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Your Guide to Identifying and Avoiding Seed Oils in Everyday Foods

Your Guide to Identifying and Avoiding Seed Oils in Everyday Foods

You know the moment: you flip over a bag, box, jar, or frozen meal, and suddenly the ingredient list feels like a tiny grocery-store mystery. If you are trying to limit seed oils, the good news is that label reading gets easier once you know the names to look for. This guide keeps it simple: what seed oils are commonly called, where they often show up, and how to choose options that fit your pantry, your cooking style, and your snack mood. What Counts as a Seed Oil? Seed oils are oils extracted from plant seeds. Common examples include canola, soybean, sunflower, safflower, corn, cottonseed, grapeseed, rice bran, and sesame oil. On ingredient labels, you may also see broad terms like "vegetable oil," which can refer to one oil or a blend. Some people choose to limit seed oils because they are paying closer attention to processing methods, cooking oils, or omega-6 and omega-3 balance. If you are making changes for medical reasons, a qualified healthcare professional is the right person to help tailor that choice. Seed Oil Names to Look For When you scan a label, look for these common names: Canola oil or rapeseed oil Soybean oil Sunflower oil Safflower oil Corn oil Cottonseed oil Grapeseed oil Rice bran oil Sesame oil Vegetable oil or vegetable oil blend Hydrogenated or partially hydrogenated oils One helpful trick: check the ingredient list before the nutrition panel. The nutrition panel tells you totals; the ingredient list tells you what the food is actually made with. Foods That Often Contain Seed Oils Seed oils can show up in plenty of everyday foods, especially packaged, fried, or ready-to-eat items. They are not always there, so the label is still your best friend. Snack Foods Potato chips, tortilla chips, and puffed snacks Crackers and snack mixes Microwave popcorn and flavored popcorn Pretzels with added oils or seasoning blends Baked Goods Cookies, brownies, and snack cakes Muffins, pastries, and packaged breakfast bars Some sandwich breads, buns, and tortillas Frozen and Fried Foods Frozen fries, tots, and hash browns Chicken nuggets, fish sticks, and breaded appetizers Frozen pizza, frozen dinners, and microwave meals Condiments and Sauces Salad dressings and vinaigrettes Mayonnaise and aioli-style spreads Marinades, dips, and creamy sauces Some BBQ sauces, especially creamy or emulsified styles Convenience Foods Pre-packaged salad kits with dressing or toppings Granola bars and protein bars Plant-based burgers, nuggets, and cheese alternatives Non-dairy frozen desserts and ice cream-style treats Canned soups, sauced vegetables, and ready-to-heat meals How to Shop With Less Guesswork Start with the ingredient list. Look for specific oil names first, then broader terms like vegetable oil or oil blend. Watch the tiny print on "olive oil" products. Some spreads and dressings mention olive oil on the front but include canola, soybean, or sunflower oil in the ingredients. Check toppings and seasoning packets. Salad kits, ramen cups, popcorn packets, and snack mixes can contain oil in a separate pouch or seasoning blend. Compare a few brands. Two products can look nearly identical on the shelf and use totally different oils. Keep a short list of easy swaps. When you find a dressing, chip, cracker, or frozen meal that fits your preferences, make it a repeat buy. Easy Alternatives to Keep Around If you are trying to use fewer seed oils at home, build around foods with short, easy-to-read ingredient lists. For snacks, look for satisfying crunch, bold seasoning, and oils you already know you want in your pantry. Air-popped popcorn with your favorite seasoning Fresh vegetables with hummus, salsa, guacamole, or tahini dip Plain nuts or nut butters without added oils Homemade dressings made with olive oil or avocado oil Roasted vegetables, potatoes, or sweet potatoes made at home Snacks made with real food ingredients, avocado oil, and seasoning A Simple Label-Reading Rhythm You do not need to turn every shopping trip into homework. Start with one aisle, one category, or one pantry staple. Maybe this week it is salad dressing. Next week it is crackers. Small swaps add up, and your future self will appreciate the shelf full of familiar favorites. The snack aisle can still be fun. Keep your standards, keep your crunch, and keep reading those labels like the smart shopper you are.
Company
A New Snack Is Coming

