- [Producer] Real Canadian chips.
- Canadian!
- Oh!
Oh, how about that?
- Canadian, eh?
- Wait, have we only ever had fake ones?
(upbeat music)
- I saw your very creative and funny video of Irish people
trying Canadian chips on The TRY Channel
and wanted to share some more Canadian chips
from the Frito Lay's portfolio.
- Some moose flavour and
- Moose flavour?
- Denim flavour.
(laughing)
Lumberjack flavour.
- I'm actually really happy to be here
because it's me and Eadaoin's date night.
And now we get to incorporate TRY into our date.
- Yay!
- So it's one less thing for me to organize.
So welcome aboard, it's date night.
(upbeat music)
- Ketchup!
- Woah!
What?
- You can see why these are exclusively available in Canada.
- Mmm.
- I love ketchup.
I would put ketchup on
- Who the hell loves ketchup like?
- Everything.
- That's a bit mad looking.
That looks like
- It looks like salami, doesn't it?
- Salami.
- They're real ketchuppy.
- It's like putting your nose in a bottle of Heinz.
- The potato has leprosy or something.
- I'm just weirded out that the bag isn't red.
If it's tomato.
- Here, take a whiff.
- Oh that's not red, that's like maroon.
That's your hair colour more than.
- Ketchup hair.
- These are salt and vinegar.
- It looks like potpourri.
- It does, actually.
- It tastes like a McDonald's burger.
- They're kind of like prawn cocktail.
- It's got like a bit of onion or something in it.
- It's a bit of a gherkin-y taste, isn't it?
- Yeah.
Yeah there is.
Gherkin, that's the word I'm looking for.
- That is nice.
- It's not ketchup.
- Definitely not ketchup.
Nicer than ketchup.
- Yeah, it is.
All the onions and pickles that you get in
a big Mac or something.
- Oh, Gherkin kind of things and stuff?
- Yeah.
- Did you hear about that tomato who died?
And at the funeral the priest said,
someone was lagging behind and he says,
will you ever ketchup?
(laughing)
Yes!
- They're fantastic.
If I had had them like at kids' birthday parties.
- You would've lost your tongue I'd say, would you?
- Kids would have come to my parties.
They would've been like, "oh she got ketchup crisps."
- Oh, I would hop off a bag of them
watching the match.
- I'm still stuck on why it's purple and not red.
That's-- Can't get over that bit.
But other than that, they're not bad.
- They're gorgeous.
- You're making me sick.
- We're starting strong.
- Oh, you know he's going to kill us
with something horrible in a minute.
You know it, look at his face.
- Well with that attitude sure, Brian.
(upbeat music)
- [Both] Oooo!
- Woah!
Bacon!
It is bacon!
I knew it!
- Sour cream and bacon.
I wasn't seeing that coming now.
- These flavours are amazing.
- Oooh.
- I love a ridge crisp.
Love a ridgy crisp.
- Yeah, you like the crunch.
- Yeah!
- That's where the crunch comes from.
- You smell them.
They just smell like crisps to me.
(bag crunches)
- It was an accident.
- I love fake meat.
I love fake meat.
- Look at the size of them.
Like look at that.
- Just one of those was a snack and I enjoyed it.
- It's maple bacon, isn't it?
Oh that's good, man.
- It's like a hickory smoked bacon.
- Sour cream is quite heavy at the beginning,
and then you get the bacon taste.
- I don't know where I'm at with this.
- I'm not mad about that, now.
- Aren't they gorgeous?
- Yeah.
- They're heavy.
- At the beginning.
And then big bang of bacon afterwards.
- Big bang of bacon.
- Big bang.
- That's a great description.
- That big bang of bacon.
- Maple glazed bacon.
We got our maple.
We were looking for it.
That is good.
- Because of the ridges, I do love a ridge crisp.
- You know, texture does play a part in this.
If ya can't get a crunch out of your crisp,
what are you doing like?
- You put that in a sandwich with cheese.
- Oh yeah.
- Wouldn't ya?
Toasted sandwich with cheese.
A little bit of mayo.
- Divine.
