What Are Pringles Made Out Of? The Surprising Answer Behind the Stackable Snack

November 9, 2025 •

3 min read

Despite being called "potato crisps," Pringles are only about 42% potato by content, according to a UK court case. The surprising reality is that what are Pringles made out of is a meticulously engineered dough, not sliced whole potatoes, which is the key to their perfectly uniform, stackable shape.

Quick Summary

Pringles are primarily made from a dough of dehydrated potato flakes, corn flour, rice flour, and wheat starch. This mixture is pressed into its unique hyperbolic paraboloid shape, fried, and seasoned to create the consistent, stackable snack.

Key Points

Dough-Based, Not Sliced: Pringles are made from a blended dough of dehydrated potatoes and various flours, not whole, sliced potatoes.
Only 42% Potato: The potato content in a Pringle is surprisingly low, with other ingredients like corn, rice, and wheat making up the majority.
Engineered for Stacking: The iconic saddle-like curve, known as a hyperbolic paraboloid, is a result of a specific molding process during manufacturing.
Fried, Not Baked: Despite the highly-engineered process, Pringles are still fried in vegetable oil to achieve their crispy texture.
Legally Distinct: Due to their composition, Pringles cannot be legally marketed as "potato chips" in the U.S. and are instead called "crisps".

A Closer Look at the Key Ingredients

While the original flavor may seem simple, a Pringle is a complex mix of ingredients designed for consistency, texture, and flavor. Unlike traditional potato chips, which are thinly sliced and fried potatoes, the core of a Pringle is a dough made from a specific blend of starches and flours.

The Foundational Blend

The primary components of a standard Original Pringle in the U.S. include dehydrated potato flakes (approximately 42% of the crisp), vegetable oil, degerminated yellow corn flour, cornstarch, rice flour, and wheat starch. Additional ingredients include maltodextrin, mono- and diglycerides, salt, and seasoning.

Ingredient Variations by Country and Flavor

The exact ingredients can differ depending on the flavor and country of production. International versions might use alternative oils or emulsifiers. Flavored Pringles incorporate extra elements such as cheese solids, onion powder, and flavor enhancers like MSG.

The Unique Manufacturing Process

The production of Pringles is a highly technical process that results in their uniform shape and taste, distinguishing them from traditional potato chips.

Step-by-Step Production:

Dough Preparation: Dehydrated potato flakes, flours, and other ingredients are combined with water to create a dough.
Rolling and Cutting: The dough is rolled into a thin sheet and cut into the signature hyperbolic paraboloid shape.
Molding and Frying: The cut pieces are placed in saddle-shaped molds before being fried to achieve their curve, which helps with stacking.
De-oiling and Seasoning: Excess oil is removed after frying, and seasoning is applied while the crisps are still warm.
Stacking and Canning: The finished crisps are stacked into their protective, cylindrical cans, a design credited to Fredric Baur.

Pringles vs. Traditional Potato Chips: A Comparison

Their ingredients and manufacturing lead to fundamental differences compared to regular potato chips. Here is a comparison:


Feature	Pringles	Traditional Potato Chips
Main Ingredient	Reconstituted dehydrated potato flakes and starch blend (~42% potato)	Thinly sliced whole potatoes (100% potato)
Shape	Uniform, engineered hyperbolic paraboloid	Irregular, varying in size and shape
Manufacturing Process	Dough formed, cut, and molded before frying	Sliced and fried or baked directly
Texture	Consistent, light, and crispy with a uniform bite	Varies, with some pieces being crispier than others
Salt/Seasoning	Applied in a fine mist or dusting, often on one side for maximum flavor	Typically applied in a tumbler or sprinkled on after frying
Packaging	Stacked inside a cylindrical, airtight can	Shipped in bags, leading to breakage and air pockets

The Great 'Chip' vs. 'Crisp' Debate

In 1975, the U.S. FDA required Pringles to include a disclaimer if called "chips" due to being made from dried potatoes, leading the company to use "crisps" instead. A notable UK court case saw Procter & Gamble argue, unsuccessfully, that Pringles were not "potato crisps" to avoid a snack tax, highlighting their unique composition.

Conclusion

What Pringles are made of is a carefully engineered dough of dehydrated potatoes, various flours, and oils, formed into a consistent, stackable shape. This process distinguishes them from traditional potato chips and gives them their unique texture and form.

For more details on Pringles products and ingredients, visit the official Pringles website: Pringles® Official Website.

Frequently Asked Questions

Pringles are made from real, dehydrated potatoes, but they are not sliced potatoes like traditional chips. The potatoes are mashed and formed into a dough with other ingredients.

The primary ingredient is dehydrated potatoes, which makes up around 42% of the crisp. However, other flours like corn and rice are also major components.

In the U.S., the FDA ruled that because they are not made from sliced potatoes, Pringles cannot legally be called "chips" without a disclaimer. Pringles opted to use the term "crisps" instead.

The uniform shape is created by pressing the potato dough into special hyperbolic paraboloid molds during the manufacturing process.

Pringles are fried. After being molded, the crisps pass through a vat of hot vegetable oil on a conveyor belt.

The unique, stackable can design was developed by Fredric Baur, an organic chemist who was so proud of his invention that he had some of his ashes buried in one.

No, while the base dough is similar, different flavors contain various additional ingredients and seasonings. For example, some may contain dairy or MSG.