A New Snack Is Coming

It's Fall-Tastic! Here's what we can tell you (for now): 🍂 Autumn in Every Bite We've captured the essence of the season in our latest creation. Think cozy sweaters, crisp leaves, and that warm, fuzzy feeling you get when you sip your favorite fall beverage. Warning: May cause sudden cravings for hayrides and an irresistible urge to jump in leaf piles. ⏳ Limited Edition Magic This flavor won't stick around forever! It's here to make your fall festivities extra special, from foliage road trips to spooky movie nights and Friendsgiving feasts. Pro tip: Bring a bag (or three) to gatherings – they'll vanish faster than you can say "pumpkin spice." 🥔 Signature Jackson's Crunch We've taken our premium sweet potatoes and kettle-cooked them to perfection in our real avocado oil. The result? A chip that's crispy, crunchy, and bursting with fall-inspired flavor. 👪 Everyone's Invited As always, our new chip is top 9 allergen-free, vegan, gluten-free, and food sensitivity-friendly. Because we believe everyone should be able to join the snack party! This limited-edition flavor drops in October!
Educational
Difference between Scotch Bonnet and Habanero

Battle of the Heat: Scotch Bonnets vs. Habanero Peppers

You reach for a recipe that calls for habanero peppers and pause. Could you swap in a scotch bonnet instead? Are they basically the same thing? If you have ever stood in the produce aisle staring down two similar-looking peppers and had no idea which one to grab, you are in good company. These two fiery heavyweights get mixed up all the time, and for good reason. In this guide, we are breaking down everything you need to know about scotch bonnet vs habanero peppers: where they come from, how they look, how they taste, how hot they really are, and how to cook with each one. Let's get into it. Where do habanero and scotch bonnet peppers come from? Both peppers trace their roots to the Caribbean, but their specific origins point to different places. The scotch bonnet pepper is most closely associated with Jamaica, where it remains a cornerstone of traditional cooking in dishes like jerk chicken and goat curry. Some food historians believe the pepper was introduced by Spanish colonizers, while others suggest African influences brought the pepper to the island. The habanero pepper is believed to have originated in the Yucatán Peninsula in Mexico, where it has been a staple ingredient for centuries. The name "habanero" is derived from the Spanish word for Havana, reflecting the historical trade routes through which the pepper traveled. Today, habaneros are among the most popular pepper varieties in the world, cultivated across Central and South America, the Caribbean, and beyond. Are scotch bonnet peppers the same as habaneros? This is one of the most common questions in the chili world, and the short answer is: not exactly. They are closely related and share a lot in common, but they are distinct varieties with real differences in shape and flavor. Scotch bonnets tend to be slightly smaller and squatter, with a rounded shape and a characteristic flattened top that gives them their distinctive "bonnet" silhouette. Habaneros are typically more elongated with a tapered tip. The bigger difference between the two is flavor. While both peppers bring serious heat, scotch bonnets lean sweeter and fruitier, while habaneros offer a more complex profile with notes of smokiness and citrus. Both are absolutely crave-worthy if you love bold, fiery food. What are scotch bonnet peppers? source Scotch bonnet peppers, also known as Bonney peppers, Caribbean red peppers, or Bahama Mama peppers, are a variety of hot pepper widely cultivated across the Caribbean and Central America. They range from small to medium in size and are recognized by their rounded shape and bonnet-like top. On the Scoville scale, scotch bonnets measure between 100,000 and 350,000 units, placing them firmly in the upper tier of hot peppers. They are a staple in Caribbean cooking, hot sauces, and marinades, and