As Chester Cheetah says, “It’s not easy being cheesy!” And it’s definitely not easy being a Cheetos lover when you reach the bottom of the bag. Thankfully, you can avoid Cheeto FOMO by making our Copycat Cheetos Recipe. Making homemade Cheetos is fun and more straightforward than you’d think.
This copycat recipe will even give you legendary Cheeto dust fingers. With some ingenuity, you can whip up a batch of Copycat Cheetos that rival the store bought variation. Bonus: Your Homemade Cheetos are free of additives and synthetic preservatives.
Whether you’re addicted to Cheetos or want a fun kitchen project to quelch boredom, this recipe will hit the spot. Keep a batch on hand to satisfy those late-night cheese cravings, or make a batch in advance for the big game. Either way, you’re in for a cheesin’ good time! Let’s get to creating easy, cheesy magic.
The Cheetos Addiction
Get to know Cheetos with these fun facts.
- Cheetos were created in 1948 by Charles Doolin, the founder of Fritos.
- Cheetos was initially spelled “Chee-tos” and was considered a companion to Fritos corn chips.
- Crunchy Cheetos were the only kind on the market until the 1970s when Cheetos Puffs came to life.
- Since 1948, Cheetos has created a myriad of flavors, like Flamin’ Hot, Cheddar Jalapeno, Mexican Street Corn, and White Cheddar.
- Cheetos is multifaceted, expanding to popcorn and even mac and cheese!
- Before Chester Cheetah, Cheetos’ mascot was an adventurous mouse.
- In 2016, there was a Cheetos makeup line that featured neon-colored eyeshadow and lipstick.
Cost of Making Copycat Cheetos Recipe
A large bag of Cheetos will cost you about $5.94. In contrast, you can make the same amount of Copycat Cheetos for $3.99. Keep in mind that this may vary based on your locale and the availability of ingredients.
Here’s how that breaks down:
- Butter: $0.50
- Salt: $0.02
- Garlic powder: $0.10
- Smoked paprika: $0.20
- Cayenne pepper: $0.03
- Flour: $0.30
- Cornmeal: $0.10
- Colby Jack cheese: $1.00
- Cheddar cheese powder: $0.60
- Buttermilk powder: $0.10
- Salt (for the second measurement): $0.01
- Cornstarch: $0.03
Grand total: $3.99
That is such incredible savings, plus you get the added bonus of knowing exactly what is in your food, giving you priceless peace of mind.
RELATED: Homemade Takis: The Perfect Crunch and Munch Snack
How to Make Copycat Cheetos
Here’s how to make a massive batch of easy-cheesy Copycat Cheetos.
Step One: Make the Cheeto Dough (Chee-dough)
Using a stand mixer, mix the butter, salt, garlic powder, smoked paprika, and cayenne for 1-2 minutes, until light and fluffy. Scrape down the sides of the bowl and add the flour, cornmeal, and freshly shredded Colby Jack cheese. Mix on low until the mixture reaches a dough-like consistency. Depending on your ingredients, you may need to add 1-2 tablespoons of water.
Shape the dough into a ball and tightly wrap it with plastic. Refrigerate for at least an hour. This makes the dough easier to work with.
Step Two: Form the Cheese Curls
Preheat the oven to 350℉ and line two baking trays with parchment paper.
Use your fingers to pinch off little pieces of dough. Roll them between your fingers to create approximately 2-inch-long “snakes.” Make your logs appear lumpy for an authentic Cheeto look. This is an excellent job for kids to get involved with or adults who miss their Play-Doh days.
Step Three: Bake the Cheetos
Place your Cheeto logs on the prepared baking tray and bake for 12-15 minutes, until the Copycat Cheetos are matte and beginning to brown around the edges.
Remove from the oven and transfer to a baking rack. Let it cool completely before moving to the next step.
Step Four: Add Cheese
Place the cheddar cheese powder, buttermilk powder, salt, and cornstarch in a Magic Bullet or food processor. Process until the mixture reaches a powdery consistency.
Place the cheese coating in a large plastic Ziploc bag. Add the Copycat Cheetos and seal the bag. Shake the Ziploc bag to coat the Cheetos evenly. Enjoy!
Storing Leftover Copycat Cheetos
Like any crunchy snack, Copycat Cheetos are prone to getting stale. It’s important to always seal them in an airtight container or Ziploc bag. If stored properly, the Cheetos will last about 2 weeks. You can also vacuum seal your Cheetos to make them last even longer.
Customization Options
Cheetos come in a variety of flavors, and we encourage you to bring that same mindset to your kitchen. If you prefer spicy Cheetos, add a dash of cayenne pepper. Add ½ teaspoon of Tajin to your cheese dust if you crave Cheetos Flamin’ Hot Limon.
You can also use the cheese dust to coat popcorn, pretzels, saltine crackers, and more. The sky’s the limit!
Copycat Cheetos Recipe: Cheesy Perfection in Every Bite
Equipment
- 1 Stand Mixer
- 1 Spatula or Spoon
- 1 Plastic Wrap
- 1 Baking Sheets
Ingredients
Main Ingredients
- 4 tablespoons butter
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/8 teaspoon cayenne
- 1 cup flour
- 1 teaspoon cornmeal
- 4 ounces Colby jack cheese shredded
- 1-2 tablespoons water
Cheese Dust
- 3 tablespoons cheddar cheese powder*
- 1 teaspoon buttermilk powder
- 1/2 teaspoon sea salt
- 1 teaspoon cornstarch
Instructions
- Using a stand mixer, mix the butter, salt, garlic powder, smoked paprika, and cayenne for 1-2 minutes, until light and fluffy.4 tablespoons butter, 1 teaspoon sea salt, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/8 teaspoon cayenne
- Scrape down the sides of the bowl and add the flour, cornmeal, and freshly shredded Colby Jack cheese. Mix on low until the mixture reaches a dough-like consistency. Depending on your ingredients, you may need to add 1-2 tablespoons of water.1 cup flour, 1 teaspoon cornmeal, 4 ounces Colby jack cheese, 1-2 tablespoons water
- Shape the dough into a ball and tightly wrap it with plastic. Refrigerate for at least an hour. This makes the dough easier to work with.
- Preheat the oven to 350℉ and line two baking trays with parchment paper.
- Use your fingers to pinch off little pieces of dough. Roll them between your fingers to create approximately 2-inch-long “snakes.” Make your logs appear lumpy for an authentic Cheeto look.
- Place your Cheeto logs on the prepared baking tray and bake for 12-15 minutes, until the Copycat Cheetos are matte and beginning to brown around the edges.
- Remove from the oven and transfer to a baking rack. Let it cool completely before moving to the next step.
- Place the cheddar cheese powder, buttermilk powder, salt, and cornstarch in a Magic Bullet or food processor. Process until the mixture reaches a powdery consistency.3 tablespoons cheddar cheese powder*, 1 teaspoon buttermilk powder, 1/2 teaspoon sea salt, 1 teaspoon cornstarch
- Place the cheese coating in a large plastic Ziploc bag.
- Add the Copycat Cheetos and seal the bag. Shake the Ziploc bag to coat the Cheetos evenly. Enjoy!
