Boulder Canyon Avocado Oil Potato Chips, Sea Salt, 6 oz, Pack of 12

Boulder Canyon Avocado Oil Potato Chips, Sea Salt — 6 oz, Pack of 12

Most potato chips are fried in seed oils — soybean, sunflower, canola — which are predominantly polyunsaturated fats. Polyunsaturated fatty acids have multiple double bonds in their carbon chain, making them highly susceptible to oxidation at frying temperatures: they degrade into aldehydes, 4-hydroxynonenal (4-HNE), and acrolein — compounds associated with oxidative stress. Avocado oil is different. It's approximately 70% oleic acid (monounsaturated) — with only a single double bond, oleic acid is dramatically more stable at high heat. Avocado oil's smoke point is approximately 520°F (271°C), the highest of any cooking oil used for chips. That oxidative stability means Boulder Canyon chips form far fewer harmful oxidation byproducts during frying than seed oil chips. The oleic acid base also carries a naturally clean, slightly rich flavor that works beautifully with sea salt and fresh potato without requiring artificial flavoring. Case of 12 × 6 oz bags.

Why Avocado Oil Matters

• ~70% Oleic Acid (Monounsaturated): Single double bond — dramatically more oxidation-resistant than the polyunsaturated fatty acids dominant in soybean, sunflower, and canola oils
• ~520°F Smoke Point: The highest of any cooking oil used for chips — stays stable at frying temperatures where seed oils begin to degrade
• No Harmful Oxidation Byproducts: Avocado oil's stability at heat means fewer aldehydes and oxidized lipids than chips fried in PUFA-heavy seed oils
• Clean, Rich Flavor: Oleic acid's natural flavor profile adds a buttery richness that complements potato and sea salt without artificial flavoring
• Gluten-Free: No artificial flavors, colors, or preservatives
• Case of 12 × 6 oz: Ideal for pantry stocking, offices, parties, or school lunches

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