I put Pringles in the fridge and it changed my life

The case for cold Pringles — according to science

Pringles.
(Image credit: Illustrated | IconicBestiary/iStock, Yevhenii Dubinko/iStock, Amazon)

A few weeks ago, I went to Las Vegas for a bachelorette party. On such occasions, it is important to be on your best snack game: You're constantly shuttling from club to club and have little time left in between for a proper meal. Any self-respecting bachelorette party needs to have the essentials in their suite at all times: Smart Pop, donuts, leftover Taco Bell.

And, of course, chips. This is where I come in. While some people have a sweet tooth and others love soda, my vice is salt. I even consider myself something of a chip connoisseur; I've had crab-flavored Lays in Russia, yogurt and mint Doritos in Turkey, and cappuccino chips in New York. But in Vegas, when one of the women in our group opened the refrigerator and lamented the fact that we were out of Pringles, I had to ask her to repeat herself. Excuse me, cold Pringles?

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Jeva Lange

Jeva Lange was the executive editor at TheWeek.com. She formerly served as The Week's deputy editor and culture critic. She is also a contributor to Screen Slate, and her writing has appeared in The New York Daily News, The Awl, Vice, and Gothamist, among other publications. Jeva lives in New York City. Follow her on Twitter.