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. 

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