Trader Joe’s Crispy Crunchy Mango Chips are the answer to the unasked question of “What would happen if you just kept on dehydrating mango?” The result? These dehydrated, crispy (and, yes, crunchy) mango chips bring you all of that sweet mango flavor, without getting your fingers sticky.
Crispy Crunchy Mango Chips are just the latest addition to Trader Joe’s “Crispy Crunchy” fruit snack line. Previously we looked at TJ’s Crispy Crunch Jackfruit Chips and ruminated in an abstract way if it was possible to cook jackfruit bonda with them. While the jackfruit chips didn’t blow me away, the second I saw this new mango variety I knew I had to pick them up. Long time readers of this blog know that I have a certain, pathological addiction to that sweet, heavenly expression of nature’s golden teet also known as MANGO. I will lie for mango. I will steal for mango. If you get in between me and that luscious fruit, I’ll even kill for mango. These may be simple tenets to live by but they’ve served me well or, at least, ended up getting me a ton of mango.
I’ve held off on reviewing any mango based products for a while now (more than a year?!) because once those floodgates open, they’re hard to close again. In this case I relented, simply because dehydrated mango chips weren’t something I’ve ever seen before.
Trader Joe’s Crispy Crunchy Mango Chips take whole slices of thick, succulent, juicy mango and dehydrates them down into little, withered, french fry-sized sticks. Surprisingly, this is actually much better than it sounds. The resulting chips end up being light and very crispy, with plenty of satisfying snap and crunch. These wouldn’t be great qualities in and of themselves, if it wasn’t for the intense mango flavor that is packed in each chip. Through the dehydrating process, TJ’s managed to retain and concentrate much of that sweet mango flavor. Snap into one and you’ll be shocked at how flavorful each bite is. They’re not as sweet as the actual mango itself, but they bear far more resemblance to it than you would expect – certainly much more than your average apple chip or banana chip bears to their progenitor fruits.
The fact that there is some slight reduction is sweetness is actually a good thing. A ripe mango can be so sweet that eating even one is overpowering. By moderating the sweetness, these chips become much more snackable. In fact, they approach the perfect index of snackability – packed full of flavor, sweet, crunchy, easy to eat, and portable. It’s easy to munch on just one of these chips at a time, nibbling one down and enjoying the experiencing before going back to the back for the next one – a much more enjoyable experience than jamming handful after handful of Lays potato chips into your mouth.
I’ve never regarded dehydrated fruit chips as a particularly high-level snack . I’ve always felt they’re only really sold to people seeking a moderately healthier form of junk food. Since that defeats the purpose of junk food, and dehydrated fruit is often expensive, I’ve never really sought them out. These mango chips have turned me all around on the issue. These aren’t just another half-hearted substitute for genuinely tasty chips, they’re a superior snack food in their own right – more savory, more healthy, and more enjoyable than any bag of lays you’ll ever find.
Would I Recommend It: Yes, these are a superior snacking experience.
Would I Buy Them Again: I’d pick these up over a can of Pringles any day.
Final Synopsis: Tasty, simple, dehydrated snack food with loads of mango flavor.
I’d long suspectd that Trader Joe’s had lost their marbles, but I didn’t realize they’d actually gone insane. How can I tell? Because Trader Joe’s Pumpkin Spiced Pumpkin Seeds is the sort of mad creation that only the incomprehensible visions of true insanity can show. We know that TJ’s is willing to put pumpkin in every last thing they can get their hands on, but putting extra pumpkin in pumpkin itself? That’s as far down the rabbit hole as you can go. There’s so much pumpkin here that it’s liable to collapse into some sort of pumpkin-induced singularity – sucking the entire world into one infinitely dense, rapidly rotating pumpkin. Adding pumpkin spices to pumpkin seeds is the food equivalent of clutching your head while rocking back and forth and whispering “pumpkin-pumpkin-pumpkin-pumpkin” to yourself ceaselessly in the corner of a dark room.
That said, these things are actually pretty good.
Roasted pumpkin seeds are, like peanut brittle, one of those snacks that are only ever trotted out because they’re in season. I’m sure there are people out there who might eat more than a handful of roasted pumpkin seeds out of curiosity/politeness, but I’ve never met them. Generally, roasted pumpkin seeds are served up with some sort of savory spice on them – paprika, cumin, oregano, etc. Less often you’ll find them mixed with cinnamon and sugar, or some other sweet version. Trader Joe’s one ups all these recipes with their excellent preparation.
For starters, they skip the whole pumpkin seed and go right for the meat of the thing – in this case the pepita, or hulled pumpkin seed. This means you aren’t dealing with any of the semi-edible, obstinate pumpkin seed shells, just the crunchy, nutty seed itself.
