Step 5: Make the Pringles!

It's time to make the Pringles!

Preheat the oven at 350º F (10-15 minutes) and take the dough layer out of the fridge.

Spread a thin layer of oil on a oven tray and sprinkle some salt on it. This with prevent the Pringles from sticking to the tray and it will give them a salty touch.

Cut the Pringles out of the dough layer and put them on the oven tray. I used an oval cookie cutter for this, but a glass would work too! 

Of course, you can use the remaining dough to make a new layer and repeat the process.

Put the Pringles in the oven for 12-15 minutes. Then, take them out, turn them over, and put them back in the oven for another 10 minutes.

You are done! Enjoy your homemade Pringles! 
<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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