they are beloved by anyone who enjoys a fruity heat in their food. What are habanero peppers? source Habanero peppers, also spelled habañero, are a chili variety originating from southern Mexico. Today they are cultivated across Central and South America, the Caribbean, and parts of Africa. They are small, usually measuring about one to two inches in length, and come in shades of orange, red, and green. Like scotch bonnets, habaneros sit between 100,000 and 350,000 Scoville units. Their distinctive smoky, fruity flavor makes them a go-to ingredient in bold spicy dishes, salsas, hot sauces, and marinades around the world. If you love heat with depth and character, habaneros are a must-try. Key differences between habanero and scotch bonnet peppers Habanero and scotch bonnet chilies may look like cousins at first glance, but there are some clear differences worth knowing: Appearance Habaneros are longer and more tapered. Scotch bonnets are rounder and squatter, with a flattened top that gives them their signature look. Flavor Habaneros have a smoky, citrusy taste with a hint of sweetness. Scotch bonnets lean sweeter and fruitier, with a tropical edge that pairs beautifully with Caribbean seasoning. Heat level Both are among the hottest chilies in the world. On average, habaneros register between 100,000 and 350,000 Scoville units, while scotch bonnets range from 80,000 to 400,000 units. So on the upper end, scotch bonnets can actually edge out habaneros in heat, though the ranges significantly overlap. Cultivation Habaneros are native to the Yucatán Peninsula and are now grown widely across Mexico, Central America, and South America. Scotch bonnets are most closely associated with Jamaica and the wider Caribbean. Uses Both are popular in salsas, hot sauces, and marinades. Habaneros show up most often in Mexican and Central American dishes, while scotch bonnets are essential to Jamaican and West African cuisines. Which is hotter: scotch bonnet or habanero? Here is where things get interesting. On paper, the Scoville ranges are nearly identical: both run from roughly 100,000 to 350,000 units on average. But scotch bonnets technically have a wider potential range, reaching up to 400,000 units at their hottest. That said, individual peppers can vary significantly based on growing conditions, ripeness, and plant genetics. Heat level is also personal. Both peppers are genuinely, seriously hot. A small amount in any dish will make its presence known. The best way to find your threshold is to try both and let your taste buds decide. Varieties of habanero and scotch bonnet peppers Both pepper families come in several distinct varieties, each with its own color, flavor nuance, and heat level. Red habanero Bright red with a fruity, smoky flavor and intense heat. One of the most widely recognized habanero varieties. Chocolate habanero Also called black habanero, these deep brown peppers have a slightly sweeter taste and pair well with rich, dark flavors or chocolate-based dishes. Yellow scotch bonnet Vibrant yellow with a sweet, fruity flavor and high heat. A classic component of Jamaican jerk seasoning. White habanero Also known as Peruvian white habanero, these small ivory peppers have a bright citrusy flavor and a seriously intense kick. Jamaican hot chocolate scotch bonnet A rich brown variety with a complex, smoky flavor profile. A staple in Jamaican jerk seasoning and one of the most flavorful scotch bonnet varieties. Peach habanero Peachy-orange in color with a slightly sweeter taste. Great in salsas and fruit-forward marinades. Green scotch bonnet Unripe scotch bonnets with a bright green color and a slightly more herbaceous, vegetal flavor at a similar heat level to their ripe counterparts. Mustard habanero Also known as Peruvian habanero, these bright yellow peppers bring a sweet, fruity heat that works especially well in hot sauces and spicy marinades. What peppers bring to your cooking Beyond heat, scotch bonnets and habaneros contribute something real to the dishes