PRINGLES/Homemade Snack/light Crispy & Delicious Potato 🥔 Chips

Ingredients

• 175 g Potato (boiled, peeled and mashed)
• 1 cup Rice Flour (sifted)
• 0.5 cup Corn Starch
• 1 tsp Salt (preferably rock salt (sendha namak))
• 2 tbsp Water (adjust to achieve a smooth paste)
• 2 tbsp Corn Flour (for dusting before rolling)
• 2 cup Vegetable Oil (for shallow frying, use a neutral oil with high smoke point)
• 0.5 tsp Chaat Masala (homemade or store‑bought, adds tangy flavor)

Instructions

1. Boil and Mash the Potato

   Place the peeled potato in a saucepan, cover with water and boil until tender (about 10 minutes). Drain and mash thoroughly with a masher.

   Time: PT12M

2. Create a Smooth Paste

   Transfer the mashed potato to a blender jar, add 2 tbsp water and blend until the mixture is completely smooth and free of lumps.

   Time: PT5M

3. Add Dry Ingredients and Knead

   Into the smooth potato paste add 1 cup rice flour, 0.5 cup corn starch, 1 tsp salt and 2 tbsp corn flour for dusting. Mix with a spatula, then knead by hand until a smooth, non‑sticky dough forms.

   Time: PT7M

4. Divide and Roll the Dough

   Divide the dough into two equal portions. Dust each portion with a thin layer of corn flour, then roll each portion as thinly as possible (about 1‑2 mm) using a thin rolling pin.

   Time: PT10M

5. Cut into Chip Shapes

   Using a round cutter, glass rim, or small knife, cut the rolled sheet into small circles (or any shape you prefer). Place the cut pieces on a plate, cover with a clean cloth and let rest for 5 minutes.

   Time: PT5M

6. First Fry (Pre‑Fry)

   Heat 1‑2 cup oil in a frying pan over medium‑low flame. When the oil shimmers, gently place a few chips in the oil and fry for 15‑20 seconds, turning once. Remove with a slotted spoon and set on paper towels.

   Time: PT5M

   Temperature: Medium‑Low

7. Rest After First Fry

   Lay the pre‑fried chips on a plate and let them rest for 5 minutes to cool and release surface moisture.

   Time: PT5M

8. Second Fry (Crisping)

   Increase the heat to medium. Fry the rested chips again for 1.5‑2 minutes until golden brown and crisp. Remove and drain on paper towels.

   Time: PT5M

   Temperature: Medium

9. Season

   Transfer the hot chips to a large bowl, sprinkle 0.5 tsp chaat masala (or to taste) and toss gently to coat evenly.

   Time: PT2M

10. Serve or Store

    Serve immediately for maximum crunch, or let cool completely and store in an airtight container.

    Time: PT2M

Nutrition Facts

Calories

525

Protein

6 g

Carbohydrates

90 g

Fat

20 g

Fiber

5 g