It is once again that wonderful time of year, eagerly awaited by Reader staff, when Lay’s releases its experimental potato chip flavors. In past years, Lay’s entrusted the conception of its new flavors to the masses and, last year at least, in a beautiful and touching gesture, even gave them credit on the bags. This year, though, it’s back to dreaming up flavors in-house. I guess that’s not really such a bad thing; based on our taste test, last year’s American regional-based flavors were not very good. (Though it’s completely understandable why they didn’t give anybody credit for the cappuccino chips of 2014. The shame would be everlasting.)
And then we ripped the bags open. One staffer had already tried the Indian Tikka Masala on his own and approved. Everyone else agreed. “A legitimately good chip,” someone pronounced. “I’d actually buy these if I encountered them in the wild.” “The turmeric and cumin flavors really come through,” another staffer agreed. “I like them, but maybe it’s because they’re kettle chips, and kettle chips are my favorite,” said a third.
There was some debate over whether meat was an appropriate flavoring for potato chips, and whether it was even possible to taste meat in these particular potato chips. “It doesn’t taste like steak,” one staffer said. “Meaty chips seem like a poor idea to me,” said another. “Chimichurri sauce, however, turns out to go great with potato chips.” Compared to the other varieties, particularly Indian Tikka Masala, it had a very subtle flavor. But at least one of the tasters declared it was her favorite.
Are you listening, Lay’s?
