way to bring more feel good snacking into your routine. Real veggies or real potatoes, avocado oil, and seasoning. That's all it takes to make a chip worth reaching for again and again. Ready to find your new favorite? Shop Jackson's avocado oil kettle chips online, or find a store near you.
Avocado Oil
Graphic with text "Avocado oil vs Tallow: Making the Best Choice for Your Lifestyle"

Avocado Oil vs Tallow: Making the Best Choice for You

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. 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 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. Read next: Your guide to identifying and avoiding seed oils