She Strengthens

The Ultimate Snack Hack: DIY Nacho Cheese Powder

Inspired by the flavors of cheesy puffs and nacho chips, we set out to create a game-changing snack recipe. The result? A surprisingly easy DIY nacho cheese powder made from quality cheese.

The Magic Behind the Powder

To create this addictive powder, all you need to do is bake shredded cheese at a low temperature, blot off excess oil, and continue baking until it’s thoroughly dried out. Then, simply grind the crispy cheese in a spice or coffee grinder, blend it with some seasonings, and you’re left with a nacho cheese powder that’s bursting with flavor.

Pairing Perfection

This powder is perfect for pairing with crunchy pumpkin seeds, creating a snack that’s both delicious and healthy. The cheddar-y, salty, spicy flavors of the powder complement the nutty taste of the seeds, making for a match made in heaven.

Special Equipment Needed

A clean coffee or spice grinder is essential for this recipe. Make sure it’s free from any lingering flavors or oils to ensure your powder turns out perfectly.

Grocery Store Must-Haves

Buttermilk powder can be found in the baking aisle of any well-stocked grocery store. This ingredient adds a tangy flavor to the powder, balancing out the richness of the cheese.

Recipe Breakdown

Yield: About 3 cups
Difficulty: Easy
Total Time: 3 hrs 50 mins, plus 30 mins cooling time

Nacho Cheese Powder Ingredients

• 4 ounces shredded sharp cheddar cheese (about 1 1/2 cups)
• 2 teaspoons buttermilk powder
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper

Pumpkin Seed Ingredients

• 1 pound raw hulled pumpkin seeds, also known as pepitas (about 3 cups)
• 2 tablespoons vegetable oil

Instructions

Nacho Cheese Powder

1. Preheat your oven to 200°F and arrange a rack in the middle.
2. Sprinkle the cheese on a rimmed baking sheet in an even layer.
3. Bake until the cheese melts and the oil separates out, about 1 hour.
4. Remove the baking sheet from the oven and blot off any oil from the surface of the cheese with paper towels.
5. Return the baking sheet to the oven and bake until the cheese is completely dry and brittle, about 2 hours more.
6. Meanwhile, fold 4 paper towels in half lengthwise and place them on a work surface.
7. When the cheese is ready, immediately transfer it to the paper towels using a flat metal spatula.
8. Blot any remaining oil from the surface with additional paper towels.
9. Break the cheese into small pieces.
10. Working in batches, grind the cheese pieces in a coffee or spice grinder until a fine powder forms.
11. Transfer the powder to a medium bowl, add the remaining ingredients, and whisk to combine; set aside.

Pumpkin Seeds

1. Increase the oven temperature to 375°F and keep the rack in the middle.
2. Place the seeds and oil in a large bowl and stir until the seeds are evenly coated.
3. Transfer to a rimmed baking sheet and spread the seeds in an even layer.
4. Roast, stirring halfway through, until the seeds are fragrant and starting to brown, about 10 minutes total.
5. Immediately transfer the seeds to the reserved bowl.
6. Add the nacho cheese powder and stir to evenly coat the seeds.
7. Return the coated seeds to the reserved baking sheet and spread them in an even layer.
8. Let them cool completely, about 30 minutes.
9. Serve immediately or store in an airtight container at room temperature for up to 5 days.