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The aim of sponging is to desalinate the Pringle, so that sweet Pringle recipes can be created. This technique is surprisingly effective, and far simpler to implement than other methods such as electrolysis.
Take a piece of absorbent paper kitchen towel and fold into a Pringle-sized rectangle.
Run the paper rectangle briefly under a cold tap and then wring it out; the
rectangle should be damp but not sodden.
Taking care to support the Pringle, daub each side in turn with the moistened
towel. Two or three strokes per side should suffice. The aim here is to dissolve
the salt without soggifying the Pringle. Unless the Pringle is to be steeped
immediately after sponging, then dry it in the oven on a moderate heat.