Cheetos (Cheesey Nik Naks)

Cheetos (Cheesey Nik Naks)
Yields 110
Home made cheese Nik Naks!
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Cook Time
15 min
Cook Time
15 min
15 calories
1 g
3 g
1 g
1 g
1 g
3 g
31 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
3g
Yields
110
Amount Per Serving
Calories 15
Calories from Fat 8
% Daily Value *
Total Fat 1g
1%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 3mg
1%
Sodium 31mg
1%
Total Carbohydrates 1g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 1g
Vitamin A
1%
Vitamin C
0%
Calcium
1%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. For the Cheese Curls
  2. 4 tablespoons (2 ounces) chilled unsalted butter, cut into ½-inch cubes
  3. ½ teaspoon kosher salt
  4. 1⁄8 teaspoon garlic powder
  5. 1 cup (4¼ ounces) unbleached all-purpose flour
  6. 1½ teaspoons yellow cornmeal
  7. 4 ounces Monterey Jack cheese, finely shredded (about 1 cup)
  8. For the Cheese Coating
  9. 2 tablespoons Cheddar cheese powder
  10. ½ teaspoon buttermilk powder
  11. ½ teaspoon kosher salt
  12. ½ teaspoon cornstarch
To Make the Cheese Curls
  1. 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.
  2. 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.
  3. Shape into a disc and place on a large sheet of plastic wrap; wrap tightly and refrigerate for 1 hour.
  4. Preheat the oven to 350˚F. Line 2 baking sheets with parchment paper or Silpat liners.
  5. Pinch off small pieces of the chilled dough and gently roll between your palms and fingers to form lumpy logs roughly 2 to 2½ inches long and ¼ to ½ inch across. Place these on the prepared baking sheets—you can space them fairly close together because they won’t puff up while baking.
  6. 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.
To make the coating
  1. 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.
  2. Transfer to a large zip-top bag. Add the cooled Cheetos, seal, and shake gently to coat evenly.
  3. Store the coated cheese curls at room temperature in an airtight container for up to a week.
beta
calories
15
fat
1g
protein
1g
carbs
1g
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Simon Rochester http://www.simonrochester.co.uk/