Ingredients
Scale
Dry Ingredients:
- 1/4 c. superfine brown rice flour
- 1/4 c. sorghum flour
- 1/4 c. potato starch (or use arrowroot, tapioca or corn starch–what you have)
- 3/4 c. corn meal
- 3 Tbsp. nutritional yeast
- 3/4 tsp. xanthan gum
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
Wet Ingredients:
- 3 Tbsp. vegan butter
- 1/2 c. ice cold water (please note you will not be using all of it)
Cheezy Coating:
- 3 Tbsp. nutritional yeast, blended to small granules
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. sea salt
Instructions
- In a medium bowl, whisk together the dry ingredients. Cut the vegan butter in with the back of a fork until crumbly in the flour mix. Add the ice water by the tablespoon just until a nice dough ball is formed.
- Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.
- Pipe the dough into 2″ strings on the baking sheet. Bake for 12 minutes. Allow to cool slightly. Repeat with the remainder of the dough.
- Pour 2 Tbsp. olive oil into a shallow bowl and coat each Cheetos piece. Throw into a large plastic baggie and dump the cheezy coating. Seal and shake until completely coated.
- Place back onto the baking sheet and cook for an additional 5 minutes.
- Enjoy.
Nutrition
- Serving Size: 1 Cheeto
- Calories: 10
- Sodium: 20mg
- Fat: 0.1g
- Carbohydrates: 2g
- Protein: 0.5g
