Advertisement

News

A Culinary Enigma: Unraveling the Mystery of the World’s Least Desirable Fries

Have you ever wanted to eat some good potatoes with flavors that refer to sex? Because someone in Lithuania has thought of you if you have.

A Culinary Enigma: Unraveling the Mystery of the World’s Least Desirable Fries
Álvaro Arbonés

Álvaro Arbonés

  • Updated:

It is often said that no one is bitter for a sweet. This has extended to the fact that no one dislikes having a snack on hand. A snack that, while we know it is not healthy, relieves our anxiety and gives our taste buds a little treat. What no one ever expects is that sometimes the flavors of these small pleasures can be so unique that they are hard to justify.

In Lithuania, snack company Chazz has come out with a new collection of penis and vagina flavored potato chips. Their rationale is that they are not meant to be eaten alone, but with another person, to start a conversation about sex or get things spicy in the bedroom. Since, according to Chazz, it is a concern that young people are three times less likely to have sex than their parents, something that worries them, and that is the reason they have made these chips: to encourage them to try the taste of their own and other people’s genitals.

Tinder DOWNLOAD

To get the vagina flavor they have used sour cream and flavoring and for the penis flavor they have called “natural flavorings”, which we have no pretense of asking what they mean. If you want to try these chips, you can buy them on their website for the not modest amount of 5.99€ on offer, without shipping and handling. Because as they know at Chazz, the world is made for the brave.

Some of the links added in the article are part of affiliate campaigns and may represent benefits for Softonic.

Álvaro Arbonés

Álvaro Arbonés

Cultural journalist and writer with a special interest in audiovisuals and everything that can be played. I'm not here to talk about my books, but you can always ask me about them if you're curious.

Latest from Álvaro Arbonés

Editorial Guidelines