Meet The Carolina Reaper Madness, The Spiciest Tortilla Chip Ever

Red chilli powder might be the spiciest thing you have ever eaten, but there’s something else that’s been introduced that might just take the cake.

Meet the Carolina Reaper Madness. Paqui Chips’ latest creation comes in a coffin-shaped box and holds only one chip. The spiciness comes from the Carolina Reaper Pepper which has been entered into the Guinness Book of World Records because it is the Hottest Chili Pepper on Earth.

And now it’s available in chip form and there’s a chance that it could burn a hole in your stomach.

When Mashable spoke to Jeff Day, Brand Manager at Paqui Chips, he said, “We’re always looking to push the limits to find fun ways for our fans and consumers to engage with us. When we decided that we wanted to make the world’s hottest chip, we first said, well, we need to find the world’s hottest pepper.”

The pepper was found at Rock Hill, South Carolina’s Puckerbutt Pepper Company, while Smokin’ Ed’s Carolina Reaper Collections holds the Guinness World Record. Together with Chef Smokin’ Ed Currie, Paqui worked for several months to create the perfect spicy seasoning for the chip. And that’s not even the important part – the Carolina Reaper pepper is joined by ghost peppers and Chipotle seasoning.

The one chip per box idea might be surprising to some, but if it’s so spicy, would anyone really be able to eat more than one anyway? The reason there’s only one chip per packet is clear and Day adds, “It’s the hottest chip you’ll ever have, I can guarantee you that. After you eat that one chip, trust me, you’re not looking to dig back into the bag and have a second one. So, one chip is what we created to have the experience.”

How do you fight the spice once your mouth is on fire? Ice cream, milk, yogurt or honey is a good way to handle this. Despite what you think, cold water or regular water will not help. In fact, it will spread the spice around in your mouth and make it so much worse.

There’s even a video if you need more information: