Everyone love Pringles, but lets face it: they are not exactly cheap. The solution? Make your own Pringles!

I'm explaining how to make the Sour Cream & Onion ones, since they are my favorite, but you can just as easily make the Original ones, just by not adding sour cream or onion to the mixture.
Even though they may not look exactly like Pringles, the flavor is really really close (and, if you make the original ones, even closer)

Step 1: Ingredients

In order to make Sour Cream & Onion Pringles you'll need:

- 2 small onions
- 3 small lemons (or 4 tbsp of lemon juice)
- 4 tbsp of cornstarch
- 1 cup of milk
- 1/2 cup of sour cream
- 1 2/3 cups of instant mashed potatoes (powder)
- 1 tbsp of salt
- 1 tbsp of sugar
- Oil
- Ground black pepper
<p>Ingredients for SC&amp;O seasoning-grind to powder</p><p>1/4 cup plus 1 teaspoon kosher salt</p><p>3 pounds russet potatoes, scrubbed, washed and thinly cut on a mandoline (about 1/10thof an inch)</p><p>8 cups peanut oil</p><p>3 tablespoons buttermilk powder</p><p>2 tablespoons onion powder</p><p>1 tablespoon garlic powder</p><p>1/2 teaspoon sugar</p><p>3 tablespoons minced fresh dill</p>
how would you make the original flavor? and is BBQ possible?
<p>1 teaspoon paprika</p><p>1/2 teaspoon garlic salt</p><p>1/4 teaspoon sugar</p><p>1/4 teaspoon onion powder</p><p>1/4 teaspoon chili powder</p><p>1/8 teaspoon ground mustard</p><p>Dash cayenne pepper</p>
so healthy!
Great recipe! One question: I live outside the US and can't find smashed potatoes. Is there any way to use fresh potatoes instead?
you don't need to &quot;find&quot; smashed potatoes! Just smash them yourself!!! its really not hard...google it if you don't know how
i was wondering about mashed potatoes too, looked it up and they're what we normally call pur&eacute;/pur&ecirc;
my most fave crisp in the whole world and yes you are tight they are not cheap! thank you soooooo much and best of luck in the competition ! from 1Dgirl PS please follow me :)
One nice thing about this recipe is that it's gluten free-- which means that you can reuse the dough after you've cut your first batch out, and it won't get tough. <br> <br>Thanks!
Looks delicious! The vegie pulp you throw out would make a great creamy soup, blended with a tad of baking soda (if needed, to neutralize the lemon's acid) and milk or cream.

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