The Vegan Homemade Pringles-Style Potato Chips are crispy and delicious. We made them with potatoes, cornstarch, garlic powder, vegetable oil, salt, water, paprika, and onion powder. They contain 3 grams of protein and 180 calories per serving. These are ready to serve in just forty minutes. Store these Vegan Homemade Pringles-Style Potato Chips for three days in the refrigerator. You may serve these chips with a BBQ platter, avocado sandwich, vegan salsa, mushroom burger, garlic dip, or nacho platter. Preparing this snack is very easy because the given instructions are clear.
STATS:
- Serving size: 1 cup chips
- Cooking time: 20 minutes
- Cuisine: American
- Total time: 40 minutes
- Course: Snack
- Diet: Vegan
- Calories: 180 kcal
- Serving: 6
- Preparation time: 20 minutes
EQUIPMENT:
- Vegetable peeler
- Knife
- Large bowl
- Clean kitchen towel
- Deep-frying pan
- Slotted spoon
- Cooling rack
- Mixing bowl
INGREDIENTS:
- Half tsp garlic powder
- 2 large potatoes
- Half cup cornstarch
- 1 tbsp vegetable oil
- Half tsp salt
- 2–3 tbsp water
- Half tsp onion powder
- Vegetable oil
- Half tsp paprika
INGREDIENT NOTES:
POTATOES:
- These potatoes give the base to the chips and become crispy when we fry. You may utilize Yukon Gold potatoes as per your preference.
CORNSTARCH:
- Cornstarch makes the light and crispy coating around the slices. It reduces the moisture from the surface of the potatoes. You may use potato starch as an alternative.
VEGETABLE OIL:
- We use vegetable oil to fry the potato chips. It makes the potatoes crispy and golden while frying. You may use peanut oil as a substitute.
WATER:
- Water sticks the seasoning to the potato chips perfectly. You may skip it and chill the mixture for a few minutes instead.
GARLIC POWDER:
- It gives a warm and savory garlic taste to the chips. You may use roasted garlic powder as per your choice.
INSTRUCTIONS:
- First, peel the potatoes, then evenly slice them into thin rounds.
- Now dip the potato slices in cold water for fifteen minutes.
- Drain the potato slices and dry them well then include in the bowl.
- Toss the potato slices with garlic powder, cornstarch, salt, onion powder, and paprika.
- Include 1 tbsp vegetable oil and mix in water little by little to set the consistency.
- Warm the frying oil over a medium flame and fry the potatoes chips in batches.
- Take out the potato chips with a slotted spoon and drain them well.
- Lastly, cool the potato chips and serve them cool for crispier results.
SERVING SUGGESTIONS:
SANDWICH & WRAP:
- Grilled Cheese Sandwich
- Club Sandwich
- Chickpea Salad Wrap
- Avocado Sandwich
BURGER:
- Classic Bean Burger
- Crispy Chickpea Burger
- Mushroom Burger
- BBQ Burger
DIP & SNACK:
- Guacamole
- Garlic Dip
- Vegan Hummus
- Vegan Salsa
- Cashew Cheese Dip
SNACK:
- Nacho Platter
- Loaded Potato Skins
- Mini Sliders
- Vegetable Platter
TIPS:
- Slice the potatoes very thinly and into equal pieces to get better crispiness.
- You should not crowd the pan and fry the chips separately.
- Dry the potato slices properly, then include the coating for better results.
- Cool the chips slightly to get the best crispy texture, then serve.
STORAGE INFORMATION:
FRIDGE:
- Include these cooled potatou chips in a closed box and store for three days.
FREEZER:
- Freezing this snack is not recommended.
FAQs:
Can I exclude garlic powder from this recipe?
- Yes, you may simply omit it or use another seasoning as a substitute.
Why are the chips not crispy enough?
- Too-thick slices or frying them in cold oil make the chips less crispy.
Can I include a mandoline in this recipe?
- Yes, you may use a mandoline for very thin and even slices.
Should we prepare the chips by baking instead of frying?
- Yes, you may arrange a single layer of potato slices & bake them in the oven.
Can I include other seasonings for these chips?
- Yes, you may use chili powder, black pepper, or dried herbs as per your choice.
NUTRITIONAL INFORMATION:
Calories: 180 kcal
Net carbs: 29 g
Iron: 1.2 mg
Total carbs: 32 g
Vitamin A: 145 IU
Fiber: 3 g
Calcium: 18 mg
Protein: 3 g
Sodium: 220 mg
Potassium: 420 mg