they are part of. Both contain capsaicin, the compound responsible for their heat, and both are a source of vitamin C and vitamin A. If you are curious about the nutritional side of hot peppers, research from Harvard T.H. Chan School of Public Health notes that vitamin C plays an important role in immune function and antioxidant activity. It is worth noting that these peppers are intensely hot and are typically used in small quantities, so they are more of a flavor contributor than a primary nutritional source in most meals. How to cook with scotch bonnet and habanero peppers Both peppers are incredibly versatile, but their distinct flavor profiles make them better suited to certain dishes. Scotch bonnets are ideal for Caribbean-inspired cooking: jerk seasoning, curries, pepper sauces, and seafood dishes all benefit from their sweet, fruity heat. Habaneros shine in Mexican and Central American applications, including salsas, tacos, chili, and bold meat marinades. Both can be used fresh or dried, whole or chopped. A few practical tips: Always wear gloves when handling fresh peppers to protect your skin and eyes Remove seeds and membranes to reduce heat without losing flavor Add peppers early in cooking for deeper heat, or later for a brighter, more pronounced punch Start with less than you think you need; you can always add more Fresh peppers can be refrigerated in a perforated bag for up to two weeks or frozen for up to six months Dried peppers store well in an airtight container in a cool, dark place for up to a year Can you substitute one for the other? In most recipes, yes, though with some caveats. Because scotch bonnets are sweeter and fruitier while habaneros are smokier and more complex, the substitution works best in dishes where the pepper is one of many flavors rather than the star. If the recipe depends heavily on that tropical sweetness of a scotch bonnet, a habanero may shift the flavor noticeably, and vice versa. Experiment and adjust as you go. Where to find them Both scotch bonnets and habaneros are available at specialty grocery stores, international markets, and farmers markets. Many reputable online retailers carry fresh and dried versions of both, making them easy to source even outside of areas with a strong Caribbean or Latin American food scene. Bring the heat to snack time If the fiery flavor of habanero peppers gets you excited, you are going to love knowing that Jackson's leans into bold, real-food flavors across its entire lineup. Every bag is made with real food ingredients, avocado oil, and seasoning. Made with avocado oil always. The Habanero Nacho Sweet Potato Chips (currently only available in stores, not online) bring that same crave-worthy heat you love from spicy peppers, layered over real sweet potatoes kettle-cooked in avocado oil. Bold, savory, gluten-free, vegan, and free from the top 9 allergens. Even Bon Appétit named Jackson's sweet potato chips "the ultimate editor-approved treat" for good reason. Whether you are a scotch bonnet loyalist or a habanero devotee, the love of bold, real flavor is something we can all agree on. Feel good snacking starts with real ingredients and the kind of heat that makes you reach back into the bag every single time. Key takeaways Scotch bonnets and habaneros are closely related but distinct varieties with different flavor profiles Scotch bonnets are sweeter and fruitier; habaneros are smokier with citrus notes Both land between 100,000 and 350,000 Scoville units on average, making them two of the hottest peppers in the world Scotch bonnets are most used in Caribbean and Jamaican cuisine; habaneros dominate Mexican and Central American cooking They can be substituted for each other in most dishes, though flavor differences will be noticeable Both peppers are a source of vitamin C and capsaicin Curious about more spicy pepper comparisons? Read next: Spicy Showdown: Navigating the Heat of Habanero vs. Jalapeño
Everyday SuperHero
Overnight oats with chocolate and sweet potato chips on the side.

