Pringles Sour Cream and Onion Chips Recipe
This Pringles Sour Cream and Onion Chips recipe captures the crispy, airy crunch and zesty flavor of the classic snack with a fresher, more customizable homemade take. Thin-cut potato crisps bake up light and crisp, then get coated in a tangy sour-cream-and-onion seasoning that hits all the right notes. The recipe keeps the method simple while offering tips for texture, flavor balance, and storage to keep every batch snappy.
Servings: 2
Ingredients
- 1 2/3 cups Instant Mashed Potatoes
- 1 cup Milk
- 1/2 cup Sour Cream
- 2 tbsp Cornstarch
- 1 tbsp Lemon Juice
- 1 tbsp Salt
- 1 tbsp Sugar
- 1 tsp Black Pepper
- 2 tbsp Onion Powder
- 2 tbsp Vegetable Oil
Instructions
- Heat the milk and sour cream together in a saucepan over medium, stirring till it’s smooth and blended.
- Stir in lemon juice, salt, sugar, onion powder, and black pepper.
- Once it’s all mixed, take the pan off the heat.
- Add instant mashed potatoes and cornstarch, then mix until a soft dough forms and pulls away from the sides.
- It comes together pretty quickly.
- Roll the dough thin between parchment sheets.
- Try to keep the thickness even so the chips bake right.
- Cut oval shapes and place them on a lightly oiled baking sheet, leaving a bit of space between each.
- Bake at 350°F for 12 minutes, flip the chips, then bake another 8 minutes until lightly golden.
- Keep an eye on those edges; they can go fast.