- Look, we know sour cream and onion works,
we know sour cream and chive works,
we know bacon and maple syrup work.
- Yeah, this does not work.
- This does not work.
No, no, no
- Where's this bowl of sour cream at?
We need this.
That's what we're missing.
- It's just a bowl of milk.
(upbeat music)
- Oh, I like the packaging.
- Miss Vickie's.
- I'm just kind of figuring out what
Parmesan roasted garlic.
Oh, I was,
- It's in French.
- I was trying to figure what the last bit was
but it's it again in French.
- Is it strong?
- They smell like Sensations.
- What kind of Sensations?
- So we have crisps back here called Sensations,
and they're like a fancy dinner crisp.
- Don't dig in without me.
- It smells like a pizza in the oven.
It's like, you're like, it's halfway cooked.
And you're like, Oh, what's mam got in the oven.
- Oh, you.
All right, this is not going to work.
- It kinda looks roasted before it's even
broken out of its' shell.
- Roasted garlic.
It's roasted garlic flavour.
- Oh yeah.
Just open the bag and let's get into them.
- Well you went straight in.
- They are quite subtle in their smell, aren't they?
- They're quite powerful in their taste.
- Once my brain got over the rattling sensation,
the flavour kicked in.
- That's like a really
not nice crisp.
- Yeah it's like a really blah.
- It could do with a bit more herb.
I've been watching a lot of MasterChef,
and I feel like I need to comment on everything with like,
needs a bit more.
- They're posh crisps.
- They're crunchy crisps.
- The first bag of Miss Vickie's potato chips
was created 1987.
- Is that the first bag there?
- I'd say this is the first bag itself here.
- Cheese is definitely playing basketball with garlic now.
You know, on the sideline.
- Although I'm sure like if I went for a run later,
I'd like smell overwhelmingly of garlic.
- You'd be like--
- Miss Vickie's.
I like the branding on this with the purple.
- Oh, Miss Vickie.
- What are you up to?
- Where did it all go wrong?
- You definitely got to eat these in the back of a church.
Like, you know when mass is getting a little boring.
You're like.
- Body of Christ.
(crunching)
(upbeat music)
- Oh.
- Dill pickle.
- Is this going to taste like in a burger.
The pickle?
- I would think so.
- I do love that flavour.
- Green bag.
So I'm thinking sour cream-ish in my head.
- Yeah.
- Do you leave them on when you get the burger?
- Yeah.
- Oh yeah.
- Yeah, of course.
- I will go out of my way to scrape the pickles
off the burger bun in McDonald's.
- Do you know that pickles are very good for you?
- Doesn't that look like a bat?
It just kind of flew out of the bag like that.
- Oh yeah.
Now you're talking, Canada!
- Oh, I don't like that.
- Do you not?
- No.
- Now you got it!
- It just tastes like eating a dill pickle.
- Where's the dill?
I'm just getting vinegary-ish.
- When you eat your big Mac and two hours later
you're sitting at home and you go.
(burps)
- Ew.
- That's what it tastes like.
- I don't think I would buy crisps
with that flavour in them but.
- No.
I think too much of that would be too much, wouldn't it?
- Yeah.
- I don't know about this one.
- Yeah.
- That's the best so far.
- No.
No, no, no, no, no.
- Can a tomato be pickled?
- Yep.
Pickled tomatoes, pickled.
Uh, do you know what's really good?
Pickled cauliflower.
- Oh my God.
Put that with ketchup.
The two of them at the one time.
You're getting half of a burger.
- I have two pickles.
I have two pickles.
I have two pickles today.
- That's fantastic.
(smacks hands)
(clears throat)
- She might be right.
- Sorry, what?
Didn't hear you, Brian.
What did you say?
- I said you might be right.
I want to get the subtitles when that comes up
and I'm gonna screenshot it.
- This bag of crisps needs a whole lot
of dip just to mask the flavour or taste.
- I tell ya, Éadaoin,
I'd eat so many crisps now that I think I'll turn into a crisp.
- I wish you would, honey.
(upbeat music)
- Oh, it's blue again.
Oh I think we're going backwards here.
