Homemade “Pringles”

30 Jun

Print the recipe card!  homemade pringles

Switching gears…

Thanks to a very gracious reader, Jennine in Alaska, our food storage journey continues while I’m out of commission July and August!     If you’re a comment reader, you’ve probably noticed her comments along the way here on the blog as Plickety Cat;  she’s got a lot of great first hand knowledge I know we’re all going to benefit from.

So, by way of formal introduction, here’s a little more about her (in her own words) and then we’ll move along to one of her recipes (it’s awesome!) that she offered to let me share with you all …

Megan has asked me to write a few guest columns while she’s getting settled with her new munchkin this summer, so I figured I should briefly introduce myself before just jumping into the thick of things. You can get the long version on our blog Off-Grid in Alaska (http://www.jenninewardle.com), but here’s the short version:

In 2004, after I was (finally!) diagnosed with Asperger’s Syndrome, my husband and I made the decision to chuck the corporate world and move somewhere a little less civilized. OK, a LOT less civilized. For the last three years, we’ve been living off-grid in bush Alaska, three hours outside of Fairbanks, in conditions that most people would consider “extreme” even for Preppers. For the first 2 years we lived in a 16×20 wall tent, and finally moved into the 16×24 cabin we’re building last fall.

Since we are off-grid in every sense of the word, I must make do with an ad hoc kitchen, no refrigerator, only a tiny DC freezer, limited access to fresh ingredients, and hauled-in water. I’ve had to learn to be creative with shelf stable foods to produce tasty and interesting pantry meals, and be extra conservative with our water (both for cooking and washing up after!). To complicate matters further, my husband and I have a few food allergies/sensitivities that we must work around, so meals that easily accept substitution or reduction of ingredients like corn, wheat, soy and eggs are essential.

Unfortunately, we’re still in construction phases on the interior, and I don’t have a full kitchen or proper oven yet. It’s just a little too warm to fire up the woodstove for the stovetop oven right now, so I won’t be able to share any actual baked or roasted meals with you unless the weather cooperates long enough to use my solar oven. However, I did promise to share some nifty bean recipes with everyone since our charming hostess isn’t able to contending with her own family food allergies. I hope you’ll find some of my food storage tips and recipes useful while we anxiously await baby updates and Megan’s eventual return 🙂


As a pre-note, I have to say this was the easiest chip recipe I’ve made so far!  You’ll be surprised, one batch makes a lot!  And the best part…everyone in the family LOVED these chips!!  I’ll definitely be making them again.  I used dehydrated flaked potatoes (blended into powder beforehand) since I didn’t have powdered instant potatoes on hand and found that they worked great.  3 cups of dehydrated flaked potatoes made a good full cup of potato powder.  Also, the baked version was excellent, not to mention fat free… a perfect “no guilt” snack!

Thanks so much Jennine, for sharing this recipe with us! 

Homemade “Pringles”
1 c warm water
1/4 tsp salt
1 c instant mashed potatoes (powdered kind works better than the flake or pearl kind)
1 c rice flour
1 Tbsp cornstarch
1/4 tsp of baking powder
Peanut or coconut oil for deep frying
Dissolve the salt in the water, then add to dry ingredients.  Mix into stiff dough. Pass dough through pasta machine at the lowest setting (I’ve never been able to make these thin enough rolling by hand). Cut the flatten dough into 2” squares or use a sharp cookie cutter lightly greased with cooking spray to make different shapes. In a heavy skillet or kettle, heat oil to 350-375F (175-190C). Flash fry chips 10-15 seconds until crisp.
Oven method: preheat oven to 450F (232C), arrange chips on a cookie sheet covered with parchment paper, spritz tops with cooking spray, place in top rack of oven and bake for 2-3 minutes until crisp.
Alt: Mix cooked potatoes and rice in blender/food processor with the cornstarch, baking powder & salt to make the dough (you shouldn’t need any water).
Working with 1/3 of the dough, knead together 8-10 strokes before pressing.
The dough becomes workable and cohesive by folding and re-pressing it 4-5 times.
Press dough to the thinnest setting…
Cut into “chips”…
Spritz with cooking spray or oil and lightly salt or season before baking on parchment paper at 450 for 2-3 minutes.
Allow to cool (they’ll crisp completely upon cooling) and enjoy!

