DIY Homemade Pringles - Corinne vs Pin

Ingredients

• 200 g Potato Flour (fine powder, provides the base structure)
• 50 g Tapioca Starch (adds elasticity and chewiness)
• 50 g Rice Flour (helps keep the chip light and crisp)
• 250 ml Water (lukewarm, to bring dough together)
• 5 g Salt (about 1 teaspoon, for flavor in dough)
• 2 L Vegetable Oil (high smoke‑point oil such as canola or peanut for deep frying)
• to taste Additional Fine Sea Salt (sprinkled on chips after frying)

Instructions

1. Create the Hyperbolic Paraboloid Mold

   Cut the large mesh strainer into a rectangular piece about 12×8 inches, then bend it gently to form the classic Pringles saddle shape. Secure the edges with a few staples or tape so it holds its form.

   Time: PT15M

2. Mix Dry Ingredients

   In a mixing bowl combine potato flour, tapioca starch, rice flour, and salt. Whisk until evenly distributed.

   Time: PT5M

3. Form the Dough

   Gradually add lukewarm water to the dry mixture while stirring with a whisk. Continue until a smooth, slightly tacky dough forms—similar in texture to a thick pancake batter that can be extruded.

   Time: PT15M

4. Rest the Dough

   Cover the bowl with plastic wrap and let the dough rest for 30 minutes. This hydrates the starches and improves elasticity.

   Time: PT30M

5. Extrude the Dough into a Sheet

   Load the rested dough into the pasta extruder (or use a rolling pin). Set the extruder to its thickest setting and push the dough onto a Silpat mat, forming a uniform sheet about 2 mm thick.

   Time: PT20M

6. Cut and Shape the Chips

   Using a small round cutter (or the edge of a cookie cutter), cut circles from the sheet. Gently place each circle onto the mesh‑strainer mold, pressing lightly so the dough conforms to the saddle shape. Cover with a sheet of aluminum foil to hold the shape.

   Time: PT30M

7. Heat the Oil

   Fill the deep fryer or pot with vegetable oil to a depth of about 2 inches. Heat to 180 °C (350 °F). Use a thermometer to maintain temperature.

   Time: PT10M

   Temperature: 180°C

8. Fry the Shaped Chips

   Using a slotted spoon, gently lower each foil‑covered chip into the hot oil. Fry for 12‑15 seconds until the edges turn golden‑brown and the chip puffs slightly. Remove with the slotted spoon and place on paper towels to drain.

   Time: PT15M

   Temperature: 180°C

9. Season and Cool

   Immediately sprinkle fine sea salt over the hot chips. Let them cool completely on a wire rack; they will crisp up further as they reach room temperature.

   Time: PT10M

10. Taste Test and Adjust

    Taste a chip; if it lacks salt, add a pinch more. If the color is too dark, lower oil temperature next batch to 170 °C (338 °F). Record adjustments for future batches.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

13 g

Fiber

2 g