Pringles Wavy Chips Are Coming Soon
The jeans I rarely wash are covered in Pringles dust. It started with a few layers of classic salt. Then I piled on some Fire Roasted Jalape?o and Applewood Smoked Cheddar. Sweet & Tangy BBQ followed.
The jeans are covered, but I don't want to wash them. Not yet, at least. The four cans worth of dust covering the areas just below my pockets are all I have left of Pringles's new Wavy potato crisps. Yeah, that's right; Pringles decided to get Wavy, and I didn't even see it coming.
The email came just before I was headed out of town. My friends at Pringles told me, just a week or so prior, that they had some big news coming my way, and just before I departed they let me in on what was headed to the office: four new flavors of Pringles in an all-new format. Jesus, I thought, how has it taken decades for them to jump on the wave train? Ruffles have ridges and Utz's have ripples, but Pringles? Pringles have been the smooth, half-a-duckbill shaped crispy treats since I first popped and was unable to stop. I was fully intrigued, and upon return, they were waiting at my desk.
I'm thrilled to report the iconic mustached, body-less man in a bow-tie has not disappointed. These Pringles take the same shape we all grew up loving. Hell, you can even flip one over, stack 'em together and make the duck face of your childhood.
But when you finally give in, the crunch you'll find is much denser. I don't know much about engineering, but I think it's partly the result of the thickness-each is about as thick as two-stack's worth of crisp-and partly because the waves provide extra stature, or tensile strength, if you will. Two chips together, right on top of each other, might be a bit too much.
One thing I've never been inclined to do with Pringles is dip them. Pringles of the past would whimper at the thought of taking on even the most approachable of dips, but Pringles Wavy might even be thicc enough to make it through the gnarliest of guacs and the heartiest of Helluvua Goods. I ate them too fast to test out this theory, but I have a lot of faith in these absolute units.
Flavor-wise, you're not looking at anything too radical here, and I appreciate that, because I'd hate to take attention away from their robustness. Your Classic Salted, like a son who eats his father's unfinished fast food, is just a thicker version of the original. Fire Roasted Jalape?o packs just enough punch to satisfy heat lovers and welcome spice novices. Sweet & Tangy BBQ stays true to its name, and Applewood Smoked Cheddar brings a smoky evolution to the flavor real OGs know as Pringles Cheez-Ums.
When Pringles finally makes these available to all you civilians, I know there will be some balking-and for good reason. All things considered (yes even the dippin') I'll take OG Pringles over these hefty boys any day. But that doesn't mean I wouldn't insist you give these a shot. In a culture where we're so stuck in the past (Hey, Roseanne, Coal Industry, and the jeans I need to retire), why not give something bold and new a shot for a change?
Or, you know, go watch season 439 of The Simpsons or something. I'll be here in the future, where the Pringles are Wavy.
Some Pairings
Classic Salted and: Classic French onion dip. Now that these simply seasoned crisps come with dippability, try 'em out with the perennial favorite of basic chips everywhere.
Fire Roasted Jalape?o and: Velveeta, Ro*Tel, and sausage dip. Invest in spice companionship if you're not afraid of some extra kick. Yes, it's another dip, because now you can.
Sweet & Tangy BBQ and: A bowl of baked beans. Because we're still mourning the loss of Duke, and because now these Pringles can carry the weight that comes with the source of America's worst fart jokes.
Applewood Smoked Cheddar and: A letter to Pringles urging them to bring back Cheez-Ums. Don't be afraid to get a little dust on the paper. It adds authenticity and lets them know how much you really care.
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