Sweet Potato Peanut Butter Chocolate Overnight Oats Recipe

Kick off your morning with a unique twist on breakfast — sweet potato peanut butter chocolate overnight oats. This recipe brings together creamy almond milk, rich cocoa, and a hint of sweet potato puree, all topped with a satisfying crunch from Jackson's Sea Salt Sweet Potato Chips. It’s a simple, make-ahead meal that feels like a treat, yet packs in wholesome ingredients to keep you fueled. Just mix, refrigerate, and dive into a bowl of deliciousness the next day. The Recipe Makes 1 serving Ingredients: 1/2 cup rolled oats 3/4 cup almond milk, or milk of choice 1 tbsp unsweetened cocoa powder 1 1/2 tbsp natural peanut butter 1 tbsp chia seeds 1 tbsp maple syrup 1/4 cup sweet potato puree Jackson's Sea Salt Sweet Potato Chips Lovo Almond Milk Chocolate Bar, for topping Directions: Step 1: In a medium bowl, mix all the ingredients together. Cover and refrigerate overnight. Step 2: Top with extra peanut butter and chocolate. Enjoy!
Recipe
Plate of nachos with a bag of Jackson's next to it.

Loaded Sweet Potato Nachos Recipe

Ready to take your nacho game to the next level? These loaded sweet potato nachos are a delicious twist on the classic snack, packed with bold flavors and a satisfying crunch. Instead of the usual tortilla chips, we’re using Jackson’s Sweet Potato Chips as the base, which adds a unique sweetness that pairs perfectly with all your favorite nacho toppings. Whether it’s game day or just a craving for something tasty, these nachos are sure to hit the spot! The Recipe Ingredients: Jackson's Wavy Sweet Potato Chips (We used Wavy Cheddar & Sour Cream!) Your favorite nacho toppings: cooked and crumbled ground beef, black beans, red onion, tomatoes, radishes, guacamole, cilantro, pico de gallo Directions: Step 1: Preheat your oven to 350°F. Step 2: Spread chips evenly on a large, oven-safe platter or baking sheet. Step 3: Sprinkle the ground beef (if using) over the chips, followed by tomatoes, red onion, black beans, and radishes. Step 4: Place the nachos in the preheated oven and bake for 8-10 minutes. Step 5: Remove the nachos from the oven and top them with guacamole, chopped cilantro and pico de gallo. Step 6: Serve immediately and enjoy your loaded sweet potato nachos!
Everyday SuperHero
Bowl of salad on a table

Chopped Salad Recipe

Ready to become a salad superhero? This chopped salad is your ticket to transforming a simple meal into a showstopper. With its vibrant mix of fresh ingredients and a surprise crunch from Jackson's Sweet Potato Chips, it’s anything but ordinary. Whether you're impressing guests or just treating yourself, this salad delivers big on flavor and fun. Dive in and enjoy a salad that truly stands out! The Recipe Ingredients: 2 heads romaine lettuce, chopped 1 cup cherry tomatoes, halved 1 cucumber, diced 1/4 cup red onion, finely diced 1 avocado, diced 4 slices bacon, cooked and crumbled 2 hard-boiled eggs, chopped 1/2 cup feta cheese, crumbled 1 cup Jackson's Sweet Potato Chips, crushed For the Dressing: 1/4 cup olive oil 2 tbsp red wine vinegar 1 tsp Dijon mustard 1 tsp honey 1 clove garlic, minced Salt and pepper to taste Directions: Step 1: In a large bowl, combine the chopped romaine lettuce, cherry tomatoes, cucumber, red onion, avocado, bacon, hard-boiled eggs, and feta cheese. Step 2: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper until well combined. Step 3: Pour the dressing over the salad and toss everything together until evenly coated. Step 4: Just before serving, top the salad with the slightly crushed Jackson's Sweet Potato Chips for a crunchy, flavorful crouton substitute. Step 5: Serve immediately and enjoy!
Recipe
Bowl of spaghetti and meatballs with Jackson's sweet potato chips surrounding the bowl.

Spaghetti and Meatballs Recipe

Spaghetti and meatballs?! Yes, please! But this isn't just any meatball recipe—it has a super ingredient that takes it to the next level: Jackson's Sweet Potato Chips! These chips add a satisfying crunch and a hint of sweetness that perfectly complement the savory flavors of the meatballs. Whether you’re cooking for family or hosting a dinner with friends, this twist on a traditional favorite will have everyone asking for seconds! The Recipe Ingredients: 1 large egg 3 tbsp finely chopped fresh basil 3 tbsp finely chopped fresh parsley 1 tsp dried oregano 3/4 tsp salt 1/4 tsp black pepper 2 cloves garlic, minced 1/4 cup water 1 1/2 lbs ground beef 3/4 cup Jackson's Sea Salt Sweet Potato Chips 1/2 cup freshly grated Parmesan cheese 1 lb spaghetti 32 oz jar Marinara sauce Directions: Step 1: Preheat the oven to 350ºF. Step 2: In a large bowl, whisk together the egg, basil, parsley, oregano, salt, pepper, garlic, and water. Add the ground beef, chips, and cheese. Mix until just combined. Step 3: Roll the mixture into golf-sized meatballs and place on an ungreased baking sheet. Bake for about 10 minutes, flip, and repeat on the opposite side until they are nicely browned and almost cooked through. Step 4: Bring the marinara sauce to a simmer in a large skillet. Place the meatballs in the marinara sauce. Cover with a lid and let simmer for around 10 minutes. Step 5: While the meatballs are cooking, bring a large pot of water to a boil. Add the spaghetti and cook until al dente. Step 6: Drain, then toss with the sauce and meatballs. Top with Parmesan cheese and enjoy!
Educational
French fries with text reading "Ultra-Processed Foods Uncovered"

