Commercial Pringles Hot Cheese contains two inflammatory seed oils (sunflower oil and canola oil) plus MSG, artificial flavors, and maltodextrin. This DIY version eliminates all seed oils by using avocado oil for baking, replaces MSG with nutritional yeast for natural umami, and uses real organic cheese and spices for authentic flavor.
Based on: Pringles hot cheese
· Makes approximately 24 servings
· Serving: 28g (about 16 chips)
Why This Recipe is Seed Oil Free
Commercial Pringles hot cheese from Pringles often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Pringles hot cheese may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic Yukon Gold Potatoes
1.8kg (about 4 lbs) · Organic Valley or local organic farms
Main ingredient providing the crispy potato chip base when thinly sliced and baked
Organic Avocado Oil
120ml (½ cup) · Chosen Foods Organic Avocado Oil
Healthy high-heat oil for baking that replaces inflammatory sunflower and canola oils from original
Natural thickener that helps seasoning stick and provides slight crispness
Instructions
Step 1. Preheat your oven to 400°F (200°C) and line 3-4 large baking sheets with parchment paper. Wash and scrub 1.8kg organic potatoes thoroughly but leave skins on for extra nutrition and fiber. Using a mandoline slicer or very sharp knife, slice potatoes into paper-thin rounds, approximately 1-2mm thick — consistency is crucial for even baking. Immediately place sliced potatoes in a large bowl of cold water to prevent browning and remove excess starch.
Step 2. Drain potatoes completely and pat absolutely dry with clean kitchen towels — any remaining moisture will prevent crisping. In a large mixing bowl, toss the dried potato slices with 120ml (½ cup) organic avocado oil, using your hands to ensure every slice is lightly but evenly coated. The oil replaces the inflammatory seed oils in commercial versions while providing the necessary fat for browning and crispness.
Step 3. Create the cheese seasoning blend by whisking together in a small bowl: 45g cheese powder, 30g nutritional yeast, 15g buttermilk powder, 8g paprika, 6g garlic powder, 2g cayenne, 8g real salt, and 12g tapioca starch. Whisk thoroughly for 2-3 minutes to break up any clumps — the tapioca starch helps bind the seasonings to the chips while the nutritional yeast provides natural MSG-like umami without artificial additives.
Step 4. Arrange potato slices in a single layer on prepared baking sheets, ensuring no overlap — overlapping prevents proper crisping. You'll need to work in 2-3 batches depending on your oven capacity. Bake for 12-15 minutes, then flip each chip carefully with tongs and rotate pans for even browning. Continue baking 8-12 minutes until chips are golden brown and crispy. Watch carefully in the final minutes as they can go from perfect to burnt quickly.
Step 5. Remove chips from oven when they're golden and sound crispy when tapped — they'll continue crisping slightly as they cool. While still warm, immediately sprinkle the cheese seasoning blend evenly over all chips, tossing gently to coat. The residual heat and oil help the seasonings adhere. Work quickly while chips are warm for maximum seasoning coverage.
Step 6. Allow chips to cool completely on the baking sheets for 10-15 minutes before transferring to serving bowls or storage containers. Taste and adjust seasoning if needed — you can always add more cheese powder or salt to individual servings. Use immediately for maximum crispness, or store in airtight containers for up to 5 days. Re-crisp in a 350°F oven for 2-3 minutes if they lose their crunch.
Storage
Store in airtight containers at room temperature for up to 5 days. For maximum crispness, include a small silica gel packet or store with a slice of bread (replaced daily) to absorb moisture. Can be re-crisped in 350°F oven for 2-3 minutes if needed.
Cost Comparison
Cost per serving (homemade)$0.35
Cost per serving (store-bought)$0.75
Savings53%
Higher upfront ingredient costs due to premium organic sourcing, but bulk buying provides long-term savings. Most spices and seasonings last for multiple batches, making subsequent batches even more economical.