Unboxed: 5 chips made with healthier oils
The coolest snacks on the block are cooked in better-for-you oils like avocado, coconut and more.
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Rice bran oil adds a mildly toasty flavor and polyunsaturated fats to a classic thick-cut chip. Boulder Canyon says rice bran oil is extracted from the hard, outer brown layer of rice.
Just three ingredients—potatoes, avocado oil and sea salt—make up this tasty, addictive snack.
Very crunchy, deep purple chips made with USDA Organic purple sweet potatoes, coconut oil, coconut sugar and salt.
Nourishing almond oil is the featured ingredient in these heavily spiced, satisfying chips.
No they're not really chips. But these crispy pork rinds feature sunflower oil and a dusting of sweet-salty (and fruity!) spices.
No they're not really chips. But these crispy pork rinds feature sunflower oil and a dusting of sweet-salty (and fruity!) spices.
Canola, corn and soy oil—get out of here. In a bid to allow consumers to indulge in the quintessential salty junk food, chip manufacturers have officially embraced good-fat oils.
From avocado oil, which boasts ample monounsaturated fats, to MCT-packed coconut oil, chips today are less about the flavoring and more about the frying medium.
This specific snack category funnels directly into the fast-growing trend of what food industry folks call permissible indulgence, a concept that infuses decadent or junk food-like snacks and desserts with redeeming health qualities. Chocolate with adaptogenic herbs, sugar-coated roasted chickpeas and fiber-containing pretzels are all examples of permissible indulgences.
Do healthier frying oils put the innocence back in eating chips? Perhaps. But as everyone knows, it's tough to eat just one.
Click through the slideshow to view some recently sampled faves.
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