Food News

Lay's Limited-Edition Chocolate-Covered Chips: Get the Salty-Sweet While You Can

From sea salt chocolate to salty caramel -- salty-sweet is the new "it" flavor. And why not? It's amazing. It leaves no corner of the palate unpleased.

If you've ever wondered why peanut butter and chocolate taste so good together, salty-sweet is why.

If you have ever seen chocolate-covered bacon advertised and wondered what the hell these people were thinking, salty-sweet is your answer.

Though there's been a proliferation of prepackaged salty-sweet offerings over the past few years, anyone who knew the glory that is chocolate-covered potato chips had to content herself with DIY attempts -- until now.

Lay's Wavy Original Potato Chips Dipped in Milk Chocolate pairs "America's most-loved potato chip brand with delicious milk chocolate."

Wise chose to go with the sturdier wavy chip as opposed to the traditional flat chip -- better structural integrity and more salty crunch per bite. (We did mention something about DIY attempts, did we not?)

From the news release:

Lay's Wavy Original Potato Chips Dipped in Milk Chocolate deliver the crispy crunch of Lay's Wavy Original potato chips coated in milk chocolate, creating an enjoyable sweet and savory snacking experience.

The limited-edition snacks are now available only at Target stores and only through the holiday season. While that's mildly distressing, we predict that chocolate-covered potato chips will be the new PSL craze by next November.

The five-ounce bags will retail for $3.49. Stock up, because once the holidays are over, they'll be worth three times that much on the black snack market.

You can contact Rebecca Dittmar, Arts & Culture Editor/Food Blog Editor at [email protected].



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Rebecca McBane is the arts and culture/food editor for New Times Broward-Palm Beach. She began her journalism career at the Sun Sentinel's community newspaper offshoot, Forum Publishing Group, where she worked as the editorial assistant and wrote monthly features as well as the weekly library and literature column, "Shelf Life." After a brief stint bumming around London's East End (for no conceivable reason, according to her poor mother), she returned to real life and South Florida to start at New Times as the editorial assistant in 2009. A native Floridian, Rebecca avoids the sun and beach at all costs and can most often be found in a well-air-conditioned space with the glow of a laptop on her face.
Contact: Rebecca McBane