Homemade Chips 'Pringles'
Baking and Desserts • American
Description
For those who want a truly diet-friendly version of 'Pringles', you can send the rounds directly onto baking paper into the oven (that's exactly what I did with the first batch of my chips) and brown them until crispy there. It turns out very tasty as well. But frying in oil is still tastier, of course.
Ingredients
- Salad Potatoes 3 pieces
- Butter 0 oz
- Wheat Flour 5 tablespoons
- Oat flakes 5 oz
- Spices to taste
- Chicken Egg 1 piece
- Dry yeast 0 oz
Step-by-Step Guide
Step 1
Boil the potatoes as for mashed potatoes.
Step 2
Drain all the water, mash into a puree, adding butter, mushroom seasoning, and spices (except paprika, which we sprinkle on the finished chips at the end). At this moment, dissolve a little yeast in warm water and let it sit for 5 minutes.
Step 3
Take the oat flakes (without sugar!!). Grind them into flour in a blender.
Step 4
In the cooled puree, add the oat flour, egg, yeast, and wheat flour. Knead a not too stiff dough; it should be slightly sticky to the hands. Let it rest for 20–30 minutes.
Step 5
Lay baking paper on the table, grease it with vegetable oil, and take a piece of dough, sprinkling a little flour on top.
Step 6
Slightly flatten the dough on the paper, cover with plastic wrap, and roll it out into a thin layer with a rolling pin.
Step 7
Remove the wrap and use a glass to cut out circles.
Step 8
In a deep skillet over high heat, heat sunflower oil (pour generously, as for frying) and fry the circles! They fry very quickly, literally 10–15 seconds on each side. The main thing is not to overcook them, otherwise, the taste is lost.
Step 9
When the chips are ready, sprinkle with paprika.
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