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Make your own Cheetohs

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I've been trying, in vain, to find a recipe to make my own Cheetohs at home. I wanted to experiment with different flavors/powders like porcini powder or blue cheese powder. I'm a little hesitant to just dive in blind because I'm not a baker and don't know too much about dough like substances. If anyone has ever come across a recipe, or tried doing on their own, I would love to know about it. Thanks.

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  1. Cheetos are a puffed and extruded cornmeal/cornstarch product which is either fried or baked and probably put through a tumbler to coat with the "cheeto dust". Might be pretty hard to duplicate at home!

    You maight have better luck making some sort of cheesey cracker and baking them. You could embellish them with seeds on top before baking. They would be crispy/flakey in texture.

    I think Mollie Katzen's Moosewood Cookbook has a good cheese cracker recipe.

    1. IIRC, there was an article in the Boston Globe about a year ago on our fearless leader, Jim Leff. In that, there is mention made of a Brazilian snack that he speculated was the "Lucy" of cheetos. Perhaps you should begin your recipe search there. And then send them to me.

      1 Reply
      1. re: BarefootandPregnant

        I quick search on the Globe's website didn't find anything.
        I'm pretty confident on the procedure: piping the dough out of a pastry bag into a fryer or onto a baking sheet. Then tossing them with the flavoring while they're still warm, just like with french fries. But want I'm not sure of is what to make the dough out of. Any ideas?

      2. http://www.boston.com/ae/food/article...

        Unfortunately, he doesn't name the little devils. There is a cheap little cookbook available on Amazon called something like "Chips, Dips, and Salsas" that has a recipe for cheese corn crackers. Perhaps that would be a place to start.

        1. after i read of those cheese puffs in the globe article on leff, i bought some at a latin store in a setback 'mini-mall' on broadway in somerville. grossest thing i ever tasted, so he must have a particular brand that is good. for me, you can't beat Barbara's Lite cheese puffs in the white bag. ridiculously addictive.

          1. I'm not sure if you've ever heard of "prawn crackers" They're very light deep fried chips that usually come as a garnish with Peking Duck at Chinese restaurants. Here's an article on them on About.com

            http://chinesefood.about.com/od/party...

            They have a texture similar to crispy styrofoam (appetizing huh?), yet they can pass as a lame version of Cheetos Puffs, AND they have practically no taste. You can buy them at the Asian supermarket (Chinese, Vietnamese, and Thai markets in particular should carry them) Perhaps you can fry some up and toss them with some cheese flavored popcorn seasoning, ie:

            http://www.kernelseasons.com/

            You can also try deep frying dried Pho or pad thai noodles (the thicker the noodle the better for your Cheetos project).

            1 Reply
            1. re: Sophia C.

              Oh ... I know, I know ... the ideas for using other stuff like prawn crackers etc reminded me of duritos which you buy at a Mexican market and fry in oil. Here's a thread about duritos and how to fry them. Even has a gratuitous mention of how similar they are to Cheetos.
              http://www.chowhound.com/topics/show/...