I Was Hooked After Just One Bite of This “Amazing!!!” $3 Trader Joe’s Snack

Alexandra FosterEditorial Assistant
Alexandra FosterEditorial Assistant
As the Editorial Assistant for The Kitchn, I cover groceries, news, trends, people, and culture. I have 5 years of experience in communications and an MA in Food Studies from NYU. I previously worked at Food Network, and for nonprofits advocating for food justice.
published Dec 5, 2025
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Shelves with products and ailes with special offers and new food items inside Trader Joe's grocery store, a American supermarket chain owned by German discount retailer Aldi
Credit: Corinna Haselmayer

I love a seasonal Trader Joe’s find just as much as the next person. (Don’t even get me started on the Butternut Squash Mac & Cheese.) So when I came across a Reddit thread announcing that Trader Joe’s Cornbread Crisps were back, I stopped in my tracks. 

One person commented, “These are amazing!!! I’m obsessed,” while another person said they’d drive an hour to the nearest store just to get them. 

The snack item swiftly went viral across social media. One TikTok user, @doctorrahbunhinged, even made a two-part series devoted to the Cornbread Crisps, and went back to the store to get more bags after trying them in the parking lot. 

I knew I had to hop on the train and try them out for myself — and after one bite, I could easily see why they’re so popular. 

Credit: Alexandra Foster

What You Should Know About Trader Joe’s Cornbread Crisps

Although they were new to me, according to the store’s website, Trader Joe’s Cornbread Crisps have been a seasonal fan-favorite for eight years! (I guess I’ve been living under a rock?) Mara, our director of groceries and shopping, confirmed this — she’s been in on the action since 2017. “I look forward to this bag all year!” she said. 

To make the crisps, TJ’s starts out with its moist cornbread recipe made from enriched wheat flour, yellow corn meal, water, sugar, sunflower oil, cornstarch, baking powder, and salt. The cornbread is then flattened down, cut into diamond shapes, and roasted until it’s golden-brown and crispy. Finally, the crisps are sprinkled with sea salt for a finishing touch. You can find Trader Joe’s Cornbread Crisps for a limited time only for $2.99 per bag. 

Credit: Alexandra Foster

My Honest Review of Trader Joe’s Cornbread Crisps

Given the recent fanfare, I was worried I wouldn’t be able to snag a bag at my local Trader Joe’s. But to my surprise, I found them in three different places in the store! Once I secured the bag (and some other goodies, because who leaves TJ’s with just one item?), I headed back home to dig in. 

I opened the bag, popped a crisp into my mouth, and instantly got the hype. The Cornbread Crisps totally live up to their namesake. The diamond-shaped crisps have the flavor of hot skillet cornbread smothered in butter — in chip form. I love that I could really taste, feel, and see the cornmeal it was made of. 

The sea salt sprinkled on the outside adds a salty flair to the slightly sweet cornbread, while the crunchy texture reminded me of a hybrid between a cracker and pita chip. It’s delicious, and I could easily eat the entire bag if I didn’t stop myself.

Credit: Alexandra Foster

Ali, our associate editor of groceries, is also a major fan of the crisps — she argues they’re “the only thing better than fluffy cornbread straight out of the oven.” She added, “These sweet crisps take one of my favorite flavor profiles (corn) and turn it into a satisfyingly crunchy snack.”

These would be fun on a charcuterie board or as an appetizer served alongside a whipped honey butter or some homemade cranberry sauce. Or sprinkle a few crisps on top of a hearty chili or soup. Either way, you should stock up while you can. 

Find it in stores: Trader Joe’s Cornbread Crisps, $2.99 for 6 ounces 

This post originally appeared on The Kitchn. See it there: The $3 Trader Joe’s Grocery That TikTok Is Calling a “10/10” (and It’s True)

Alexandra Foster

Editorial Assistant

For the past 5+ years, I've worked in communications and managed companies' social media accounts. Before joining The Kitchn, I served as the Culinary Editorial Fellow for Food Network. My work has been published in Food Network, Whetstone Magazine, and NYU’s Bite Magazine. While working in the nonprofit world, I decided to further my education at New York University where I earned my MA in Food Studies. My aim is to highlight diverse voices in the food world through my storytelling. I am also passionate about ensuring that all people have access to food and have worked for the nonprofits Just Food and West Side Campaign Against Hunger advocating for food justice and food security. In my free time, I love trying new plant-based foods, listening to music or podcasts, going to concerts, and being in nature. I’ve also loved baking since I was a kid and find it very therapeutic, so I will jump on any chance I get to whip up a sweet treat.

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