Checked Out The Chip Aisle Recently?
There was a time that the biggest new thing on the potato chip aisle was ridges. Chips that had been strengthened so you could use them to scoop up more dip. Heck, those chips may be the beginning of the current obesity epidemic!
Next came corn chips, really thick little scoop shaped chips which allowed you to really pile on the onion dip. Who could forget the Frito Bandito?
Then tortilla chips popped up. Tasty little triangles of deep fried cornmeal. Stronger than their potato cousins, and broader of girth than the narrow corn chip. The ability to add scoopage continued to grow.
Next came the flavor wars. Barbeque flavor had been around for a long long time in the potato version. Then came ranch (the first time I heard of ranch flavor I though it would be more beef flavored). And then the taco flavoring arrived for the tortilla chips, followed by the battles of who had more cheese flavor poured onto their chips.
Now there are some pretty exotic chips out there. And the potato chip is making the most of it. Ketchup flavor? Really? My wife will tell you of my love of that tangy tomato based condiment. It started as a youngster, encouraged by a family that declared ketchup “The Staff Of Life”. But on a potato chip?
How about this one, Dill Pickle flavored chips? Nothing is better with a nice corned beef sandwich than a crisp crunchy dill pickle. But are you really gonna dill a potato????
Or the BLT flavored chip. Now you’ve rolled the whole lunch meal into the chip! Why even bother with the sandwich, which is filled with nutrition and goodness, just eat the chips. (and pass me the sweatpants please).
We all know that different cultures find different flavors appealing. Just look at a McDonald’s menu the next time you travel abroad. Heck just check out the chip selection! In China Lay’s has unleashed a new flavor. A combination of two of my favorite foods that somehow sounds unappealing when blended together. Chicken and Pepsi. I’m told that Pepsi is used commonly in Chinese cooking. I am sure of one thing, the only way I’d try these would be if there was something to wash away the potential flavor after effect. Something that would taste better.
Something like Dark Chocolate and Red Wine chips . . . . . .