Watch Bon Apetit‘s Claire Saffitz nearly break. Again. This time over Pringles.
The pasty chef tackled the recreation by first breaking down the texture of the snack: She noticed that Pringles are more of a “potato crisp” made of a powder composite than traditional thinly sliced potatoes.
“This is gonna be a project that’s more about process and construction than flavor,” she noted.
She rolled a combination of rice flour, ground potatoes, and cornstarch through a pasta press to nail down the signature paper-thin texture.
Next challenge: getting the shape down.
When drying the dough over a rolling pin and frying it between two slotted spoons didn’t work, she went back to adjusting the potato composite. Eventually, she made a mold by hacking apart a sieve. Read more…
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