YOU can now buy Pringles that taste like tandoori chicken, Malaysian curry and peking duck – but they’re more expensive than regular cans.
The flavours are part of Pringles’ new Rice Fusion range of crisps, which are made with more rice flour than potato.
The new crisps are only on sale at Tesco for now but they will launch at all major supermarkets next week.
There are three main flavours: Malaysian Red Curry, Indian Tandoori Chicken Masala and Peking Duck with Hoisin Sauce.
A fourth, Japanese BBQ Teriyaki, will only be sold in Tesco shops.
But before you start filling your trolley with them, a word of warning: they are more expensive per 100g than the regular flavours.
A 160g tube costs £2 at Tesco right now, while a 130g can of original Pringles costs £1.
That means you could get 100g more crisps for the same money by buying a can of regular Pringles.
The 160g tubes are cheaper than a £2.25 200g can of regular Pringles at Tesco, though.
In a blow to coeliacs and wheat intolerant snackers, the new crisps aren’t gluten-free even though they’re mostly made with rice flour.
The ingredients list still includes wheat starch.
But they are better for slimmers as they contain slightly fewer calories than regular Pringles.
Thirty grams of Rice Fusion crisps contain 146 calories, while the same amount of Pringles Originals contain 154 calories.
A spokesman for Kellogg’s, which makes Pringles, said the new flavours were being launched in response to demand from shoppers for more exotic flavours.
This isn’t the first time the snack manufacturer has tried to flog rice-based Pringles in the UK.
A very similar product was launched in 2007 in classic flavours of sour cream and onion, cheese and onion, salt and vinegar, and sweet bbq spare rib.
But they were discontinued a few years later.
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Walkers has also launched some new flavours recently: BBQ pulled pork and spicy sriracha.
The crisp giant also rolled out a free crisp packet recycling scheme after hundreds protested against the firm’s environmentally unfriendly bags.
The Sun has visited the Walkers crisp factory to find out how a muddy potato becomes a golden snack.
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