Seed oils (like canola, soybean, sunflower, or corn oil) are often highly processed with chemical solvents, extreme heat, and deodorizers, leading to oxidation and high omega-6 fatty acids that can promote inflammation when overconsumed in modern diets. They're unstable for high-heat cooking/baking, creating harmful compounds.
Xaca Cantina skips them entirely—
we bake our gluten-free chips exclusively in premium, non-GMO avocado oil
. It's naturally stable, rich in heart-healthy monounsaturated fats (like oleic acid), seed-oil free, and delivers that perfect golden crunch without inflammatory risks or artificial processing. Healthier snacking, Oaxacan style!