What is the difference between Lay’s Wavy Chips and Ruffles Chips?
Around here, it’s the pitch between the ridges, and the thickness of the chip.
Ruffles tend to have a smaller pitch, from what I’ve seen. You wouldn’t think that makes a difference, but it does. I think Ruffles are also a bit thicker.
I found this picture trying to compare the two. Now that’s a wave. And some squiddy goodness
Ruffles (on the left) have v-shaped ridges and there are much more of them. Wavy Lay’s (on the right) have wider, u-shaped ridges. I thought it was Wavy Lay’s that were thicker, but I could be wrong.
Who else is now curious to try Grilled Squid Wavy Lay’s?
My son has a Facebook show where he reviews snacks from other countries, and I believe he has tried the grilled squid flavor Lays.
Don’t leave us in suspense!
I am a potato chip connoisseur although I draw the line at odd flavors like squid. Ruffles are thinner and seem to be a bit greasier, and saltier. Wavy Lays stand up to a hearty dip and are the preferred chips in my household where n=1. I won’t turn down a Ruffle and Ruffles come in flavors such as sour cream and onion. Wavy Lays are always plain.
I talked to him, and it turns out he hasn’t reviewed that particular item…yet. He has reviewed just about every Kit Kat, and he just finished taping a show where he tries out the new ginger Mountain Dew. He says that if you like weak, slightly flat ginger ale loaded with caffeine, it is just the thing.
I’m much more excited by a squid flavor than ketchup or pizza. Of course, I eat dried cuttlefish and squid nigiri is my favorite type of sushi.
I love “squid-flavored peanut balls”. Forget about how that sequence of words makes you feel, they taste so good!
I have put in a request for him to do a squid-based “Snack React” show.
I’ve had and enjoyed quite a lot of Tako Octopus-flavored chips. Not potato chips but rice-and-wheat based. Not sure if the flavor can accurately be described as “octopus” but they’re pretty good. There might be a bit of a seafood-y aftertaste, but otherwise they mostly just taste of salt, and texturally they kind of remind me of those 3D Doritos.
There really aren’t that many variables in making a potato chip.
The ones I can think of are:
Potato variety
Way they’re sliced
Thickness of slices
Oil type
Oil temperature
Frying procedure and/or time.
Salt
Flavoring
Since Ruffles and Wavy Lay’s are both Frito-Lay products, I sort of doubt the oil is very different between them, as they make their chips in huge industrial factories that make multiple varieties of chips and snacks simultaneously, including Fritos, Funyuns, Lay’s and Ruffles.
I also kind of doubt they specifically use different potato varieties for the same reason- wouldn’t make sense to manage two different kinds of potatoes on that scale.
So it’s more than likely the cut/thickness combined with potential differences in the cooking conditions and process that make the difference.
At Frito Lay-level scale, they’re proabably also controlling for things like moisture and starch content.
I prefer the term “wavelength”; sounds more science-y.
Look if you’re going to try to out-science-y me, I’m going to start talking about potato-based lenticular structures and the advantages they have for dipping purposes.
I feel a lot better with that word order than I would with “peanut flavoured squid balls.”
Ruffles never featured an annoying Mark Messier faking laughter at the end of every ad.
Those hard angles on Ruffles are a structural failure just waiting to happen. Before dipping, you should check the chip for cracks, which are a sure sign of potato fatigue.