I erred horribly in this post when I said the potato crisp known as Munchos didn't last long. They not only lasted a long time but they're still made. Many of you wrote to tell me, as one of you put it, "They may not be available where you live but they're available where I live." So I checked the websites of some local (to me) markets and found out that they are available in a few stores — including some at which I've shopped — in Los Angeles. I just somehow never noticed them.
Compounding my error about their continued existence, I also guessed wrong about what was in them. I ventured they were — and I quote myself — "reconstituted dehydrated potatoes mixed with corn starch, monosodium glutamate and maltodextrin." Perhaps they were when they were first introduced but here is the current ingredient list for at least one flavor of Munchos…
All of this made me curious about what Munchos are like. I was thinking of whipping up a batch of them in my kitchen but I seem to be low on Ferrous Sulfate and completely out of Thiamin Mononitrate. Given this lack of ingredients, I decided it might be easier to just order a bag of Munchos from one of the markets that bring me my groceries.
So I will soon try them and report back to you. I hope I don't like Munchos because I wouldn't want to eat something like that on a regular basis. If they're good, I could easily see myself acting like the Cookie Monster prototype in those commercials.