Pringles Recipe at Home - Learned From a Former Employee

Ingredients

• 1 piece Potato (large, peeled and cut into chunks for quick cooking)
• 0.5 piece Onion (medium, peeled and quartered)
• 500 ml Water (for boiling potatoes and onion)
• 1 tsp Red Ground Pepper (adds mild heat)
• 1 tsp Thyme (dried, optional herb)
• 1 tsp Salt (adjust to taste)
• 1 tsp Garlic Powder (adds savory flavor)
• 40 g Cornstarch (divided 20 g per flavor; provides structure)
• 1 sheet Parchment Paper (lines baking tray to prevent sticking)

Instructions

1. Prep Potatoes and Onion

   Peel the potato and cut it into bite‑size chunks. Peel half an onion and quarter it.

   Time: PT5M

2. Boil Until Tender

   Place the potato chunks and onion quarters in a pot, add 500 ml water, cover partially and cook over medium heat until a toothpick slides in easily.

   Time: PT15M

3. Blend to a Smooth Mash

   Drain any excess water, transfer the boiled potatoes and onion to a blender jar and blend until completely smooth.

   Time: PT5M

4. Season the Base

   Divide the mash into two bowls (or keep in one bowl for a single flavor). Add red ground pepper, thyme, salt and garlic powder. Mix well.

   Time: PT5M

5. Add Cornstarch for Structure

   Stir 20 g of cornstarch into each bowl (or 40 g total if using one bowl). Mix until the mixture thickens to a spreadable but firm consistency.

   Time: PT5M

6. Load the Piping Bag

   Fit a wide‑mouth piping bag into a glass to keep it steady, then fill the bag with the seasoned potato mixture.

   Time: PT2M

7. Preheat the Oven

   Preheat the oven to 180 °C (350 °F).

   Time: PT10M

   Temperature: 180°C

8. Pipe and Thin the Chips

   Line a baking tray with parchment paper. Squeeze the potato mixture onto the tray in small circles, leaving space between each. Cover with another sheet of parchment and use the glass to spread each circle thinly, making sure the circles do not touch.

   Time: PT10M

9. Bake the Chips

   Bake for 15–20 minutes, or until the chips are crisp and lightly golden.

   Time: PT20M

   Temperature: 180°C

10. Cool and Serve

    Remove the parchment paper, let the chips cool on the tray for a few minutes; they will crisp further as they cool.

    Time: PT5M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

30 g

Fat

0 g

Fiber

3 g