Ultra-Processed Foods Uncovered: From Seed Oils to Synthetic Additives

Ever stand in the snack aisle, flip a bag over, and squint at an ingredient list that reads more like a chemistry exam than a food label? You're not alone. Between mystery additives, unfamiliar oils, and words you can't quite pronounce, it's easy to feel a little lost. That's exactly why we're uncovering the world of ultra-processed foods today, from seed oils to synthetic additives, so you can walk down the aisle feeling informed instead of overwhelmed. We believe knowledge is power, especially when it comes to what you're putting on your plate. So let's break it down together, one ingredient at a time. What exactly are ultra-processed foods? Ultra-processed foods go beyond simple cooking or freezing. According to the NOVA food classification system developed by researchers at the University of São Paulo, these are foods made mostly from industrial formulations rather than whole ingredients. In plain terms, these are products that have been reshaped, extracted, and reassembled so many times that they barely resemble anything you'd find growing in a garden. They often include additives like emulsifiers, artificial colors, and flavor enhancers that most of us couldn't spell, let alone explain. Common examples you might recognize Soft drinks and energy drinks Mass-produced packaged breads and buns Sweet or savory packaged snacks Ice cream and candy bars Instant soups and noodles Reconstituted meat products, like chicken nuggets Pre-prepared frozen dishes Why are these foods everywhere? It's not your imagination. Ultra-processed foods have quietly become a huge part of many people's diets, especially here in the United States. Research suggests a significant share of daily calorie intake now comes from these products. So why is that? A few reasons tend to come up again and again: Convenience: Life is busy, and cooking from scratch every night isn't always realistic. Affordability: Many ultra-processed foods cost less than fresh alternatives. Shelf-stability: These foods can sit in a pantry for months without spoiling. Palatability: Let's be honest, they're often engineered to be incredibly craveable. Let's talk about seed oils One ingredient that comes up constantly in this conversation is seed oil. This includes oils like soybean, corn, canola, rapeseed, and sunflower oil, which are typically extracted using high heat and chemical solvents. They're inexpensive to produce and shelf-stable, which is part of why they show up in so many packaged foods. The concern many people raise centers on the fatty acid balance in these oils. Seed oils tend to be high in omega-6 fatty acids, and research suggests that when omega-6 intake is heavily skewed relative to omega-3, it may promote inflammation in the body. On top of that, oils high in polyunsaturated fat are more prone to oxidation during high-heat cooking, which is worth understanding if you're trying to make more informed choices in the kitchen. If you want to go deeper on this topic, our guide to identifying and avoiding seed oils walks through exactly where these oils tend to hide on ingredient labels. What the research says about health effects Here's the part that tends to get people's attention. Multiple studies have looked at the relationship between ultra-processed food consumption and long-term health outcomes. A study published in The BMJ found that for every 10% increase in ultra-processed food consumption, there was a corresponding increase in certain cancer risk. Another study in the same journal linked higher consumption of ultra-processed foods to a greater risk of premature death from all causes. Some fat sources found in whole foods work differently in the body. For example, monounsaturated fats contain fat-soluble vitamins, and some research even suggests monounsaturated fats may support gut barrier integrity. This is one reason many people are paying closer attention to the type of fat in their food, not just the calorie count. How to spot and sidestep the ultra-processed trap You don't need a nutrition degree to shop smarter. A few small habits can go a long way: Lean into whole foods: Fruits, vegetables, whole grains, and lean proteins are a great foundation. Get familiar with the NOVA system: It's a helpful way to understand how processed something really is. Read the ingredient label: Look for names you actually recognize. Notice the ingredient count: A longer list often signals more industrial processing. Cook at home more often: It puts you back in the driver's seat of what goes into your meals. The bigger picture beyond your plate It's not just about individual health. The environmental footprint of ultra-processed foods is real too, from energy-intensive manufacturing to excess packaging waste. And on a cultural level, the rise of these foods has shifted how many communities cook and eat, moving away from traditional, ingredient-forward meals. Finding balance without the pressure to be perfect Here's the encouraging part: you don't have to overhaul your entire pantry overnight. Moderation and awareness go a long way. The goal isn't perfection, it's progress, one label read and one ingredient swap at a time. Every time you choose an ingredient you recognize over one you can't pronounce, you're making a small, meaningful choice. That's the heart of feeling good about how you eat and snack, and it's something worth celebrating. Bringing it back to you Ultra-processed foods, from seed oils to synthetic additives, are woven into modern life in ways that can feel hard to escape. But understanding what's in your food, and why it's there, gives you real power to make choices that feel right for you and your family. Keep reading labels, keep asking questions, and keep celebrating the small wins. The more you know, the more confidently you can snack, cook, and live well. Read next: Your Guide to Identifying and Avoiding Seed Oils in Everyday Foods
Recipe
Corn salad in a bowl with Jackson's Sweet Potato Chips on the side

