Homemade “Pringles” Ingredients: 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 Instructions: 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!