Content

• Ingredients
• Instant Hot Cheetos (using ready-made (original) Cheetos)
• Fiery Hot Cheetos (using original Cheetos)
• Making Hot Cheetos from scratch
• Steps
• Method 1 of 3: Combining Hot Cheetos (using the original Cheetos)
• Method 2 of 3: Fire Hot Cheetos (using the original Cheetos)
• Method 3 of 3: Hot Cheetos from scratch
• What do you need
• Instant Hot Cheetos (using the original Cheetos)
• Fiery Hot Cheetos (using the original Cheetos)
• Hot Cheetos from scratch

While the Flaming Hot Cheetos recipe is actually a manufacturer's secret, you can make your own version at home that is just as crispy and cheese and spicy. A quick alternative is to make a Cheetos by enveloping its surface in a hot mixture, or to make a batch of Cheetos from scratch.

Ingredients

Instant Hot Cheetos (using ready-made (original) Cheetos)

For 1 serving

• 2.38 oz (64.5 g) pack of original Cheetos
• 1/8 teaspoon (0.6 ml) cayenne pepper
• 1/8 teaspoon (0.6 ml) chili powder
• 1/4 teaspoon (1.25 ml) paprika

Fiery Hot Cheetos (using original Cheetos)

For 1 serving

• 2.38 oz (64.5 g) pack of original Cheetos
• 1 tablespoon (15 ml) peanut butter
• 1 teaspoon (5 ml) Thai chili sauce such as Sriracha
• 1/8 teaspoon (0.6 ml) cayenne pepper
• 1/8 teaspoon (0.6 ml) garlic powder
• 1/8 teaspoon (0.6 ml) paprika

Making Hot Cheetos from scratch

For 8 - 10 servings

• 1 teaspoon (5 ml) salt
• 1-3 / 4 cups (440 ml) white corn flour
• 1/2 cup (125 ml) milk
• 2 egg whites
• Peanut butter or canola oil for frying
• 2 tablespoons (30 ml) cheddar cheese powder
• 1/2 teaspoon (2.5 ml) buttermilk powder
• 1/2 teaspoon (2.5 ml) salt
• 1/2 teaspoon (2.5 ml) paprika
• 1/4 teaspoon (1.25 ml) black pepper
• 1/4 teaspoon (1.25 ml) red cayenne pepper
• 1/8 teaspoon (0.6 ml) garlic powder
• 1/2 teaspoon (2.5 ml) cornstarch

Steps

Method 1 of 3: Combining Hot Cheetos (using the original Cheetos)

1. 1 Combine the spices. Measure out the cayenne pepper, ground red pepper, and paprika. Place all three spices in a small bowl and stir gently and thoroughly.
   • You can increase or decrease the amount of spice to change the pungency of the Cheetos.
2. 2 Stir the spices and cheetos together. Open the Cheetos package and add the spice mixture, close the open top of the package, and then shake the package well for 10 - 15 seconds.
   • Alternatively, you can sprinkle a pack of Cheetos into a medium bowl and toss the spice mixture on top of them. Stir gently with the tongs from the salad set or with a spoon. Do not stir with your hands, as the spices can stick to your fingers.
3. 3 Enjoy. Open the package again and eat Cheetos as usual. Most of the spices should remain on the powdery cheese coating, giving it a pungent, tangy flavor.
   • This method is the fastest and most effective, but it should be noted that the spices will not be distributed on the Cheetos as evenly or consistently as they would with more sophisticated methods, as there are no ingredients in the mixture to better combine the spices with the Cheetos.

Method 2 of 3: Fire Hot Cheetos (using the original Cheetos)

1. 1 Preheat oven to 250 degrees Fahrenheit (130 degrees Celsius). Prepare a shallow baking sheet by covering it with nonstick cooking spray or lining it with aluminum foil.
2. 2 Whisk in the butter and chili sauce. Pour the oil and chili sauce into a small dish. Whisk thoroughly.
   • It can take a few minutes to combine the butter and sauce, but you must be patient if you want your sauce to come out right.
3. 3 Add spices. Add cayenne pepper, garlic powder, and paprika directly into the oil mixture. Whisk well, spreading the spices evenly over the entire surface.
   • You can increase or decrease the amount of spice based on how spicy you want the chips to be.
4. 4 Lubricate Cheetos. Open the cheetos bag and pour the spicy oil mixture directly inside. Re-seal the bag and then shake it thoroughly for 30 seconds.
   • You can also add Cheetos to a medium bowl and season with oil. Dip the chips into the butter with a fork or tongs until they are evenly coated.
5. 5 Transfer the Cheetos to a prepared baking sheet. Open the bag again and pour the Cheetos directly onto the baking sheet. Spread them out in one layer, and pour the rest of the butter sauce directly on the baking sheet.
6. 6 Bake for 30 minutes. Place the Cheetos in a preheated oven and dry. This can take 30 to 45 minutes.
   • Check Cheetos every 10 minutes while cooking. Stir them with a spatula so that all sides dry evenly.
7. 7 Let cool before eating. Remove the Cheetos from the oven. Let them cool for 15 minutes or so, then enjoy as usual.
   • This method distributes the hot seasoning more efficiently over the chips than the previous method.

