Trader Joe’s Salsa Verde Chip Revival: Delicious Recipes & DIY Fun

Remember the collective gasp when Trader Joe’s discontinued their Salsa Verde chips? The tangy, slightly spicy, utterly addictive crunch was a staple for so many. While we still mourn their loss from the shelves, it doesn’t mean we can’t recapture that magic! This article is dedicated to all the Salsa Verde chip enthusiasts out there. We’ll explore some delicious recipes that perfectly complement the flavor profile and even delve into creating your own homemade version! Get ready to reignite your love for that vibrant, zesty chip.

## The Salsa Verde Chip Void: Why We Miss Them

Before we dive into the recipes, let’s acknowledge the profound sadness caused by the chip’s disappearance. What made these chips so special?

* **Unique Flavor Profile:** The combination of tomatillos, cilantro, jalapenos, and other spices created a bright, tangy, and subtly spicy flavor that was incredibly addictive. It wasn’t just another salty snack; it had depth and complexity.
* **Perfect Texture:** The chips themselves were perfectly thin and crispy, providing the ideal crunch with every bite. They weren’t too thick or greasy, making them dangerously easy to devour.
* **Versatility:** They were fantastic on their own, but also paired well with a variety of dips, salsas, and even as a topping for salads and soups.
* **Trader Joe’s Charm:** Let’s be honest, everything at Trader Joe’s seems just a little bit better. The quirky branding and unique products contributed to the overall appeal.

The discontinuation left a Salsa Verde chip-shaped hole in our snack-loving hearts. But fear not! We can fill that void with creative culinary endeavors.

## Recipes to Celebrate the Salsa Verde Spirit

These recipes are designed to highlight the flavors that made the Salsa Verde chips so beloved. Think tangy, slightly spicy, and utterly satisfying.

### 1. Salsa Verde Chicken Enchilada Casserole

This casserole takes the essence of the chips and transforms it into a hearty and comforting meal. The tang of the salsa verde complements the chicken and cheese perfectly.

**Ingredients:**

* 1.5 lbs cooked shredded chicken (rotisserie chicken works great)
* 1 (10-ounce) can cream of chicken soup
* 1 cup sour cream
* 1 (4-ounce) can chopped green chiles, undrained
* 1 cup salsa verde (store-bought or homemade – see recipe below)
* 12 corn tortillas
* 2 cups shredded Monterey Jack cheese
* Optional toppings: chopped cilantro, diced avocado, sour cream

**Instructions:**

1. **Preheat and Prep:** Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
2. **Mix the Filling:** In a large bowl, combine the shredded chicken, cream of chicken soup, sour cream, green chiles, and 1/2 cup of the salsa verde. Mix well to combine.
3. **Assemble the Casserole:** Spread a thin layer of the chicken mixture on the bottom of the baking dish. Dip each tortilla in the remaining salsa verde to soften it slightly. Layer 6 tortillas over the chicken mixture, overlapping as needed.
4. **Add Layers:** Spread half of the remaining chicken mixture over the tortillas. Sprinkle with 1 cup of Monterey Jack cheese. Repeat with another layer of tortillas, the remaining chicken mixture, and the remaining 1 cup of cheese.
5. **Bake:** Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
6. **Rest and Serve:** Let the casserole rest for 10 minutes before cutting and serving. Garnish with your favorite toppings like chopped cilantro, diced avocado, and sour cream.

**Why it works:** The creamy filling, combined with the tangy salsa verde and the layers of tortillas, mimics the satisfying texture and flavor combination of the chips. The Monterey Jack cheese adds a creamy, mellow element that balances the acidity of the salsa verde.

### 2. Salsa Verde Shrimp Tacos with Spicy Slaw

These tacos are bursting with flavor and offer a refreshing twist on traditional tacos. The salsa verde-marinated shrimp pairs perfectly with the crunchy, spicy slaw.

**Ingredients:**

* 1 lb peeled and deveined shrimp
* 1/2 cup salsa verde (store-bought or homemade)
* 1 tbsp olive oil
* 1/2 head green cabbage, shredded
* 1/4 cup mayonnaise
* 2 tbsp lime juice
* 1 tbsp sriracha (or more, to taste)
* 1/4 cup chopped cilantro
* Salt and pepper to taste
* 12 small corn or flour tortillas
* Optional toppings: avocado slices, crumbled cotija cheese, lime wedges

**Instructions:**

1. **Marinate the Shrimp:** In a bowl, combine the shrimp and salsa verde. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
2. **Prepare the Slaw:** In a large bowl, combine the shredded cabbage, mayonnaise, lime juice, sriracha, cilantro, salt, and pepper. Mix well to combine. Adjust the sriracha to your desired level of spiciness.
3. **Cook the Shrimp:** Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through.
4. **Warm the Tortillas:** Warm the tortillas according to package directions. You can warm them in a dry skillet, in the microwave, or in the oven.
5. **Assemble the Tacos:** Fill each tortilla with the cooked shrimp and top with the spicy slaw. Garnish with your favorite toppings, such as avocado slices, crumbled cotija cheese, and lime wedges.

