EASY VEGAN CHEETOS /HIPPEA COPYCAT RECIPE
(SOY AND GLUTEN FREE)

INSTRUCTIONS

1. : In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, salt, and seasonings and nutritional yeast, at medium-low speed for 1 to 2 minutes. Scrape down the sides of the bowl and add the chickpea flour, starches and citric acid. 

2.  . Beat together at low speed until the mixture thickens. You are looking for the consistency of polenta. 

To Fry:

3. Add  about 1 cup of olive oil to a pot set over medium heat for about 3 minutes. Check to make sure the mixture is ready by sprinkling a little water in. If it sizzles it is ready.

4. Add the mixture to a piping bag and pipe in your desired share to the heated oil. 

5. Fry for 2-3 minutes until golden brown. 

6. Transfer to a wire rack and let cool completely. 

To bake: 

7. Preheat the oven to 350 ̊F. Line a baking sheets with parchment paper or use a silicone baking sheet.

8. Bake for 12 to 15 minutes, until the pieces are no longer shiny and are just beginning to brown around the edges. 

9. Transfer to a wire rack and let cool completely.

To make the  coating:

10.   Add all coating ingredients to a spice spice grinder or mini food processor and whir for 10 to 15 seconds to blend evenly.

11. Transfer to a large container with a lid. Add the cooled Cheetos and seal. 

12. Shake gently to coat evenly and enjoy!

Pro Tips

*Store the coated cheese curls at room temperature in an airtight container for up to a week.
*For crunchy cheetos add in 1 extra teaspoon of cornstarch to the cheese curd mix.  
*Make these spicy by adding some siracha powder or cayenne pepper to the powder.
*The citric acid can be subbed for 1 teaspoon of lemon juice but will have better flavor with the use of citric acid.
*Need more easy vegan snacks check out these recipes.