We Try It: Lay’s Do Us a Flavor Potato Chips

do-us-a-flavor-finalists

It’s always exciting when a beloved brand rolls out some new product flavors. Lay’s is doing just that with its Do Us a Flavor contest, featuring three new potato chip flavors: Everything Bagel with Cream Cheese, Crispy Taco, and Fried Green Tomato. We taste-tested them for you!

Kettle Cooked Everything Bagel with Cream Cheese

As a New Yorker, a toasted everything bagel is, well, everything. Add a schmear of cream cheese and you’ve got yourself the breakfast of champions. So we were skeptical that the Lay’s Everything Bagel with Cream Cheese flavor would be true to its roots. It was. Right out of the bag, the kettle cooked chips tasted just like a bagel, with poppy seeds to boot. After the first bite, the subtle taste of cream cheese came out. The added touch of the kettle chip made it feel as if you were really biting into a big bagel. Lovelovelove.

Crispy Taco

The Crispy Taco Lay’s Potato chip flavor was simply amazing. While you might think it would be easy to season the chips with taco seasoning and call it a day, the Crispy Taco flavor goes one step further. You can actually taste all of the ingredients that you’d find in a traditional crispy taco, from the beef flavor, right down to the lettuce, tomato, and sour cream. Close your eyes, and you’d think that you were eating a real crispy taco. Delish. Just delish.

Wavy Fried Green Tomato

Unlike the other two chip contenders, the Fried Green Tomato chip is wavy, which adds to its goodness. It has a bit of zest and tanginess to it that make this chip totally dippable. The crunchiness makes you think that you’re really eating a fried green tomato, and the tomato flavor is subtle. But overall, a yummy chip and a totally creative flavor.

Want to weigh in on your fave? Voting is open through October 8th by visiting the Lay’s website. You can also vote via Twitter and Instagram hashtag #SweepstakesEntry and your choice, either #VoteEverythingBagel, #VoteFriedGreenTomato or #VoteCrispyTaco.

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