What Pringles Flavors Are Other Countries Concocting? Rhett & Link Find Out

On today’s episode of Good Mythical Morning, Pringles and international flavors mingle. Everyone’s favorite stackable chip finally gets a second chance to impress Link, who hasn’t always had great things to say about them in the past. While his criticisms of these “crisps” aren’t too far off from the reality, you have to admit they’re a good vehicle for flavor. Could global flavor profiles turn Pringles into something he loves? Here’s what happened in the most recent International Taste Test.

Purple Sweet Potato & Sea Salt

Country of Origin: Australia

Because the guys were tasting the chips without referencing the packaging—and without knowing their origin, for that matter—the purple coloring of the first chip caused a lot of confusion. Rhett hoped it was grape and was sorely disappointed when it wasn’t. Link thought this flavor lacked sweetness and had “a weirdness to it.” Although his gut said eggplant, he guessed that they were made of taro root. Rhett disagreed: “It tastes like sweet potato to me.” Link admitted that he’s never had a purple sweet potato before. The most fascinating part of the first round, though? The Australian Pringles can is much smaller than the American one. This was expertly demonstrated by Rhett, who fit his mouth around the can and tried to swallow all of the chips at once. Please do not attempt this at home.

Butter Caramel

Country of Origin: South Korea

Link sniffed the Butter Caramel Pringles first and insisted that they smelled like cake, which you might think would be a decent experience. But Link despised it, and his face wrinkled up when he took his first bite. “It’s like sweet, but artificial sweetener…It tastes like cake batter,” he said. Rhett didn’t think it was cake batter, though. He said that he liked the “buttery, vanilla” taste and found it “so interesting to [his] palate.” Rhett admitted that it isn’t necessarily a good chip flavor, it certainly didn’t deserve the reaction Link had. “Maybe if I knew what it was, I could like it. But not knowing makes me hate it,” Link shot back.

Best pringles flavors

Best Pringles Flavors: We Popped and Truly Couldn’t Stop

The best Pringles flavors should have a robust, as-advertised taste. What made the cut of the best Pringles flavors? Here’s what we kept munching on.

Smoky Paprika & Almond

Country of Origin: Spain

These speckled, orange Pringles the guys ate next were a huge hit. “Mmm. Now this tastes good. It’s a certain spice that is familiar, sweet, and tangy,” Link said. He also described it as “barbecuey.” Rhett was convinced that the “certain spice” was cumin, not paprika. When the flavor was revealed, the guys weren’t all that surprised, but they didn’t seem to detect any almond. Thankfully, the Spanish Pringles can was too big for Rhett to shove in his mouth.

Spicy Crayfish Boil

Country of Origin: China

The Chinese Pringles were noticeably smaller than the other countries’ chips. Link detected “a distinct spice” in them, but couldn’t name it. As they continued to chow down on these Pringles, the spiciness began to hit them hard. “Ooh that’s hot. That’s hot,” Link said. The guys picked up on “a fish flavor,” which led them to believe it came from Indonesia. In short, “It’s hot, it’s fishy.”

Enchilada la Adobada

Country of Origin: Mexico

The final international Pringle was the guys’ favorite. Even the Pringle-hater himself enjoyed them, saying that they had a “tangy” element to them that “tastes good.” Rhett was convinced that it was an American flavor, since the spice-forward flavor profile reminded him of Flamin’ Hot products. Link saw where Rhett was coming from, and admitted that he initially thought the flavor was “just a real tangy ketchup.” But on further reflection he picked up on a “lime-infused spiciness” that, to him, seemed to have a “South American flare.” Good news: These Pringles are currently being sold here in the U.S.!

Check out today’s GMMore, where Rhett, Link, and a special guest compare flavors of Pringles and Lay’s Stax.

About the Author

Navya Hari

Navya Hari is a writer, baker, and utter nuisance who would gladly take the salt out of every recipe and replace it with ten cloves of garlic. When she’s not whipping up some medieval pie, trying to create food from a video game, or covered in flour, you can probably find her asleep in bed dreaming about Indian mangoes.

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