18 Bizarre Pringles Flavors Around the World

Sometimes the original flavor apparently just isn’t ‘original’ enough

Pringles
Flickr/jeepersmedia
Take your pick: seaweed, pickle, or cheeseburger flavor? No? Don’t worry, there’s a whole lot more to choose from.

Pringles can bring out the kid in anyone: Just put two Pringles in your mouth and start quacking, and you’ll be instantly back to the days when things like that would send you into fits of laughter. You can feel — and taste — nostalgia sweeping over you when those light and crispy reconstituted-potato chips from the red cardboard can come to mind.

18 Bizarre Pringles Flavors from Around the World (Slideshow)

Each salty, greasy disc is more addicting than the last — and the Pringles catch phrase was just as addictive: "Once you pop, the fun don’t stop." It’s a lesson we’ve all learned at one point or another: When you buy Pringles, you’ll certainly finish them in one sitting.

We all know and love the original Pringles flavor, but there's much more to Pringles than that. There’s sour cream and onion and cheddar cheese and barbecue…But other countries around the world sell Pringles in flavors that frankly leave us scratching our heads.

In Thailand, green crisps laced with seaweed are hugely popular, while in the United Kingdom, Pringles are given flavors that suggest traditional pub dishes like steak and onion pie. In Singapore and China, fishy-flavored Pringles are a favorite. And that's just the beginning. Here are 18 Pringles flavors from the U.S. and around the globe that are probably not a good idea.

Dill Pickle, Canada

Part of the appeal of a tangy dill pickle is the way the skin snaps when you take a bite of it. With Dill Pickle Pringles, the crunch is different, and the tang but a shadow of the original's.

Cheeseburger, U.S.A.

Why eat a cheeseburger-flavored chip when you could just eat a real, juicy cheeseburger with chips on the side?

Want to know if it gets any weirder? Read more for the most bizarre Pringles flavor in the world.

Randi Roberts is a special contributor to The Daily Meal.


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