Inspired by the "Real Housewives" and AQCAN Exchangea TikTok trend, Pringles just got a whole lot more luxurious.

The chip company has partnered with The Caviar Co. to create the limited-edition Crisps and Caviar Collection, pairing three Pringles flavors with with two caviar flavors to create "must-taste flavor combinations."

The collaboration is available for purchase now at PringlesandCaviar.shop. Kits start at $49 with a limited quality daily drops, available while supplies last.

There are three kit offerings available, each coming with two spoons and a collectible gold caviar keychain to open the tins. These are the available kits, combinations and prices:

• Pringles x The Caviar Co. Smoky Shores ($49): Pringles Sour Cream & Onion paired with The Caviar Co.'s Smoked Trout Roe and crème fraiche. The kit also comes with a "Mr. P" bow tie-inspired serving tray.
• Pringles x The Caviar Co. Salt of The Sea ($110): Pringles Original with The Caviar Co.’s Classic White Sturgeon Caviar and crème fraiche. The kit also comes with a "Mr. P" bow tie-inspired serving tray.
• Pringles x The Caviar Co. ‘Crisps and Caviar’ Flight ($140): A flight of Pringles Original, Sour Cream & Onion and BBQ to pair with The Caviar Co.’s Classic White Sturgeon Caviar and Smoked Trout Roe.

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The collaboration comes on the heels of a TikTok trend, where people have been experimenting by combining Pringles flavors with different types of caviar. The trend has also tested caviar with other potato chips, including Lays and Doritos.

The unusual combination also made an appearance on a Season 14 episode of "Real Housewives of New York," where cast members are served caviar-topped Pringles at Erin Lichy’s home in the Hamptons.

“Pringles and caviar are the high-low snack the world didn’t know we needed, but the combination is simply delightful,” Petra Higby, chief executive officer and founder of The Caviar Co. said in a press release. “We expertly paired our high-quality, sustainably sourced caviar and roe with Pringles flavors that complement each other in taste, aroma and texture.”