How to Make Homemade Gourmet Pringles: Bon Appétit Test

Ingredients

• 200 g Potato Flour (fine texture, provides crispness)
• 200 g White Rice Flour (helps create a light, airy structure)
• 150 ml Water (lukewarm, to hydrate the dough)
• 2 tbsp Cornstarch (dusting to prevent sticking)
• 1 tsp Salt (enhances flavor)
• 2 L Vegetable Oil (for deep‑frying, neutral flavor, high smoke point)

Instructions

1. Create the Pringle Mold

   Using sharp scissors, cut a piece of metal mesh into a rectangular sheet, then trim the edges to match the shape of a Pringle using a real Pringle as a guide. Warm the metal with your hands to make cutting easier and handle the edges carefully as they are sharp.

   Time: PT10M

2. Measure Dry Ingredients

   Place a mixing bowl on the kitchen scale, tare it, then weigh 200 g potato flour, 200 g white rice flour, 1 tsp salt, and 2 tbsp cornstarch. Set aside.

   Time: PT5M

3. Form the Shaggy Dough

   Create a well in the dry mixture, pour in 150 ml lukewarm water, and stir with a spoon until a very dry, crumbly dough forms. It will feel like old Play‑Doh.

   Time: PT10M

4. Rest the Dough

   Cover the bowl tightly with foil and let the dough rest for 15 minutes. This allows the flours to hydrate.

   Time: PT15M

5. Revive and Knead

   After resting, wet your hands and massage the dough for about 5 minutes, adding a few drops of water if needed, until it becomes a cohesive ball.

   Time: PT10M

6. Roll and Laminate with Pasta Maker

   Divide the dough into manageable pieces. Pass each piece through the pasta maker on the thickest setting, fold the sheet in thirds, and run it through again. Gradually decrease the setting until you reach the thinnest setting (about 1 mm). Continue folding and re‑rolling until the sheet is uniformly thin and translucent.

   Time: PT1H

7. Cut Pringle Shapes

   Lay the thin sheet on a Silpat mat, dust with a thin layer of cornstarch, and use a small round cutter (or a Pringle as a template) to cut out individual chips. Transfer the cut pieces onto a sheet of plastic wrap to keep them from drying out.

   Time: PT15M

8. Heat Oil

   Fill a deep pot with vegetable oil to a depth of about 2 inches. Heat the oil to 350 °F (175 °C). Use a thermometer to monitor the temperature.

   Time: PT10M

   Temperature: 350°F

9. Fry the Chips

   Using a slotted spoon, gently lower one chip into the oil. Submerge for 5 seconds to puff the first side, then lift with the spoon and flip. Attach the chip to the metal mesh mold with a small strip of aluminum foil, then return it to the oil for a full minute until golden and crisp. Remove with a fork, let excess oil drip, and place on a cooling rack. Repeat for all chips.

   Time: PT30M

   Temperature: 350°F

10. Cool and Serve

    Allow the chips to cool completely on a wire rack. They will become crunchier as they reach room temperature. Serve immediately or store as directed.

    Time: PT5M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

20 g

Fat

4 g

Fiber

2 g