DIY GIANT PRINGLES!!

Ingredients

• 500 g Ground Pork Sausage (fresh, preferably with a hint of garlic and herbs)
• 100 ml Whole Milk (room temperature)
• 150 g All-Purpose Flour (sifted)
• 1 tsp Salt (fine sea salt)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Baking Powder (to give a light texture)
• 1 tbsp Vegetable Oil (for greasing the baking sheet)

Instructions

1. Gather and Prepare Ingredients

   Measure all ingredients, let the milk sit at room temperature, and pre‑heat the oven to 200°C (392°F).

   Time: PT5M

   Temperature: 200°C

2. Combine Sausage and Milk

   Place the ground pork sausage in the mixing bowl, pour in the milk, and stir with a whisk until the mixture is uniformly moist.

   Time: PT3M

3. Add Dry Ingredients

   Add sifted flour, salt, pepper, and baking powder to the bowl. Mix until a shaggy dough forms; it should be slightly sticky but manageable.

   Time: PT4M

4. Knead the Dough Lightly

   Turn the dough onto a lightly floured surface and knead for about 30 seconds just to bring it together. Do not over‑knead.

   Time: PT2M

5. Roll the Dough Thin

   Using a rolling pin, roll the dough into a sheet about 2 mm (1/16 in) thick. The thinner the sheet, the crispier the final product.

   Time: PT3M

6. Cut Pringles Shapes

   If you have a Pringles‑shaped silicone mold, press it onto the rolled dough to cut out circles. Otherwise, use a round cookie cutter (≈2 in) and trim the edges with a knife.

   Time: PT2M

7. Bake the Chips

   Arrange the cut circles on a parchment‑lined baking sheet, brush lightly with oil, and bake for 12‑15 minutes, or until golden and crisp.

   Time: PT15M

   Temperature: 200°C

8. Cool and Serve

   Remove the sheet from the oven, let the chips cool on a wire rack for 5 minutes. Serve warm or store for later.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

20 g

Fat

15 g

Fiber

1 g