Instructables

Sour Cream & Onion Pringles Copycat

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Picture of Sour Cream & Onion  Pringles Copycat
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)
 
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Step 1: Ingredients

Picture of 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

Step 3: Make the mix

Now, put the minced onion in a small pot and add the milk and the sour cream and mix everything.

Then, add the lemon juice you saved, the salt, and the sugar. Mix again.

Once you have mixed everything, put the pot on the fire and heat the mix until it boils. Then turn the fire off and let the mix settle for 10 minutes.

Finally, strain the mix. What you need is the liquid, so you can discard the rest.


kimhill10 months ago
so healthy!
evacooper11 months ago
how would you make the original flavor? and is BBQ possible?
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 "find" smashed potatoes! Just smash them yourself!!! its really not hard...google it if you don't know how
Gizah11 months ago
i was wondering about mashed potatoes too, looked it up and they're what we normally call puré/purê
1Dgirl11 months ago
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.

Thanks!
nanaverm12 months ago
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.