Method 3 of 3: Hot Cheetos from scratch

1. 1 Combine the sauce ingredients. Place cheddar cheese powder, buttermilk powder, salt, red pepper, black pepper, red cayenne pepper, garlic powder, and cornstarch in a mini food processor or coffee grinder. Grind the ingredients together for 10 to 15 seconds or until evenly spread.
2. 2 Place the sauce mixture in a shallow bowl or dish. Set this dish aside.
   • If any spices still appear unevenly mixed, quickly stir them into the rest of the mixture with a fork or spoon.
3. 3 Heat oil to 350 degrees Fahrenheit (190 degrees Celsius). Pour 2 inches (5 cm) of vegetable oil into a medium saucepan and place the saucepan on the stove over high heat. Monitor the temperature carefully, as maintaining an even temperature is very important.
   • Check the temperature of the cooking oil with a hot oil thermometer, also called a candy thermometer.
   • If you don't have a cooking thermometer, test the oil by dipping a small drop of dough into it. Bubbles should form immediately around the dough, and some should float to the surface within a few seconds.
   • You may need to raise or lower during the entire cooking process.
4. 4 Combine corn flour, milk, egg whites, and 1 tsp.l. (5 ml) salt. Place the ingredients in a large bowl and stir with a whisk or spoon.
   • If the mixture is free of lumps, then it is ready.
5. 5 Place the mixture in a pastry syringe. Spoon the cornmeal dough into a piping syringe or piping bag with a 1/2 in. (1.25 cm) round tip. Tamp the dough well.
   • It is recommended to test the consistency of the chip dough before placing it in the pastry syringe. Try squeezing the dough through the tip of a piping syringe or piping bag.
   • If the mixture is too dry and does not go well, return it to the bowl and add another 1 tbsp. spoon (15 ml) milk.
   • If the mixture is too moist and shapeless, return it to the bowl and add 1 tbsp. spoon (15 ml) cornmeal.
6. 6 Squeeze the chip dough directly into the butter. Make sticks 2 to 3 inches long (5 to 7.6 cm). Keep the pastry syringe close to the surface of the oil while working to prevent oil splashing.
   • Fry 4-6 Cheetos at a time. Do not obstruct the pot as this can cause the chips to stick or cook unevenly.
7. 7 Fry until golden brown. Fry the chips in hot oil for 15 seconds. Turn with a slotted spoon or tongs and fry for another 15 seconds.
8. 8 Drizzle over the chips. Remove the chips from the hot oil and place them on a dish covered with a clean paper towel. Let them drain for 10 to 20 seconds to get rid of most of the excess oil.
   • Do not let the chips drain completely or cool completely. They still need to be slightly warm and slightly damp for the hot cheese sauce to stick to them.
9. 9 Cover the chips with the sauce. Transfer the still hot and slightly damp chips to a bowl of hot cheese powder. Stir with a fork until all sides are well coated.
   • It is recommended that you use a fork or similar instead of your hands at this stage. If you stir with your fingers, moisture from your hands and from the oil on the chips can cause the sauce to remain on you and not on the chips.
10. 10 Cool slightly before eating. Remove the chips from the spice mixture and place them in a serving dish. Once they are cool enough and you can grab them with your hands, eat to your health.
    • You should end up with something very similar to Flamin 'Hot Cheetos, although the taste and texture may differ slightly from the commercial version.
    • Note that these Cheetos are best eaten immediately after they are prepared. They can become damp after a few days.

What do you need

Instant Hot Cheetos (using the original Cheetos)

• Bowl

Fiery Hot Cheetos (using the original Cheetos)

• Baking sheet
• Non-stick spray or aluminium foil
• Corolla
• Bowl
• Scapula

Hot Cheetos from scratch

• Mini food processor or coffee grinder
• Flat dish
• Medium, heavy casserole
• Hot oil thermometer
• Large bowl
• Churning spoon or mixing
• Cream injector or piping bag with 1/2 in. (1.25 cm) round tip
• Skimmer
• Dish
• Paper towels
• Fork
• Flat plate