Sour Cream & Onion Pringles Copycat




Introduction: 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

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 2: Prepare the Ingredients

The first thing you need to do is to mince the onions.

You don't have to cut them in very small pieces, since you will be straining the mixture later, and you will discard the pieces. 1/2 inch pieces should be more than enough. 

Once you are done with the onions, squeeze the lemons and save the juice.

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.

Step 4: Prepare the Dough

Once you have the liquid ready, add the instant mashed potatoes powder to it and stir well until it is mixed. (Check the image to see the result).

Afterwards, add the black pepper (to taste) and the cornstarch. Finally, mix everything and knead until you get a homogeneous dough.

Now that you have the dough ready, put a sheet of waxed paper over a tray and put the dough on it. Flatten it until you get a thin layer. You are going to cut the Pringles out from this layer, so make sure it is thin enough (although that will make the cutting out harder).
You may have to use several trays for this amount of dough.

Then, put the tray in the fridge and let the dough cool for an hour.

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! 

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    11 Discussions


    8 months ago

    This was a first attempt for me, so didn't go so well. These were far far too salty and very strongly flavored. I am wondering if the units in the recipe for the salt were correct. It says 1 tsb of salt, but I wonder if it should have said "tsp" instead.
    The "crisps" did brown lightly, but were much too soft and did not crisp. They came out rather like potato pancakes.
    The dough was very different from flour dough. For me it initially appeared to be too dry and tended to crumble when worked. It also tended to fragment rather badly when I pressed it under a rolling pin, and was quite difficult to get thin enough without breaking up. It appeared lack sufficient moisture to work easily.
    I also note that quite a lot of the onion goes to waste here.
    You seem to get one or two small servings worth of "crisps" for quite a bit of effort....

    possible mitigating circumstances :
    It was a first attempt at this recipe for me, so I probably made mistakes, but I found it quite difficult.
    I also had to work with an off-level oven, so the oil coat did not stay even
    The oven was electric.
    Our kitchen is far too small for the work needed to do this, but I really like Pringle's and wanted to try it....:-)
    You need at least two baking sheets handy. I only had one......


    5 years ago on Introduction

    Ingredients for SC&O seasoning-grind to powder

    1/4 cup plus 1 teaspoon kosher salt

    3 pounds russet potatoes, scrubbed, washed and thinly cut on a mandoline (about 1/10thof an inch)

    8 cups peanut oil

    3 tablespoons buttermilk powder

    2 tablespoons onion powder

    1 tablespoon garlic powder

    1/2 teaspoon sugar

    3 tablespoons minced fresh dill


    6 years ago on Introduction

    how would you make the original flavor? and is BBQ possible?


    Reply 5 years ago on Introduction

    1 teaspoon paprika

    1/2 teaspoon garlic salt

    1/4 teaspoon sugar

    1/4 teaspoon onion powder

    1/4 teaspoon chili powder

    1/8 teaspoon ground mustard

    Dash cayenne pepper

    Great recipe! One question: I live outside the US and can't find smashed potatoes. Is there any way to use fresh potatoes instead?


    Reply 6 years ago on Introduction

    you don't need to "find" smashed potatoes! Just smash them yourself!!! its really not it if you don't know how


    6 years ago on Introduction

    i was wondering about mashed potatoes too, looked it up and they're what we normally call puré/purê


    6 years 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 :)


    6 years ago on Step 5

    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.



    6 years ago on Introduction

    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.