Mar 29, 2018

Bon Appetit Shows How to Make "Gourmet" Cheetos at Home

Bon Appetit recently put out a video showing how to make "gourmet" Cheetos at home. Be warned though: It really isn't easy bein' cheesy.

Here's the spot showing pastry chef (and Senior Food Editor) Claire Saffitz's three days of experimentation before arriving at an acceptable Cheetos (although it's less a "gourmet" Cheetos than a more Cheetos with a shorter, more natural ingredient list):

In case you want to give it a shot, here's the basic recipe for reference:


- polenta
- baking powder
- egg white
- salt
- garlic powder
- cayenne
- turmeric
- vegetable oil
- cornstarch
- orange sharp cheddar cheese
- tapioca maltodextrin
- powdered buttermilk


For the corn puff:

- Combine one cup cooked, cooled polenta, 2 teaspoons of baking powder, an egg white, "lots of" salt, and a few pinches of garlic powder and cayenne and process in a food processor until smooth and light.

- Add cornstarch a couple of tablespoons at a time and then process until the mixture is very thick but still tacky.

- Transfer the mixture to a piping bag and cut a half-inch opening at the tip.

- Dust work surface with cornstarch and then pipe a long snake onto surface. Dust with more cornstarch. Cut into irregular pieces and then roll each piece into Cheeto-like shapes

- Fry in 375 degree vegetable oil. Moving around the pieces until bubbles subside.

- Bake in the oven and then transfer the pieces to a dehydrator set to 130 degrees for four to six hours until crisp all the way through.

For the cheese coating:

- In a blender combine 1/2 cup of tapioca maltodextrin, a couple of slabs of dehydrated orange sharp cheddar cheese, salt, turmeric, a tablespoon or two of powdered buttermilk, one or two teaspoons of garlic powder, and a large pinch of cayenne. Blend until powdery.

- Spread the mixture out onto a baking sheet and dehydrate for four to six hours until completely dry.

- Blend the mixture again and then combine with corn puffs in a plastic bag. Shake to coat.

Photo via Bon Appetit.

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