Cheetos from 'Classic Snacks Made from Scratch'

A recipe developer's interpretation of the iconic crunchy cheese snack.

By
Kate Williams
Kate Itrich-Williams is a contributing writer at Serious Eats.
Kate Williams
Kate Itrich-Williams is a food writer, editor, and recipe developer who wrote the "Cook the Book" column for Serious Eats.
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Updated January 07, 2024
A green bowl filled with homemade cheetos.

Serious Eats / Judi Swinks

Why It Works

  • Cheese in the dough and cheese added after the bake ensure these replicas have that desirable umami kick.
  • Buttermilk powder adds mouthwatering zip to the coating.
  • The log shape mirrors the shape of the original.


Cheetos are one of those mysterious processed snacks where the final texture and flavor does little to explain its manufacturing process. Did you see that Wired magazine piece with photos of the cornmeal mixture passing through an extruder into a fryer and then getting coated with cheese powder? Informative, yes. Useful for home experiments? Not so much.

In Classic Snacks Made from Scratch, Casey Barber presents her own interpretation of the Cheeto. Instead of trying to replicate it, she simply creates a buttery, flaky base with flour and cornmeal, rolls the dough into logs, and bakes the puffs in the oven. The final step is that generous coating of bright orange cheese powder. These Cheetos are certainly different than the ones you'll find in the red bags, but they're still pretty darn good.

Why I picked this recipe: Having not the first clue how to make Cheetos at home, I jumped at the opportunity to try my hand at Barber's technique.

What worked: These Cheeto-like snacks were easy to make, and the cheddar powder flavor was stick-to-your-fingers good.

What didn't: The texture was a little off; these cheese puffs were more like shortbread logs than Cheetos. Next time I'll go up on the cornmeal for more authentic Cheeto grit.

Suggested tweaks: Just like the Goldfish, these Cheetos would be easy to amp up; more flavorful cheese like sharp cheddar or even pepper jack would be right at home here.

Reprinted from Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats by Casey Barber. Copyright 2013. Published by Ulysses Press. All rights reserved. Available wherever books are sold.

This recipe was first published as part of the "Cook the Book" series.

February 2013

Recipe Details

Cheetos from 'Classic Snacks Made from Scratch'

Prep 10 mins
Cook 15 mins
Active 30 mins
Resting Time 60 mins
Total 85 mins
Serves 10 to 12 servings
Cook Mode (Keep screen awake)

Ingredients

For the cheese curls:

  • 4 tablespoons (2 ounces) chilled unsalted butter, cut into 1/2-inch cubes

  • 1/2 teaspoon kosher salt

  • 1/8 teaspoon garlic powder

  • 1 cup (4 1/4 ounces) unbleached all-purpose flour

  • 1 1/2 teaspoons yellow cornmeal

  • 4 ounces Monterey Jack cheese, finely shredded (about 1 cup)

For the cheese coating:

  • 2 tablespoons Cheddar cheese powder

  • 1/2 teaspoon buttermilk powder

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon cornstarch

Directions

  1. Make the cheese curls: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, salt, and garlic powder at medium-low speed for 1 to 2 minutes. Scrape down the sides of the bowl and add the flour, cornmeal, and shredded cheese. Stir together at low speed until a firm dough forms. Shape into a disc and place on a large sheet of plastic wrap; wrap tightly and refrigerate for 1 hour.

  2. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or Silpat liners.

  3. Pinch off small pieces of the chilled dough and gently roll between your palms and fingers to form lumpy logs roughly 2- to 2-1/2-inches long and 1/4- to 1/2- inch across. Place on the prepared baking sheets—you can space them fairly close together because they won't puff up while baking.

  4. Bake for 12 to 15 minutes, until the pieces are no longer shiny and are just beginning to brown around the edges. Transfer to a wire rack and let cool completely.

  5. Add the coating: Place the cheese powder, buttermilk powder, salt, and cornstarch in a spice grinder or mini food processor and whir for 10 to 15 seconds to blend evenly.

  6. Transfer to a large zip-top bag. Add the cooled Cheetos, seal, and shake gently to coat evenly. Store the coated cheese curls at room temperature in an airtight container for up to a week.

Nutrition Facts (per serving)
113Calories
7gFat
8gCarbs
4gProtein
×
Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories113
% Daily Value*
Total Fat 7g9%
Saturated Fat 4g22%
Cholesterol 20mg7%
Sodium 171mg7%
Total Carbohydrate 8g3%
Dietary Fiber 0g1%
Total Sugars 0g
Protein 4g
Vitamin C 0mg0%
Calcium 83mg6%
Iron 1mg3%
Potassium 23mg0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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