Review: Lay’s Brings Wasabi Ginger to the Masses

Of the four finalists in the 2014 Lay’s Do Us a Flavor contest, the wasabi flavor stands out as a must-try snack. Perhaps that doesn’t seem like much of a compliment when the contenders include a revolting-looking cappuccino chip, but Meneko Spigner McBeth managed to come up with an interesting take on Asian fusion.

Wasabi Lightened for the Masses

Lay’s version of wasabi snacks are mild compared to the spice of wasabi peas. Its wasabi ginger seasoning comes from a long list of ingredients ranging from brown sugar to horseradish with wasabi making a token appearance at the end. The green and white powdery coating on the chips delivers a burst of heat that tastes a bit like powdered onion and ginger while a blend of soy sauce and brown sugar temper the pungency and round out the big flavors.    

The flavor creator’s quote printed on the bag describes her childhood memories of stirring soy sauce and wasabi together to accompany her grandmother’s homemade sushi. Throw in my memories of the aroma of a grease-smeared take-out bag of fried eggrolls, and you have a pretty good idea of how these chips taste. If that imagery doesn’t resonate, think of a strong soy sauce flavor with a bit of heat and sweetness.

Kettle chips are hearty enough to carry the bold flavors, but these chips aren’t exactly snackable on their own. An undercurrent of flavor reminiscent of sour cream and chive potato chips grows very strong after eating about five chips. (Maybe those green flecks are part of the same coating recipe.) Still, these wasabi ginger kettle chips are worthy of becoming a regular in Lay’s roster because they are tasty and novel without getting too experimental. 

Pairing Suggestions

These chips really revitalize a traditional tuna sandwich lunch and they taste great with guacamole. I expect they would pair well with a creamy seafood dip, too. They could add a crunchy, flavorful topping to tuna mac casseroles. Try them on a salad in place of wonton strips or croutons.

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