Homemade Pringles Potato Chips Recipe

Ingredients

• 1 large Large Potato (peeled, boiled until fork‑tender, then mashed)
• 3.5 tablespoons Water (room temperature)
• 0.5 cup Cornstarch (plus extra for dusting the fritters)
• 1 cup Rice Flour (fine rice flour, gluten‑free)
• 1 teaspoon Salt (fine sea salt)
• 2 cups Neutral Oil (for frying; canola, sunflower, or vegetable oil)

Instructions

1. Boil the Potato

   Place the peeled potato in a saucepan, cover with water, and bring to a boil. Cook until a fork slides in easily, about 10 minutes.

   Time: PT10M

   Temperature: medium-high heat

2. Mash the Potato

   Drain the potato and return it to the saucepan. Use a potato masher to mash until smooth, without lumps.

   Time: PT5M

3. Combine Dry Ingredients

   In a mixing bowl, whisk together the rice flour, 1/2 cup cornstarch, and salt.

   Time: PT2M

4. Form the Dough

   Add the mashed potato to the dry mixture, then drizzle in 3‑4 tablespoons of water. Mix with a spatula until a soft, non‑sticky dough forms.

   Time: PT3M

5. Rest the Dough

   Cover the bowl with a clean kitchen towel and let the dough rest for 5 minutes. This allows the flours to hydrate.

   Time: PT5M

6. Shape the Fritters

   With lightly oiled hands, divide the dough into 8 equal portions and flatten each into a disc about 1/2‑inch thick.

   Time: PT5M

7. Dust with Cornstarch

   Place a shallow plate with a thin layer of cornstarch. Lightly coat each disc on both sides, shaking off excess.

   Time: PT2M

8. Fry the Fritters

   Heat 2 cups of neutral oil in a frying pan over medium heat (about 350°F / 175°C). Fry the discs in batches, 2‑3 minutes per side, until golden brown and crisp.

   Time: PT10M

   Temperature: 350°F

9. Drain and Serve

   Transfer the fried fritters to a plate lined with paper towels to absorb excess oil. Serve hot, optionally with a yogurt‑mint dip.

   Time: PT2M

Nutrition Facts

Calories

180

Protein

2 g

Carbohydrates

30 g

Fat

6 g

Fiber

2 g