Corn Salad Recipe

Perfect for summer gatherings or a simple weeknight dinner, this corn salad is a fresh and flavorful addition to any meal! You can eat it on its own, or dip Jackson's Wavy Sea Salt Sweet Potato Chips into it to create a super combination. Whether you're hosting a BBQ or just craving a simple snack, this corn salad has got you covered! The Recipe Ingredients: 2 cups charred corn kernels (about 4 ears of corn) 1/4 cup mayonnaise Juice of half a lemon 2 tbsp olive oil 1 clove garlic, minced 1/4 cup pine nuts, toasted 1/2 tsp black pepper 1 cup mini cucumbers, sliced Fresh basil, chopped Fresh chives, chopped 1/4 cup grated Parmesan cheese Directions: Step 1: Prepare the charred corn by grilling the corn on the cob until it’s nicely charred. Once cool enough to handle, cut the kernels off the cobs and set aside. Step 2: In a large bowl, combine the mayonnaise, lemon juice, olive oil, minced garlic, and black pepper. Mix well to create the dressing. Step 3: Add the charred corn, sliced mini cucumbers, toasted pine nuts, chopped basil, and chopped chives to the bowl with the dressing. Toss everything together until well coated. Step 4: Gently fold in the grated Parmesan cheese. Step 5: Chill the salad in the refrigerator for at least 30 minutes to let the flavors blend together. Step 6: Serve the corn salad cold with Jackson's wavy chips and garnish with extra chives or basil if desired. Enjoy!
Recipe
Oven-Baked Fried Pickles Recipe