The second brilliant step, is that TJ’s treats the pepitas like you would a honey-roasted peanut. They aren’t screwing around here with the seasoning – each little seedling is blasted front-to-back and top-to-bottom with an even dusting of sugar and spice. This gives them a sweet, satisfying, roughness that balances fully against mealier, dry nuttiness of the pumpkin seed itself. Of course, it’s not just any spices we’re talking about here – Trader Joe’s Pumpkin Spiced Pumpkin Seeds are coated with a mixture of ginger, cinnamon, nutmeg, allspice and, of course, plenty of sugar. While the sugar content will make you think of honey roasted peanuts, the other spices do a good job of approximating the flavorful complexity of a traditional pumpkin pie.
The result is something you won’t find anywhere else on the market. There’s been a huge uptick in exotically spiced nuts in recent years – from chili-spiced peanuts to honey-mustard almonds – but pumpkin pie spiced nuts haven’t been done yet. The result is an addicting and enjoyable snack – albeit one that might perform better on a different nut. The pumpkin seeds, although well prepared, are still waffer-y and dry, with a tendency to “pulp up” in your mouth in a way that real nuts don’t.
While I’d certainly be happy if someone wanted to come out with a pumpkin pie spiced peanut, I won’t turn up my nose at these pumpkin seeds. ‘Tis the harvest season, after all – if there’s ever a time for pumpkin seed it’s now. Setting out a bowl of these at your next autumnal gathering will fit the bill just right.
Would I Recommend Them: Sure, they’re tasty and snackable.
Would I Buy Them Again: Yeah, I’d substitute these for honey-roasted peanuts.
Final Synopsis: Sweet, roasted pumpkin seeds done right.
Pumpkin seed brittle – well, why not Trader Joe’s? Are they crazy? Well, yes, it certainly might be well warranted to accuse a man of madness on any old ordinary day if he shows up with the idea of making peanut brittle, but replacing the peanuts with pumpkin seeds. That might well warrant alarm. But these aren’t ordinary days. The twisted, orange doors of the Pumpkin Gate have been thrown open and from now until November we are at the mercy of the pumpkin-drunk gourd lords of Trader Joe’s. If that is the way the wind is blowing let it not be said that I don’t also blow that way.
It’s hard to know which way to turn when you goal is to document the unrestrained pumpkin revelry at Trader Joe’s, but Pumpkin Seed Brittle strikes me as particularly bold/insane. Brittle is, by itself, one of those divisive, old-timey candies, like black licorice or Peeps, that you have either eaten with fondness from your childhood, or detest the very thought of. It is, generously, a seasonal treat – not dissimilar to nog, or fruit cake – created, offered and eaten more out of thought to tradition than any real physical desire. Brittles, in particular, tend to last – the snack that is left over from after the party ends.
That’s not entirely the brittle’s fault. It is, by its nature, not a very social snack. A veggie or ranch dip, for example, is designed to be grazed upon easily by any number of party-goers Brittle, on the other hand, doesn’t break easily, makes your fingers tacky, and cements your molars together in a way that that is more scary than fun.
While peanut brittle does have a history of being made with different tupes of nuts/seeds (such as pistachos, or sesame seeds) pumpkin seeds in a recent innovation and, understandably, one that Trader Joe’s was eager to jump in on.
The first thing you’ll notice is the very nice box the pumpkin brittle comes in – pleasant colors and big, warm art make it perfectly suited to gifting.Inside the box, things are just as you’d expect them to be. The pumpkin seed brittle looks the same as peanut brittle – same dark brown color, same jagged panes of shattered brittle stacked up in uneven piles. The only real difference is that instead of standing out, like peanuts, the pumpkin seeds blend into the same mellow brown color of the brittle.
When it comes to flavor, the difference is similarly subtle. The pumpkin brittle is made from the same key ingredients that all brittles are made from – sugar, water, and butter. Be it peanut or pumpkin, the candy tastes the same – like sweet, carmalized sugar. The actual pumpkin seeds, when you come to them, are mild and crunchy, but don’t make much of an impact on the dish. In fact, while peanuts are a fairly notable part of peanut brittle – large, smooth and bland counterparts to the sticky, sweet brittle. The smaller, flatter pumpkin seeds don’t contribute nearly as much. You’ll notice a pumpkin seed when you bite into one, but don’t expect that strong taste of roast pumpkin seeds. The reason for this is that the recipe uses pumpkin seeds that have already been shelled. This makes for crispier, tastier eating – but remove much of what is uniqe about the pumpkin seed taste. These small seeds (and seed fragments) don’t provide much taste, even a bland one – they’re just a bit of crunch, and then gone.
To counter this, TJ’s dusts their brittle with “traditional pupkin pie spices”. In this case, that means cinnamon, nutmeg, cardamom and some others. This is by far the strongest part of the brittle, giving each piece a very nice, sweetly spicy flavor. Pumpkin it may not taste like, but pumpkin pie it certainly does.
If you’re jonesing for that autumn brittle, you might consider picking this up for the novelty of it. More generally, however, we can consider this as something like Trader Joe’s Truffle Salt, a food better suited to holiday gift giving than actually imbibing.
Would I Recommend It: Sure, especially if you’re looking for a new kind of brittle to give people.
Would I Buy It Again: Yes, but not until next year.