17 Responses to “Homemade “Pringles””

  1. andrea June 30, 2012 at 5:43 pm #

    That looks fantastic! I have some 20 year old mashed potato powder that would work great with this recipe….I’ll have to go out and find some rice flour though. Do you buy that or can I blend rice to make it?
    I also must give kudos to Jennine, We have a 16x 24 wall tent for our family of 8, we’ve camped in it for probably a total of 20 or fewer days. I can’t imagine living it in for 2 years. I’m sure you are writing about this on your blog, if not, please do. I’m sure you could share lots of tips and hints. Anyway, I look forward to more awesome info from off the grid.

    • myfoodstoragecookbook June 30, 2012 at 5:50 pm #

      Thanks Andrea, me too! About the rice flour, I bought it (it was from Bob’s Red Mill, easy to find at the grocery store) but you could grind rice for it as well if you wanted to go to the work of doing that.

      • ready1 June 30, 2012 at 6:55 pm #

        Grind it….of course, what was I thinking. Perfect, thanks for the reminder of that loud machine that I lug out of my laundry room every now and again 🙂

  2. PlicketyCat July 1, 2012 at 10:54 pm #

    Hi Andrea – yes, grinding the rice into flour works better than buying rice flour in most cases. Many of the commercial rice flours I’ve tried seem to have a little less starch in them than home-ground. Which may be one of the reasons Megan had to work her dough twice as long as I normally do 🙂

    I don’t think I could have lived in our wall tent with a family of 8. It was just hubby and I with a cat and very large dog. A little organizational magic and fiddling with power tools, and it was just like living in an efficiency apartment — http://www.jenninewardle.com/2009/12/photo-tour-tent-interior.html. The hardest part for us living in the tent was when the temps stayed down at -40 (and lower!) for weeks…. brrrrrr!

    • willa July 11, 2012 at 7:08 pm #

      how brave you are

  3. whbschneider January 22, 2013 at 10:07 pm #

    These look amazing! I’m curious though—how many chips does it make in total? Totally going to try this : ) I’m also curious if you could use a loaded baked potato package—now THAT sounds amazing!

    • myfoodstoragecookbook January 24, 2013 at 5:13 pm #

      Sorry for the delay in replying…

      These make a lot of Pringles, I don’t know how many exactly but easily a big bowlful. You can see how thin the dough gets rolled out, so a small portion of it goes a long way!

      Thanks for visiting and for the idea you shared! I hope you’ll come back and let me know if you try out the loaded baked potato package and how you liked it! 🙂

  4. Mrs barout May 30, 2013 at 1:21 pm #

    I real enjoy the meal n ts simple to make thanks alot

  5. Rita August 27, 2013 at 7:04 pm #

    I just discovered Snapea Crisps which are quite tasty and appear to be made similarly to pringles though in a pea pod shape. I’m interested in substituting mashed peas for the instant potatoes and water in this recipe and give it a try. Have you tried making anything similar to the snapea crisps?

    • Megan August 27, 2013 at 7:18 pm #

      Cool idea! No, I haven’t tried that. Please email me (or comment here again) and let me know if it works. I’d love to know! Our family can’t have peas due to a food allergy one of our kids has, however, lots of other people would probably love to have a recipe like that!

  6. Vinkita May 22, 2014 at 9:46 pm #

    God this sounds yummy, I’ll have to try this when I take a break from studying.
    Quick question: Where it says “Alt: Mix cooked potatoes and rice in blender/food processor with the cornstarch” is it cooked potatos and uncooked rice? Or is the rice supposed to be cooked too?

    • Megan June 3, 2014 at 12:00 am #

      Sorry for the late reply, this comment was lost for a little while in my spam folder. In this case it would be cooked rice to be combined with the potatoes.

      So glad you enjoyed the post! Good luck — I hope you have fun making it!

  7. dexter October 5, 2014 at 3:57 pm #

    ilove the pringles their nice

  8. mariam April 6, 2015 at 6:29 am #

    thanks for this delicious recipe. it is so easy but if you don’t have pasta machines.what can you use.

    • Megan April 6, 2015 at 9:54 am #

      Yeah, to make it realistic (not taking all day to roll the dough thin enough) you really need a pasta machine. It’s honestly too much work to do without one (in my opinion).


  1. Pantry-Made Falafels « My Food Storage Cookbook - August 7, 2012

    […] flour. I milled uncooked brown rice into flour for this recipe, and used the leftover to make Pringles. Rice is a comparatively soft grain to grind, and I only had to pass it through my mill once on the […]

  2. 2012′s Top 12 « My Food Storage Cookbook - January 5, 2013

    […]  Homemade “Pringles”  I wasn’t surprised by this recipe  placing high on the list at all.  Thanks to Jennine […]

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