These potato crisps, or more accurately ‘potato snack,’ not chips, come from the Pringles school of design. Munchos from Frito-Lay are processed from dehydrated potatoes and are perfect circles before hitting the frying oil. Their selling point is their lightness. They have an almost fluffy texture as if they’ve puffed up during cooking.
Taste-wise they continue the fluffy light vibe. They also don’t quite have a potato taste. I guess that’s what it is. I’m not sure really. They get shapes like kettle chips, which make them excellent for dipping, especially with slightly melted ice cream or cheese. 
The taste however gets old after a while. If I haven’t had Munchos in some time I will crave them, but if I’ve just had some – it will be some time before I want them again. Weird. Munchos are good once in a while, and great for dipping.
That is so true about the occasional craving that is quickly fulfilled. I could never eat Munchos to the point of being stuffed like some other chips; I could even imagine getting sick if I tried.
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