Copycat Trader Joe’s Chili Onion Crunch

published Sep 2, 2023
Garlicky Onion Crunch Recipe

It's garlicky, oniony, and so crunchy.

Makes1 1/2cups

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Close-up of Garlicky onion crush
Credit: Photo: Haemi Lee; Food Styling: Pearl Jones; Prop Styling: Gözde Eker

As one of many Trader Joe’s superfans, I was particularly excited when I found out about their version of chili crisp, called Crunchy Chili Onion. It’s not spicy compared to common chili crisps, such as Fly By Jing’s, but it is textured and filled with lots of crispy bits. It is garlicky, oniony, and crunchy, as the name suggests, and for that, it earned a spot in my ever-growing chili crisp collection.

I wanted to create a copycat version inspired by its wildly crunchy, not-so-spicy flavor notes. There are no gochugaru or Sichuan chili flakes here, because this chili crisp is not meant to be spicy. Red pepper flakes alone bring a welcoming level of heat, and Aleppo pepper brings a nice color and depth to this chili crisp.

Garlicky Onion Crunch Recipe

It's garlicky, oniony, and so crunchy.

Makes 1 1/2cups

Nutritional Info

Ingredients

  • 1 cup

    olive oil

  • 1/2 cup

    dehydrated minced onion

  • 1/4 cup

    minced garlic

  • 2 to 3 tablespoons

    red pepper flakes

  • 2 tablespoons

    Aleppo pepper flakes

  • 1 tablespoon

    soy sauce

  • 1 tablespoon

    smoked paprika

  • 1 tablespoon

    kosher salt

Instructions

  1. In a deep skillet or saucepan over low heat, add the olive oil, dehydrated minced onion, and minced garlic. Heat for 6 to 8 minutes, or until the onion and garlic get toasty and brown.

  2. Add the red pepper flakes and Aleppo pepper flakes and cook for about 1 minute, stirring constantly.

  3. Transfer the mixture to a heatproof bowl. Add the soy sauce, paprika, and salt and stir to combine. Let it cool for 5 to 10 minutes before transferring it to an airtight container and store for up to 3 months.

Recipe Notes

From Chili Crisp: 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings by James Park, © 2023. Published by Chronicle Books. Photographs © Heami Lee.