What's going on?
- All dressed.
- What's all dressed?
Well on the packet we have an onion, bell pepper.
- Specially selected potatoes.
- Oh.
- Sweet and salty and savoury all in one bag.
- You will enjoy this bag of Ruffles
if you enjoy unique Canadian food.
Do you?
- Eh.
- If they could manage doing that by giving us a crisp,
fair play to them.
- Oh.
- These are all mine.
- Wow.
- None left for anyone else.
(choking)
- They're like ready salted.
Oh no.
They've got something on them.
- There's a lot going on, isn't it?
- Oh yeah.
Loads of flavour on that.
- Not what I was expecting.
Beautiful.
They're like paprika.
- That little kick of vinegar is class.
- These are very confused.
- Yeah.
They're going through something.
- They're going through an emotional breakdown of sorts.
- Oh yeah.
- Yeah.
I'm here for that.
- All dressed up and nowhere to go.
- Yeah, nowhere to go.
- All dressed.
Put your clothes on Frito lays, and you're Frito Lay me.
- They kinda taste like every seasoning for a crisp in one.
- Mhm.
- So they said we'd taste savoury, sweet, and salty.
- I can't distinguish any of those flavours.
- It's like they're all just too much going on.
- These guys are packing the flavour.
- They're real good.
- I'm rolling on the floor with Ruffles all day long.
(upbeat music)
- Honey!
- Oh!
- [Together] Honey Dijon.
- I do love Honey Dijon mustard.
- Now I make, a mean Chicken Italia,
which is made from Dijon mustard.
I've actually never made it for you.
- Never.
I was like, d'ya?
- I love mustard.
I love mustard, so much.
- I love this flavour because it's one of the first dishes
I ever learned to cook on my own.
- But it's Miss Vickie again and she let us down.
- She's been known to make a balls of things
with her notions.
- Where do you see mustard on that?
- Where Dijon is.
- I didn't see that.
I didn't know that.
See.
- She's a bit of a loose cannon, our Vickie.
- There's no flavour.
- I don't smell that at all.
- Smell.
- Look at these.
- They're so cute.
- Oh yeah, nice kick of mustard there.
Nice kick of mustard in the nose.
- Honey, are you home?
- I'm not mad on them, no.
- They're a bit plain, aren't they?
- I like them.
- They're nicer than the other Miss Vickie's one.
- I didn't get the mustard yet.
Did you get the mustard?
You have mustard, yeah?
- If they were a day, they'd be a Sunday.
Because I'm just nice and easy and nothing could go wrong.
They're just very reliable.
- Yeah.
I'm getting the honey and the Dijon.
- But it's like an aftertaste.
It's like at the very end.
- I'm like swimming in a sea of I don't know.
Do you know?
- [Producer] Is that a positive "I don't know," or a
- Well, I'm not drowning.
We're swimming.
- It's not all up in your face.
- No.
They're not really up my street now.
- Here we go.
- Burger time.
- I feel like I'm back working at McDonald's.
This is.
Oh.
- Oh, that was confusing.
- That was beautiful.
- Because I didn't like a lot of them,
these are beating them.
Do you know what I mean?
But they're not winning out of all the pile.
- Oh, here we go.
- Here we go.
- Here we bloody go.
The Holy Trinity here now, isn't it?
- Mhm.
(crunching)
- Now we're talking.
- I'm never talking again.
Oh, amazing!
That's great.
- You're having a good day, aren't you?
- I'm having the best day ever.
It's a great day.
- We're kind of just keeping it real.
I have to say that now.
- They're real good.
Great flavours.
- Yeah.
I think we had, we definitely had ones
that we probably would never would have had before.
- Yeah.
- Because those flavours don't exist here.
- And the fact that they love their ketchup crisps there
and that's such a new thing,
unique thing to Canada.
I love that.
- They definitely served their purpose.
- You do you, babe, don't worry about it.
- Which doesn't suit my palette.
- Yeah.
- They're beautiful.
Every single one of them.
- Take it away.
(speaks French)
- Ding a ling.
(laughing)
- Frito-Lay.