Oven-Baked Fried Pickles Recipe

If you're looking for a super snack, these oven-baked fried pickles using Jackson's Sweet Potato Chips are a game-changer. The crispy coating made from Jackson's chips adds a burst of flavor that pairs perfectly with the tangy pickles. Whether you're hosting a gathering or just craving something different, these baked pickles are sure to be a hit! The Recipe Ingredients: 5 oz bag Jackson's Sea Salt Sweet Potato Chips, crushed 1 cup dill pickle slices 1/2 cup all-purpose flour 2 large eggs 1/4 cup milk 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp paprika Salt and pepper to taste Chosen Foods Avocado Oil Spray Directions: Step 1: Preheat your oven to 425°F. Line a baking sheet with parchment paper and lightly coat it with cooking spray. Step 2: Crush Jackson's chips into fine crumbs using a food processor or by placing them in a ziplock bag and crushing them with a rolling pin. Step 3: In a shallow bowl, combine the crushed sweet potato chips with garlic powder, onion powder, paprika, black pepper, and salt. Mix well. Step 4: Place the all-purpose flour in another shallow bowl. In a third shallow bowl, whisk together the eggs and milk until well combined. Step 5: Pat the pickle slices dry with paper towels to remove excess moisture. Step 6: Dredge each pickle slice in the flour, shaking off any excess. Dip the floured pickle slice into the egg mixture, allowing any excess to drip off. Coat the pickle slice in the crushed sweet potato chips, pressing gently to ensure the chips adhere well. Repeat with all pickle slices. Step 7: Place the coated pickle slices on the prepared baking sheet in a single layer. Lightly spray the tops of the pickles with cooking spray to help them crisp up. Step 8: Bake in the preheated oven for 15-20 minutes, or until the pickles are golden brown and crispy, flipping them halfway through baking. Step 9: Serve the oven-baked fried pickles hot with your favorite dipping sauce! We paired it with our homemade ranch - you can find the recipe here! Enjoy!
Recipe
Sour Cream & Onion Dip Recipe

Sour Cream & Onion Dip Recipe

Need a dip for your next party or snack session? Look no further! Our classic sour cream and onion dip recipe is the perfect match for Jackson's Wavy Sea Salt Sweet Potato Chips. The creamy, tangy goodness of the dip complements the crispy, salty chips, creating an irresistible combination. Whether you're entertaining guests or just treating yourself, this pairing is sure to be a hit. Dive into the recipe below and get ready to snack super! The Recipe Ingredients: 8 oz tub of sour cream 1/2 large white onion, evenly sliced Snipped chives, for garnish Salt Jackson's Wavy Sea Salt Sweet Potato Chips, for serving Directions: Step 1: Preheat your oven to 400ºF. Step 2: Arrange onion slices on a baking sheet. Season with salt and drizzle with olive oil. Toss to coat evenly. Roast for 25 to 30 minutes until tender and lightly browned. Step 3: In a food processor, blend sour cream and roasted onions until smooth. Transfer to a serving dish and chill for 15 minutes. Garnish with chives and a drizzle of your favorite oil. Step 4: Serve with Jackson's wavy chips and enjoy!
Recipe
Charcuterie board placed on table

How to Make the Perfect Charcuterie Board

Have you ever hesitated to make a charcuterie board because it seemed too complex? Fear not—creating a stunning charcuterie board is easier than you think! In this guide, you'll find all the tips and tricks you need to assemble a simple yet impressive charcuterie board that will delight your guests. We'll even show you how to incorporate Jackson's chips to add a unique and flavorful twist. Let's dive into the art of crafting a super spread that will make any occasion special! The Recipe Ingredients: Cured meat Cheese Crackers and chips Nuts and chocolate Jam and condiments Fruit Don't worry, you don't need to be a food stylist to make this beautiful spread—anyone can do it! Here are some tips and tricks to help you get started: Step 1: Select a large wooden or marble board as the base for your charcuterie spread. Step 2: Place a variety of cheeses on the board. For this board, we used a large wedge of brie, a block of cheddar, and toscano cheese with black pepper. Step 3: Place small bowls of pickles, chocolate-covered fruit, and red pepper jelly strategically around the board. Step 4: Arrange slices of cured meats like prosciutto and salami around the cheese and bowls. Fold or roll the slices for a more elegant presentation. Step 5: Add fruit to your board for pops of color and freshness. Step 6: Scatter a variety of crackers and bread slices near the cheese. Step 7: Incorporate sweet elements like dates and chocolate covered chips. We used Jackson's Wavy Sea Salt Sweet Potato Chips and Jackson's Classic Kettle Chips. Step 8: Fill any remaining spaces with more crackers, nuts, or fruit slices. Your charcuterie board is now ready to impress. Enjoy!