Final Synopsis: Like peanut brittle, but with some pumpkin pie spices on it.
Back when I reviewed Trader Joe’s South African Smoke Seasoning I was delighted to discover it was one of Trader Joe’s hidden gems. Easy to overlook on shelves full of peppercorn grinders and rock salt, this South African style seasoning is imbued with a whole different dimension of flavor – the savory, rich taste of smoked meat.
When used on hamburger, steak, chicken, or anything you might like to barbecue, it’s a killer seasoning that brings to the fore the richer, meatier flavors hidden in any meat – a little magic touch of South African umami.
Of course Trader Joe’s would be Trader Joe’s if they could just leave it there. Which has lead, apparenlty, to Trader Joe’s throwing this seasoning designed for meat onto potato chips with the new Trader Joe’s Potato Chips with South African Style Seasoning.
It’s an innovation that could go either way. On the one hand, we live in an age of out-of-control potato chip creativity. Bold, daring and, some might say, insane flavors of potato chips are not just possible to find, but aggressively marketed from supermarket shelves. 10 years ago about the most “out there” chip you could find was jalapeno. Nowadays you can dabble in the sorts of epicurean excess that would have made Nero take note. Chicken & waffle flavored potato chips, mac & cheese, wasabi ginger, balsamic vinegar & rosemary, – even cappuccino, by god, cappuccino! It’s an age of snack madness, and one that Trader Joe’s is clearly unafraid to get in on. Already they’ve weighed in on with their non-standarad Beurre Meuniere Popcorn. Throwing a meat seasoning onto potato chips is almost tame by comparison.
So we can’t doubt the boldness of Trader Joe’s resolve or vision – the question is, does this seasoning actually go well on potato chips. The answer, sadly, is no.
The same qualities that make the South African Smoke Seasoning so savory on meat work against it here – it’s simply too salty and strong tasting for the simple potato chips. Divorced of a meat base, the seasoning has nothing to work off of. The result is sort of like throwing a handful of the seasoning directly into your mouth. It’s not that the taste of the seasoning is bad, it’s simply overpowering. When used on a grilled steak or hamburger, the smoke seasoning simply blends in to the complex profile of the flavors at hand. Here, on its own, it has the very strong taste of bratwurst, or as one taste tester put it, “burnt hot dog”.
How much you’re going to like these chips, then, depends on how much you like that heavy, bratwurst taste, without getting the juicy bratwurst bite. This wouldn’t be as much of a dealer breaker if it wasn’t for the strength of the taste. Trader Joe’s isn’t mincing around here – each chip is blasted with a full on shot of seasoning that is close to overwhelming. These chips are best not eaten by the handful, but slowly, one by one, or not at all.
For me the intensity of the flavor simply didn’t work together very well. Between the serious saltiness, and the heavy seasoning these chips tended to overshadow whatever I was eating them with. When your potato chips taste more like hot dogs than the hot dogs themselves, it’s generally not a good thing.
The chips may not work very well as chips because of the seasoning, but what if they were the seasoning. That barely coherent thought is what lead me to cook up the recipe below – country fried steak, with crushed potato chips instead of breading.
Trader Joe’s South African Style Seasoning Potato Chip-Fried Steak
- 2 steaks, about 1/2″ thick
- 1 cup flour (any sort, I don’t care)
- 1 cup pulverized Trader Joe’s African Style Seasoning Potato Chips
- 2 or 3 eggs, beaten
- About a 1/4 cup vegetable oil
- Maybe a delicious gravy?
- Pulverize the hell out of your chips. You can do this with a food processor, or by putting them in a baggy and smashing the hell out of them. (This is the most fun part of the recipe.)
- Spread the flour around in one dish, and the potato chip dust in another dish.
- Have the eggs ready in another dish or shallow bowl.
- Dredge the meat on both sides in the flour. (This is the third most fun part of the recipe)
- Dredge the meat in the potato chips dust, followed by the egg, and finally in the potato chips again. (This is the second most fun part of the recipe.)
- Repeat these steps with all the meat.
- Place enough of the vegetable oil to cover the bottom of a skillet and set over medium-high heat. Once the oil begins to shimmer, carefully add the meat.
- Cook each piece on both sides until golden brown, about 4 minutes per side.
- Serve the steaks (with some of the delicious gravy?)
Notes: This recipe delivers a crunchier steak than you might otherwise get, and the African Smoke Seasoning lends it’s helping hand, giving it a robust, BBQ sort of taste.
Turning chips into the seasoning instead of just adding the seasoning directly might be considered taking the long way around, and that’s a fair criticism, but dammit we live in the world of the Mini Waffle Stick Maker and Segway. If something’s worth doing, it’s worth doing in an unnecessarily, silly way.
A delicious gravy is bound to help these steaks out, but that’s beyond the purview of this post.
Would I Recommend It: Not unless you usually feel your brautwurts aren’t brautwursty enough.
Would I Buy Them Again: I don’t think so.
Final Synopsis: Trader Joe’s excellent south african style seasoning should stick with meat instead of potatoes.