**Why it works:** The salsa verde marinade infuses the shrimp with a tangy and slightly spicy flavor that complements the sweetness of the shrimp. The spicy slaw adds a crunchy texture and a refreshing kick that balances the richness of the shrimp.

### 3. Salsa Verde White Bean Dip with Tortilla Chips (Homemade!)

This creamy and flavorful dip is a fantastic appetizer or snack. It’s easy to make and is a great way to use up leftover salsa verde.

**Ingredients:**

* 1 (15-ounce) can cannellini beans, rinsed and drained
* 1/4 cup salsa verde (store-bought or homemade)
* 2 tbsp olive oil
* 1 tbsp lime juice
* 1 clove garlic, minced
* Salt and pepper to taste
* Tortilla chips, for serving (or homemade Salsa Verde chips – recipe below!)
* Optional toppings: chopped cilantro, crumbled queso fresco, a drizzle of olive oil

**Instructions:**

1. **Combine Ingredients:** In a food processor or blender, combine the cannellini beans, salsa verde, olive oil, lime juice, garlic, salt, and pepper.
2. **Blend until Smooth:** Blend until smooth and creamy. You may need to add a tablespoon or two of water to thin it out if needed.
3. **Taste and Adjust:** Taste and adjust the seasoning as needed. Add more salsa verde for a tangier flavor or more lime juice for a brighter flavor.
4. **Serve:** Transfer the dip to a serving bowl and serve with tortilla chips. Garnish with your favorite toppings, such as chopped cilantro, crumbled queso fresco, and a drizzle of olive oil.

**Why it works:** The cannellini beans create a creamy and smooth base for the dip, while the salsa verde adds a vibrant and tangy flavor. The lime juice brightens the flavors and adds a touch of acidity. This dip is a perfect vehicle for showcasing the salsa verde flavor.

### 4. Salsa Verde Grilled Cheese Sandwich

A simple yet satisfying lunch option. Adding salsa verde elevates the classic grilled cheese to a whole new level.

**Ingredients:**

* 2 slices of your favorite bread (sourdough or multigrain work well)
* 2 tablespoons butter, softened
* 1/4 cup shredded cheese (Monterey Jack, cheddar, or pepper jack)
* 2 tablespoons salsa verde

**Instructions:**

1. **Butter the Bread:** Spread butter evenly on one side of each slice of bread.
2. **Assemble the Sandwich:** Place one slice of bread, butter-side down, in a skillet over medium heat. Top with cheese and salsa verde.
3. **Top with Bread:** Place the second slice of bread on top, butter-side up.
4. **Grill the Sandwich:** Cook for 3-4 minutes per side, or until the bread is golden brown and the cheese is melted and gooey.
5. **Serve:** Cut the grilled cheese in half and serve immediately.

**Why it works:** The melted cheese provides a creamy and comforting base, while the salsa verde adds a tangy and slightly spicy kick that cuts through the richness of the cheese. The buttered bread adds a crispy and golden-brown texture that complements the soft cheese and salsa verde.

### 5. Salsa Verde Chicken Salad

A zesty twist on the classic chicken salad. Perfect for sandwiches, wraps, or served over lettuce.

**Ingredients:**

* 2 cups cooked shredded chicken
* 1/4 cup mayonnaise
* 1/4 cup salsa verde
* 1/4 cup chopped celery
* 1/4 cup chopped red onion
* Salt and pepper to taste
* Lettuce leaves, croissants, or bread for serving

**Instructions:**

1. **Combine Ingredients:** In a bowl, combine the shredded chicken, mayonnaise, salsa verde, celery, red onion, salt, and pepper.
2. **Mix Well:** Mix well to combine. Taste and adjust the seasoning as needed.
3. **Chill:** Chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
4. **Serve:** Serve the chicken salad on lettuce leaves, in croissants, or on bread.

**Why it works:** The mayonnaise provides a creamy base, while the salsa verde adds a tangy and slightly spicy kick that brightens the flavors of the chicken salad. The celery and red onion add a crunchy texture and a savory flavor that complements the chicken and salsa verde.

