I have never been much of a Pringles person. Sure, being a fairly organized person who likes orderly spaces, the concept of Pringles appeals to me. Who wouldn't love an anal-retentive concept in which your chips are well-behaved and identical such that they stack neatly into a canister. What's not to love if you're compulsively tidy?
What has never been for me to love is the texture. Compared to potato chips, they have a crumbly, softer texture because they're not only made with dehydrated potato, but also flour. They are a more processed version of something which is superior in its original form.
All of that being said, I've not eaten deep fried food regularly for a long time and I can't digest it well. My husband is the chip eater in the family and, if I sample just two of his fried chips, I'll be feeling it hours later. These Pringles didn't bring on any digestive problems like deep-fried chips seem to. That's quite the bonus right there. One thing is for sure, gluten is my friend as the wheat flour mixed in these didn't cause one problem for me.
The place where these really shine is the sukiyaki flavor. It's very savory and "meaty" in a way I've not experienced before in a chip. The flavor depth is impressive and I loved that (and I don't even like beef). You get a lot of complexity including onion, garlic, mushroom, and, of course, the beef. I really liked these chips, much to my surprise. I guess that my enjoyment was absolutely amplified by the lack of regret later on.
I did a little research on Pringles because I've always wondered why anyone would try to make a processed chip when natural chips are so tasty. I thought perhaps it was one of those wartime things where a product comes about because of a shortage or, like custard powder in the UK, the product was created because someone had a food allergy. The answer seems to be because a food chemist and storage technician could do it and because people complained about how messy chips could be. It's not the most exciting answer, but it is an answer.