I purchased a tube of Pringles Sour Cream & Onion Flavor Super Stack Potato Crisps last night for review. I’ve eaten the original flavor Pringles chips for nearly forty years. But in recent years, Pringles has expanded its flavor line and this sour cream and onion flavor is one of those newer incantations of an already-delicious snack product. The chips themselves resemble the original flavor in terms of color, uniformity, and stack-ability. As with all the canned Pringles flavors, these potato crisps seem well-protected. Here are my detailed thoughts on this newer flavor of this old-timer snack.
Features, Advantages, Pros, and Benefits
- Their light yet substantial onion and sour cream flavor really beats those bouts of afternoon hunger and late-night munchies. The crunch is unique to Pringles, that are never limp or soggy.
- True of all flavors, Pringles potato chips are never greasy, and the sour cream and onion flavor, unlike the more traditional bagged potato chips never becomes monotonous in my view.
- These potato crisps are easy to find at most any store selling food; big or small. However, you may not see the sour cream & onions flavor everywhere that you’d find the original flavor, as stores with limited space tend to favor the original flavor over all the others when deciding what flavors to stock and what to pass over.
- The stay-fresh can with the re sealable lid indeed keeps the chips from losing their signature crunch for weeks after the initial opening.
- The chips, if kept in the provided tube with the lid snapped in place, keep for months, or several weeks after opening. Thus, this is a great snack food to stock pile. With so many Pringles flavors now available, potato chip fans will want to stock many of them in their pantries.
- No hydrogenated oils. Zero grams of trans fat have been added to this potato chips product.
- The chips-in-a-tube idea really helps keep the chips fresh as well as protect them from serious breakage; much better than the traditional bags employed by other brands of potato chips. You will probably not find many crumbs at the bottom of a Pringles can; much less than at the bottom of a traditional chip bag. The can not only preserves freshness, but protects the crisps inside from breakage as well. It does what it’s supposed to do.
- The cans may be stacked vertically or horizontally in many rows, without worry that the potato crisps inside will be crushed.
- I found this Pringles product at a nearby 24-hour convenience store for roughly $2.30 per can; a pretty good price for a convenience store, but they’re even cheaper at bigger grocery stores such as Walmart.
- Though I remember best the original flavor of Pringles, I’m pleased to see that these days, Pringles offers numerous flavors of that potato-chip-in-a-can, such as this, the sour cream and onion flavor. Variety is indeed tasty.
- Like the original flavor, these sour cream and onion flavored potato chips are all of the same shape, which makes them easier to eat. You can grasp a large stack of them in the palm of your hand, and stuff them into your mouth without much spillage.
Disadvantages, Cons, Problems, and Concerns
- I wish these chips could taste as good as they do but without the added salt and fat.
- The potato crisps could be made a bit thicker, as I often find myself eating two or three at a time. This not only boosts their wholesome good taste, but makes them strong enough to hold any chip dip you care to scoop up with them.
- These potato chips have much fat and sodium in my opinion at 9 grams and 170 milligrams respectively, per one-ounce serving (roughly sixteen chips).
- Sugar (in the form of dextrose) has been added. Do away with all added sugar, I beg. There are also trace amounts of partially hydrogenated coconut oil. Same request: Get rid of all trans fats, please.
- The sour cream and onion flavor could have been strengthened a bit and the salty flavor weakened somewhat. But the dairy and vegetable flavor they have is quite acceptable nonetheless.
- Due to the fat and salt content, I would not classify these potato chips as a healthy food. So eat them in moderation to maintain your weight control.
Dried potatoes, vegetable oil (contains one or more of the following: corn oil, cottonseed oil, soybean oil, and/or sunflower oil), corn flour, wheat starch, and maltodextrin. Contains 2% or less of: rice flour, salt, whey, dextrose, coconut oil, monosodium glutamate, onion powder, sugar, nonfat milk, sour cream (cream, nonfat milk, cultures), cultured nonfat milk, natural flavors, buttermilk, sweet cream, citric acid, lactic acid, disodium inosinate, disodium guanylate, sodium caseinate, invert sugar, malic acid, and yeast extract.
Contains wheat and milk ingredients.
- Serving size: 1 ounce (28 grams, approximately 16 crisps).
- Servings per container: 6.
- Calories per serving: 150. Calories from fat: 80.
- Total fat: 9 grams, 14% DV.
- Saturated fat: 2.5 grams, 13% DV.
- Trans fat: 0 grams.
- Polyunsaturated fat: 4.5 grams.
- Monounsaturated fat: 2 grams.
- Cholesterol: 0 milligrams, 0% DV.
- Sodium: 190 milligrams, 8% DV.
- Total carbohydrate: 15 grams, 5% DV.
- Dietary fiber: 1 gram, 4% DV.
- Sugars: 1 gram.
- Protein: 1 gram.
- Vitamin A: 0% DV.
- Calcium: 2% DV.
- Vitamin C: 6% DV.
- Iron: 0% DV.
In totality then, I like these Pringles sour cream and onion potato chips. Experience shows that Pringles go well at parties, hold their freshness for at least several hours if poured into a bowl outside of the can, and are widely recognized as a snack mainstay. People know a Pringles chip without seeing the can, and will appreciate you for serving them. I’d rate these potato crisps at 91 out of 100.
Where To Buy
So look for them in the green, white, and black can with the semi-clear white lid atop of it at your favorite larger grocery center or convenience store.
- Pringles on Wikipedia
- Pringles Website
- Where To Buy Pringles Sour Cream & Onion Flavor Super Stack Potato Crisps
- : Moved this piece to the Tom’s Diet Quest blog, added whitespace, tweaked content, and adjusted ad placement and category and tag assignments.
- 2012-03-29: Originally published.