You really can’t go wrong with a big bag of Doritos — and the bigger, the better.
With so many standout flavours on the shelves, from tangy Nacho Cheese and Cool Ranch to Spicy Sweet Chilli and Flaming Hot, there’s usually something for everyone.
Now, Frito-Lay looks set to expand its lineup again, adding a fresh option that’s already attracting plenty of attention.
Doritos is bringing its Ultimate Garlic Parm chips to the US, but there’s a catch: they’re only being sold through one retailer.
The launch is timed to coincide with America’s 250th anniversary. Until now, the flavour had only been sold in Canada, where it first arrived in January 2025.
In the US, the limited-edition chips are exclusive to Sam’s Club. Members can grab the 18oz bags until 6 July, while stocks last, priced at $3.98.
There’s also chatter that the flavour could show up at more stores later on, so it may be worth keeping an eye out online over the next few weeks.
Food YouTuber JustFoodReviews described Doritos Ultimate Garlic Parm as savoury, very salty, and heavily seasoned, with a pronounced garlic aroma and a clear parmesan note. They also suggested the base flavour is similar to a “zesty” or “tamer” Cool Ranch.
Online reactions, however, are split. One Reddit user summed up their expectations by writing: “These are either going to be great or taste like dog foot.”
Others have been far more enthusiastic, with one person calling it a new top pick. They wrote: “I personally think they are delicious. My favorite Dorito flavor to date.
“I will say it’s not super garlic heavy, it’s more like if parmesan cheese and cool ranch had a baby…. it also kind of reminds me of the Doritos black pepper jack flavor, in the black bag that was out years ago.”
Canadian snackers, who’ve had access to the flavour for months, also weighed in with mixed reviews. One commented: “We have them in Canada… they are just okay. I had high hopes but I won’t buy them again.”
Another didn’t hold back, adding: “Yeah they are gross lol Doritos hasn’t made a decent flavor since Sweet Chili Heat.”