Lately I’ve been buying a lot of Pringles Tortilla Chips. They come in different flavors and have a nice corn flavor to them. I’m partial to the zesty salsa flavor. They have a good heat, but I also like the nacho cheese and sour cream and onion varieties. You don’t even need dip with them. I like these even better than the whole grain Pringles. Anybody else?
You’re getting a commission, right? 
This is the first I’ve ever heard of these guys, but you can bet I’ll be trying a can or four as soon as I see 'em in the store!
(Their old original flavor is still my favorite. I like the idea of their Salt and Vinegar chips, but it just doesn’t work for me. It doesn’t taste right.)
(Obviously, I’m under commission from Stacks…)
I tried them. As usual with chips, I found them too salty.
I had some just last weekend. Not bad! I used them instead of Fritos, covered with chili, topped w/melted cheese and a dollop of guacamole…yum!
I am too. Or I would be if I let myself buy them any more. Don’t know why they work so well for me, I’m not a huge fan of Pringles normally.
“Too Salty” is an epicurean oxymoron.
(One year, my friends gave me a salt lick for my birthday. Yum.)
Mmmmmmm. A Frito pie, basically, but with Pringles instead.
I had bought these last week sometime but hadn’t tried them yet, so I opened them before I opened this thread.
The nacho cheese ones are very good. Kind of tastes like a nacho cheese Sun Chip. The nacho is very mild, not spicy in the aggregate at all.
Mmmmmmmorange stuff on starchmmmmmmmm…
I’m still searching for Pringles Pecan Pie.
I really like them too. I like the plain ones best. I like tortilla chips in any form so I was eager to try them when I first spotted them in the store.
If your addiction is causing you any concern, the most effective simple method of overcoming it is sometimes to substitute a better but similar behavior. So you could try replacing eating the Pringles Tortillas with eating actual food.
They have virtually the same ingredient list as any other tortilla chip. They’re mostly masa and oil, so I’m not sure where the “not real food” comment is coming from.
Sounds like Pringles has found a well-anchored bliss point, for salt at least.
And yes, LD, it’s the same list… which can completely conceal what’s done with the ingredients or, in some cases, exactly what underlies short-form food terms.
Really? You can’t see the difference between a product made from processed carbohydrates with added oil and salt, and say a tomato?
Let’s see now… Pringles Tortillas vs. Tostitos Original Restaurant Style…
1 ounce serving is about 7 Tostitos vs 15 Pringles
Tostitos, 140 calories, 60 from fat, 1 gram saturated fat
Pringles, 150 calories, 80 from fat, 2 grams saturated fat
Tostitos, 115 mg sodium, Pringles, 160 mg
Not vastly different.
Pringles ingredients: Degerminated yellow corn flour, vegetable oil [skip list], corn masa, maltrodextrin, dried black beans, sugar, 2% or less of salt, flavors, mono- and diglycerides, calcium chloride, sodium phosphate, annatto extract (color), wheat starch.
Tostitos: Corn, vegetable oil, salt.
Gosh, I can’t tell the difference. I think they’re both made by kindly old Mexican women on hot stones.
Yeah, kindly old Mexican women married to doctors.
You also have to keep in mind that those brief terms each conceal a wide range of actual ingredients. “Salt,” for example, is always going to be something very close to NaCl, with “Sea Salt” having other trace ingredients (like whale shit)… but Cargill alone makes almost fifty variations of industrial food salt that respond differently in cooking, baking, tasting and final product qualities. Fats can be processed in endless ways to make them respond differently. Not that any of this is necessarily bad (unless you’re a locavore who actually likes the taste of whale shit on your organic pommes frites) but other one-word ingredients also conceal a universe of variation, engineering and processing.
Pringles have always been the poster child for engineered space food of the future. Can’t stand them. Never could. The Stepford-chip perfection of shape alone is offputting; even as a kid I realized that you can’t get that through any process within a continental landmass of “natural.”
You do have to keep in mind that ounce for ounce, chips are somewhere slightly less nutritionally sound than a Snickers bar.
(1 ounce of Snickers, slightly more than half a bar: 125 calories, 6 grams fat, 2.5 saturated, 60 mg sodium.)
I haven’t tried them yet, but I’m not a fan of the original Pringles, but, like you say, I can’t see how this is any worse than other junk food tortilla chips. Whether it’s “real” or not, I don’t particularly care, as long as it tastes good and I like it. For as often as I’d eat stuff like this, it doesn’t matter.
Has anybody tried these sweet Pringles varieties? I saw a bunch of different kinds at my local Walgreens a few weeks or months ago, but didn’t feel like buying a whole tube of Pringles to try it, although I am curious. Are they made from regular potatoes, sweet potatoes, something else?
You’re comparing flavored Pringles to unflavored Tostidos. If you remove the flavoring dust, the ingredients are the same (Degerminated yellow corn flour is masa.)
Doritos is the equivalent Frito-Lay product if you want to compare flavored chips.
This is the Doritos ingredient list for Nacho cheese flavor:
Now, dial back the sarcasm and try harder next time.