Chili Onion Crunch (Trader Joe’s Copycat)
Now everyone can get a taste of the viral Trader Joe’s Chili Onion Crunch with this easy-to-make copycat recipe that takes just 5 minutes to make! Its oily crunch brings bold heat, mouthwatering garlicky flavor, and crispy bits to your favorite savory snacks and dishes!
You’ll Want To Put This Chili Onion Crunch On Everything!
For me, the nearest Trader Joe’s is hours away, so their viral items such as this Chili Onion Crunch aren’t always at my fingertips! And since I enjoy this spicy oily goodness on… just about everything, I knew a copycat recipe was overdue!
From breakfast to dinner and all the savory snacks in between, you’ll be drizzling this Crunchy Chili Onion on everything! With a base of light olive oil, the flavor then builds with dried onion, dried garlic, paprika, red pepper flakes, and two specialty ingredients that can be found locally.
And in 5 minutes or less, you’ll have the homemade version of a Trader Joe’s fan favorite that the internet can’t get enough of!
Rebecca’s Recipe Review
Taste: Spicy, onion and garlic-heavy flavored condiment to add a bit of heat to your favorite savory dishes.
Texture: Oily with minced crunchy bits.
Ease: 2/10
Pros: Easy to make recipe at home if you don’t live near a Trader Joe’s.
Cons: Can be challenging to find the chilies, but look for them near the herbs in the produce department or check out specialty food markets.
Would I Make This Again? If I can’t make it to Trader Joe’s to stock up then this is a great little substitute!
Homemade Chili Onion Crunch Ingredients
- Dried Arbol Chiles
- Dried Minced Onion
- Dried Minced Garlic
- Crushed Red Pepper Flakes
- Sweet Paprika
- Fine Sea Salt
- Ancho Chile Powder
- Light Olive Oil
There is a bit of flexibility in this recipe! To start, you can swap light oil for avocado oil if you’d prefer a more neutral finish to the chili onion crunch. You can also replace the crushed red pepper flakes with more processed arbol flakes if you want a simple Chile flavor.
Lastly, to make a smoky version of Chile onion crunch, simply swap out sweet paprika for smoked paprika. Or use a combination of both paprikas!
How To Make Chili Onion Crunch
- Add the dried arbol chiles to a food processor and pulse until they become coarse flakes.
- Heat a small skillet over low heat until warm, then add dried minced onion and dried minced garlic to the warm skillet. Toast the onion and garlic while stirring constantly until they turn a shade darker, while yielding a nutty aroma.
- Stir the arbol flakes and crushed red pepper flakes into the skillet with the toasted onion and garlic. Cook while stirring constantly until the peppers smell fragrant, then remove the skillet from the heat.
- Stir in sweet paprika, fine sea salt, and ancho Chile powder until the seasoning looks thoroughly combined.
- Spoon the toasted mixture into a jar and then pour in the light olive oil. Stir the chili onion crunch together until the solids are coated and the oil begins to turn orangish-red.
- Rest the chili onion crunch mixture at room temperature until it has cooled completely. Then transfer it to the fridge.
Rebecca’s Chili Onion Crunch Recipe Tips
- The dried onion and dried minced garlic can go from toasted to burnt quicky! Therefore, be sure to keep the skillet on low heat to prevent burning.
- It’s important to stir constantly while toasting as well as moving everything out of the pan as soon as it smells fragrant. This is because the pan’s residual heat will continue to cook the chili onion crunch, causing it to burn.
- The flavors in this chili onion crunch do tighten up once it’s been chilled, so it’s best to taste test it before adding more salt.
- Store the homemade chili onion crunch in a tightly sealed jar in the fridge. It’s best enjoyed within 3 to 4 weeks; however, discard it if it smells rancid or tastes bitter in any way. Be sure to stir the chili onion crunch mixture before every use since the solids settle to the bottom of the jar as it sits.
What To Serve With Trader Joe’s Chili Onion Crunch
Chili Onion Crunch can be enjoyed in countless ways. Don’t be afraid to dab it on whatever it is you’re enjoying to see if it’s a hit combination!
- Cook your morning eggs with a scoop of this crunchy chili onion! You can also drizzle it over the eggs once cooked. Try it over scrambled, over-easy, or fried eggs for breakfast or over hard-boiled eggs as a snack.
- Enjoy chili onion crunch over avocado toast.
- Mix the crunchy chili onion with cream cheese to serve as a dip with crackers or over hummus to enjoy with carrots.
- Serve it with your favorite childhood favorites, such as macaroni and cheese, grilled cheese, or pizza!
- Overcooked vegetables such as broccoli, green beans, or even potatoes.
- Paired with Asian food such as fried rice, chow mein, or orange chicken.
- This chili onion crunch also makes its rounds with viral recipes on TikTok, such as a cucumber salad and Viral Dumpling Bake
More Yummy Condiment Recipes
- Burger Sauce – Made with mayo, ketchup, mustard, relish, and spices!
- Homemade Tartar Sauce – Great with crab cakes, fish and chips, or on a tasty fish burger!
- Enchilada Sauce – A rich, savory, Mexican red sauce that’s ready in just 25 minutes!
- Homemade Chick-fil-A Sauce – Everyone’s favorite fast food dipping sauce!
- Fish Taco Sauce – The ultimate creamy topping for delicious Fish Tacos!
Did You Make This Recipe?
If you’ve tried this recipe, please let leave a review in the comments below. I love hearing from you! Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos, or join our Sugar & Soul Show-offs Community and share them there.
Trader Joe’s Chili Onion Crunch
Ingredients
- 12-15 dried arbol chiles stemmed
- ¼ cup dried minced onion
- 2 tablespoons dried minced garlic
- 2 tablespoons crushed red pepper flakes
- 2 teaspoons sweet paprika
- 1 teaspoon fine sea salt
- ½ teaspoon ancho chile powder
- ½ cup light olive oil or avocado oil
Instructions
- Process the 12-15 dried arbol chiles in a small food processor until you get coarse flakes, not powder.
- Heat a small skillet over low heat until it feels warm, then add the ¼ cup dried minced onion and 2 tablespoons dried minced garlic. Toast while stirring constantly until the pieces look a shade darker and smell nutty, just a few minutes.
- Add the arbol flakes and 2 tablespoons crushed red pepper flakes to the skillet with the onion and garlic. Toast, stirring constantly, just until the peppers smell fragrant, then take the skillet off the heat because the pan’s residual heat will keep cooking them.
- Stir in the 2 teaspoons sweet paprika, 1 teaspoon fine sea salt, and ½ teaspoon ancho chile powder until the seasoning looks evenly mixed through.
- Spoon the toasted mixture into a jar, then pour the ½ cup light olive oil on top and stir until the solids are coated and the oil begins to turn orangish-red.
- Rest at room temp to cool completely, then cover and refrigerate so the flavors infuse.
Notes
- Store covered in the refrigerator. Stir before every use since the crunchy solids settle as it sits.
- Use within 3 to 4 weeks for the best flavor, and discard it if it smells rancid or tastes off in any way.
Did You Make This Recipe?
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