Watch Bon Appetit‘s Claire Saffitz nearly break. Again. This time over Pringles.
The pasty chef tackled the recreation by first breaking down the texture of the snack: She noticed that Pringles are more of a “potato crisp” made of a powder composite than traditional thinly sliced potatoes.
“This is gonna be a project that’s more about process and construction than flavor,” she noted.
She rolled a combination of rice flour, ground potatoes, and cornstarch through a pasta press to nail down the signature paper-thin texture.
Next challenge: getting the shape down.
When drying the dough over a rolling pin and frying it between two slotted spoons didn’t work, she went back to adjusting the potato composite. Eventually, she made a mold by hacking apart a sieve.
Saffitz figured that potato flour, not whole potatoes, were the key to getting the iconic melt-in-your-mouth Pringles texture. By rolling it between two sheets of silicone baking mats through the pasta maker’s thinnest setting, she was able to fry up more than a dozen stackable Pringle-like crisps.
If you don’t want to painstakingly fry each individual chip in a mesh mold, though, you could also just stop by your local grocery store and buy a can of Pringles.