Fonzies Recipe

Mix dry ingredients

Whisk together the masa harina (or finely ground cornmeal), all-purpose flour, corn starch, salt, and baking powder in a large bowl until uniformly combined.

Cut in butter

Add the cold cubed butter and use a pastry cutter or your fingertips to cut it into the dry mixture until it resembles coarse crumbs (pea-sized pieces of butter should remain).

Add water and form dough

Gradually add the ice water, a few tablespoons at a time, stirring with a fork until a cohesive but slightly firm dough forms. You may not need the full cup or you may need an extra tablespoon — dough should be moist but not sticky.

Rest and chill

Shape the dough into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for 30 minutes. Chilling firms the fats and makes the dough easier to roll thin.

Roll thin

Working on a lightly dusted surface (use fine cornmeal or semolina), divide the dough into 4 pieces. Roll each piece as thin as possible (1–2 mm, about the thickness of a potato chip) between two sheets of parchment for easiest handling.

Cut Fonzies shapes

Using a small round cutter or the rim of a small glass (about 1 inch / 2.5 cm), cut rounds from the rolled dough. For the characteristic hollow puffed shape, you can press a small indentation in the center of each round with the end of a chopstick or the back of a small skewer — this helps them puff in the center while frying. Re-roll scraps and repeat.

Preheat oil

Pour vegetable oil into a heavy-bottomed pot or fryer to a depth of about 2–3 inches (5–7 cm). Heat to 350°F (175°C). Use a thermometer to maintain consistent temperature; oil that is too hot will burn the crisps and too cool will make them oily.

Fry crisps

Fry a few rounds at a time — do not overcrowd — until they puff slightly and become golden and crisp, about 30–60 seconds per side depending on thickness. Use a slotted spoon to flip when bubbles appear and to transfer to a wire rack set over a sheet pan. Drain briefly on paper towels if necessary, then transfer to the rack so they stay crisp.

Prepare seasoning powder

In a bowl, combine the powdered cheddar cheese, nutritional yeast, sweet paprika, smoked paprika, garlic powder, onion powder, salt, citric acid (or a few drops of lemon juice), and cornstarch. Whisk thoroughly so there are no lumps. The cornstarch helps the powder cling to the crisps.

Test and adjust

Taste a small pinch and adjust seasoning: add a little more salt for saltiness, paprika for color and sweetness, or citric acid/lemon for brightness. If the powdered cheddar is moist, dry it briefly on a low oven rack (100–120°C / 210–250°F) for 5–8 minutes, stirring to avoid melting.

Light oil coating

Place the freshly fried warm crisps in a large bowl. Drizzle the neutral vegetable oil over them (about 1 teaspoon per batch) and toss gently so the crisps have a very light, even sheen — this helps the powdered seasoning adhere without making them greasy.

Toss with seasoning

Immediately sprinkle the cheese seasoning over the oiled crisps in small doses, tossing gently between additions to coat evenly. Work in batches so seasoning distribution is even and crisps remain crisp.

Cool completely

Spread the coated crisps in a single layer on a wire rack and let them cool completely to room temperature. As they cool the coating will set and the crisps will crisp further.

Final dust and store

If needed, give the crisps a final light dusting of extra powdered cheese or a pinch of fine cornmeal/semolina for texture. Allow to rest for 10–15 minutes then transfer to an airtight container. Store at room temperature and consume within 3–4 days for best crispness.

Serving

Serve as a snack on their own. These homemade Fonzies are best eaten the same day they are made for maximum crunch.