by Laura Hethertington & Oliver Lockett for £4.00
25th June 2014
60g tin of smash (to start)
Paprika (or your pringle flavouring of choice)
Some ingenious moulding solution
Depending on just how pimped you want your pringle, throw as much smash as required into a bowl (we used about 60g) and add boiling water gradually. Mix it up – you want a smooth doughy, but fairly firm consistency in order that it sticks together and doesn’t form smush (rather than smash – geddit?). Add slightly more smash if it looks too watery.
Place one sheet of baking paper on a flat surface and plop your pre-pringle smash on top. Flatten it a little with your hands (make sure you’ve washed ‘em!) and form it into a circle shape. Pop another sheet of baking paper on top of the smash and with a rolling pin, roll the smash as flat and thin as you can to about an even (even is important) ‘coin depth’. Peel off the top layer of baking paper, trim and re-roll until you get a good circle.
Using your ingenious moulding solution (ours was drinks cans lined up end to end, but shush – its patent pending) form your flat pringle into a pringle-y shape.
Crank your oven up to 200C and get cooking. When it turns a golden brown colour round the edges, it’s time to come out – ours took about 20 minutes.
Add salt and a generous sprinkling of paprika and – ta da – one pimped pringle! Enjoy!