Kurt Simon, director of marketing for the brand -- and the man who originally showed me the error of my ways, back in Battle Creek -- laid out the issue, over the phone.
"Really, 'wrong' is in the eye of the beholder. It's like, toilets flushing counter-clockwise in Australia: what's right for me might be wrong for someone else," he said, nailing that Simpsons reference, by the way. "But I will say we've noticed that most people do eat them, as you would say 'upside down,' I think because they fit right on your tongue that way. But that's not necessarily what I do."
So then, how does he -- someone who literally does nothing but eat and think about Pringles every single day -- consume them? I heard him pop open a can over the phone, and remove a crisp.
"How do I eat them?" he asked, with a crunch (and some polite chewing). "You, and maybe most people, would call it eating it 'upside down,' I would call it eating them the right way."
If you are wondering why one side of the seemingly innocuous chip is "right-side up," and one "upside down," let me give you a quick history lesson.
In their unflavored form, Pringles crisps (in this state, called "doughvals") are all the same -- either made of potatoes, or in rare cases, corn. So, all the hundreds of varieties of Pringles are only different because of the mix of flavor powder lovingly placed on the crisps by thousands of tons of shiny factory machinery.
From their inception till about 10 years ago, only one side of the crisps even got seasoned in the first place. And now -- despite both sides being semi-dusted on the production line, in their modern state -- one side still get a gets more flavoring, just based on their manufacturing system. You can read more about that here, but it basically boils down to one side of the Pringle getting an extra bout of seasoning on the production line before they are canned.
You can probably guess which side of the crisp that is, right?