## The Ultimate Solution: Homemade Salsa Verde Chips!

If you’re truly dedicated to recapturing the magic, why not make your own Salsa Verde chips? This recipe requires a bit of effort, but the results are incredibly rewarding.

### Homemade Salsa Verde Recipe (for Chips and More!)

This is the foundational recipe you’ll need for the chips and many of the other recipes.

**Ingredients:**

* 1 pound tomatillos, husks removed
* 2-3 jalapenos, stemmed and seeded (adjust to your spice preference)
* 1/2 white onion, roughly chopped
* 2 cloves garlic, minced
* 1 cup packed cilantro leaves
* 1/4 cup water
* 1 tablespoon lime juice
* 1 teaspoon salt

**Instructions:**

1. **Roast the Tomatillos and Jalapenos:** Preheat your broiler. Place the tomatillos and jalapenos on a baking sheet and broil for 5-7 minutes, turning once, until the tomatillos are slightly softened and the skins are blistered and lightly charred. (Alternatively, you can boil them for about 10 minutes until soft.)
2. **Combine Ingredients:** Transfer the roasted tomatillos and jalapenos to a blender or food processor. Add the onion, garlic, cilantro, water, lime juice, and salt.
3. **Blend until Smooth:** Blend until smooth. Taste and adjust the seasoning as needed. Add more jalapeno for a spicier salsa, more lime juice for a tangier salsa, or more salt to taste.
4. **Chill:** Chill in the refrigerator for at least 30 minutes to allow the flavors to meld.

Now, for the chips themselves:

**Ingredients:**

* 1 package (6-inch) corn tortillas
* 1/4 cup olive oil
* 1/4 cup homemade Salsa Verde (recipe above)
* Salt to taste

**Instructions:**

1. **Preheat Oven:** Preheat oven to 350°F (175°C).
2. **Prepare Tortillas:** Stack the tortillas and cut them into wedges (6-8 wedges per tortilla).
3. **Combine Oil and Salsa Verde:** In a large bowl, whisk together the olive oil and salsa verde.
4. **Coat Tortillas:** Add the tortilla wedges to the bowl and toss to coat evenly with the oil and salsa verde mixture.
5. **Arrange on Baking Sheet:** Spread the tortilla wedges in a single layer on a baking sheet lined with parchment paper.
6. **Bake:** Bake for 10-15 minutes, or until the chips are crispy and lightly golden brown, flipping halfway through.
7. **Season and Cool:** Remove the chips from the oven and sprinkle with salt to taste. Let them cool completely on the baking sheet before serving.

**Tips for Perfect Homemade Salsa Verde Chips:**

* **Thin Tortillas are Best:** Use thin corn tortillas for the crispiest chips.
* **Don’t Overcrowd the Pan:** Bake the chips in batches to avoid overcrowding the baking sheet, which can cause them to steam instead of crisp.
* **Watch Carefully:** Keep a close eye on the chips while they’re baking, as they can burn quickly.
* **Adjust the Salsa Verde to Your Liking:** Feel free to adjust the amount of jalapeno in the salsa verde to control the spiciness of the chips.
* **Experiment with Different Oils:** Try using avocado oil or coconut oil for a different flavor profile.

## Beyond the Recipes: Recreating the Salsa Verde Chip Experience

While these recipes are a great way to enjoy the flavors we miss, there are a few other ways to recapture the Salsa Verde chip experience:

* **Explore Other Salsa Verde Snacks:** Look for other salsa verde-flavored snacks, such as salsa verde-flavored tortilla chips from other brands, salsa verde popcorn, or even salsa verde-seasoned nuts.
* **Enhance Existing Snacks:** Add a dollop of salsa verde to your favorite snacks, such as plain tortilla chips, crackers, or even potato chips.
* **Create a Salsa Verde-Themed Snack Board:** Assemble a snack board with a variety of salsa verde-flavored items, such as salsa verde, guacamole, cheese, crackers, and vegetables.
* **Advocate for Their Return!** Let Trader Joe’s know you miss the chips! Contact them through their website, social media, or even by speaking to a crew member at your local store. The more voices they hear, the better the chance they might bring them back!

## Conclusion: The Salsa Verde Chip Legacy Lives On

While the official Trader Joe’s Salsa Verde chips may be gone (for now!), their spirit lives on in our kitchens and our memories. These recipes are just a starting point for exploring the delicious possibilities of salsa verde. So, get creative, experiment with flavors, and most importantly, enjoy the journey of recreating the tangy, spicy, and utterly addictive experience of the Salsa Verde chip. Happy cooking (and snacking)!