The Science of the Snack: How Cheetos are Made
To understand what Cheetos are, it's essential to look at how they are manufactured. The production process involves a technique called extrusion, which is fundamental to their identity as a puffed corn snack. Unlike traditional potato chips or corn chips, which are sliced and fried, Cheetos are a product of advanced food engineering.
Here is a step-by-step breakdown of the process:
- Cornmeal Preparation: It begins with enriched cornmeal, the key ingredient. This fine powder is chosen for its high starch content and is mixed with water to form a moist, dough-like consistency.
- Extrusion: The cornmeal mixture is fed into a large machine called an extruder. Inside, it is heated and pressurized before being forced out through a small opening, known as a die. As the mixture exits, the sudden drop in pressure causes the steam inside to expand rapidly, making the cornmeal puff up.
- Forming Colettes: The extruded puffs are cut into smaller, specific shapes, known as 'colettes,' by a rotating blade. At this stage, they are still pale and lack the characteristic crunch and flavor.
- Frying or Baking: Depending on the specific product (Crunchy Cheetos are fried, while Cheetos Puffs are baked), the colettes are then either fried in hot oil or dried in an oven. This step creates the final crispy or puffy texture.
- Seasoning: The final step is the application of the iconic cheese flavor. In a large rotating drum, the cooked Cheetos are coated with a blend of cheese seasoning, oil, and other flavors, which also gives them their bright orange color.
Cheetos vs. Chips vs. Puffs: A Comparative Analysis
The debate over Cheetos' classification often pits it against more conventional snacks. A clear comparison helps illustrate why Cheetos occupy their own unique niche.
| Feature | Cheetos | Potato Chips | Corn Chips | Cheese Puffs |
|---|---|---|---|---|
| Primary Ingredient | Enriched cornmeal | Sliced potatoes | Ground corn | Cornmeal |
| Manufacturing Method | Extruded, then fried or baked | Sliced and fried | Fried masa (corn dough) | Extruded and baked or fried |
| Texture | Crunchy or puffy, airy | Thin and crispy | Dense, crispy, sturdy | Light, airy, melt-in-your-mouth |
| Shape | Curled, puffed, various | Flat, circular, or ridged | Scoops, strips | Irregular puffs, curls |
| Flavoring | Powdered cheese, other seasonings | Salt, various seasonings | Salt, various seasonings | Powdered cheese, various seasonings |
| Origin | Invented by Fritos founder Charles Elmer Doolin | Invented in 1853 | Ancient roots in Mesoamerican cuisine | Varies, Cheetos are a leading brand |
The Verdict: Why Cheetos are Not Chips
The most straightforward argument against classifying Cheetos as a chip is based on manufacturing and ingredients. Chips, in the traditional sense, are thin slices of a food item—usually potato—that are fried or baked. Cheetos, by contrast, are an extruded cornmeal product, meaning they are created by a process that completely transforms the cornmeal, rather than simply slicing it. The result is a fundamentally different texture—puffed and airy, not thin and flat.
Even when compared to corn chips like Fritos, the distinction is clear. Fritos are made from corn dough (masa) that is fried into a dense, solid chip. Cheetos, on the other hand, begin as a cornmeal batter that is forced through an extruder, causing it to puff up and expand dramatically. This expansion is what gives Cheetos their light, iconic structure. While you may find Cheetos in the chip aisle, their official categorization is something else entirely.
The Evolution of the Cheese Puff
The first cheese puff was actually developed decades before Cheetos. In 1933, a Wisconsin-based animal feed manufacturer discovered that pushing moistened cornmeal through a machine resulted in puffed, airy corn curls. This discovery led to the first-ever cheese curls. Cheetos' inventor, Charles Elmer Doolin, adapted this extrusion method in 1948 to create the first Crunchy Cheetos, but he didn't invent the category itself. Today, many competing brands like Utz Cheese Curls and Wise Cheez Doodles exist, but Cheetos has remained the top-selling cheese puff in the American market for decades.
What is the official classification of Cheetos?
While Frito-Lay, the parent company, acknowledges the debate, they maintain that Cheetos are, simply, Cheetos—a snack so unique it stands on its own. However, in broader food classification, they are a type of puffed cornmeal snack, or more specifically, cheese puffs. The Environmental Working Group (EWG) also classifies Cheetos as a highly-processed or ultra-processed food due to the manufacturing process and additives.
Conclusion
In the ongoing snack debate, the question "What are Cheetos classified as?" has a nuanced answer. While they share shelf space with chips, Cheetos are structurally, texturally, and fundamentally different. Their unique extrusion-based manufacturing process, which turns cornmeal into puffed 'colettes' before frying or baking, places them in the category of cheese puffs or extruded corn snacks. The next time you reach for that famously cheesy snack, you can confidently explain the difference and appreciate the food science behind its uniquely crunchy or puffy form.
