Pirate's Booty contains inflammatory seed oils (canola, sunflower, corn oil) that promote inflammation and oxidative stress. This clean version uses coconut oil instead, along with organic cornmeal, real aged cheddar, and no artificial additives for a genuinely healthy snack with superior nutrition and flavor.
Based on: Pirate& booty aged white cheddar puffs
· Makes approximately 25 servings
· Serving: 1 oz (28g) - about 2/3 cup puffs
Why This Recipe is Seed Oil Free
Commercial Pirate& booty aged white cheddar puffs from Pirate's Booty often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Pirate& booty aged white cheddar puffs may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic cornmeal (fine grind)
350g (2.5 cups) · Bob's Red Mill Organic Cornmeal
Primary structure and authentic corn flavor base that creates the classic puff texture when combined with steam
Organic brown rice flour
120g (1 cup) · Anthony's Organic Brown Rice Flour
Adds lightness and helps create the airy texture while providing gluten-free binding
25g (3 tablespoons) · Hoosier Hill Farm Organic Buttermilk Powder
Adds tangy dairy complexity and helps replicate the commercial product's signature flavor profile
Sea salt
8g (1.5 teaspoons) · Celtic Sea Salt Fine Ground
Enhances all flavors and provides the salty backbone essential for savory snack appeal
Organic citric acid
2g (1/2 teaspoon) · Anthony's Organic Citric Acid
Natural preservative that adds bright acidity and helps replicate the commercial product's tang
Black pepper (freshly ground)
1g (1/4 teaspoon) · Simply Organic Black Peppercorns
Subtle heat and complexity that rounds out the cheese flavor without overwhelming
Filtered water
240ml (1 cup) · Filtered tap water
Creates steam for puffing and helps form the dough base
Instructions
Step 1. Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper. In a medium bowl, whisk together the cornmeal (350g/2.5 cups), rice flour (120g/1 cup), buttermilk powder (25g/3 tbsp), sea salt (8g/1.5 tsp), citric acid (2g/1/2 tsp), and black pepper (1g/1/4 tsp). Mix thoroughly for 2 minutes to ensure even distribution - the cornmeal can settle and create uneven texture if not properly combined.
Step 2. In a heavy-bottomed saucepan, bring the filtered water (240ml/1 cup) and coconut oil (90g/6 tbsp) to a rolling boil over medium-high heat. The coconut oil should be completely melted and integrated - stir occasionally to prevent separation. Once boiling vigorously, immediately remove from heat and add the dry ingredient mixture all at once. Stir rapidly with a wooden spoon for 30-45 seconds until a thick, uniform dough forms with no dry pockets.
Step 3. Return the saucepan to low heat and stir the dough constantly for 2-3 minutes. This step is crucial - you're cooking out moisture and developing the proper texture. The dough should pull away from the sides of the pan and form a cohesive ball. Remove from heat and let cool for 3-4 minutes, stirring occasionally to release steam. The dough should be warm but not hot to touch.
Step 4. Add the grated aged cheddar (120g/1.5 cups) to the warm dough and mix vigorously until completely incorporated. The residual heat will slightly melt the cheese, creating a cohesive, stretchy mixture. The dough should be glossy and hold its shape when scooped. If it seems too dry, add 1 tablespoon of water; if too wet, add 1 tablespoon of cornmeal.
Step 5. Using a small cookie scoop or two spoons, portion the dough into walnut-sized portions (about 15g each) and place on prepared baking sheets, leaving 1 inch between each puff. Gently shape each portion into a rough oval - they don't need to be perfect as they'll puff irregularly. You should get approximately 25 portions from this batch.
Step 6. Bake for 12-15 minutes until the puffs have expanded significantly and are golden brown on top. Don't open the oven door during the first 10 minutes or they may collapse. The puffs should sound hollow when tapped and feel light for their size. Remove from oven and immediately transfer to a wire rack to cool completely - this prevents soggy bottoms.
Step 7. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. For serving, portion 28g (about 2/3 cup) per serving to match the commercial product. If puffs lose crispness, refresh in a 350°F oven for 2-3 minutes. The flavor develops over the first day as the cheese and seasonings meld.
Storage
Store in airtight container at room temperature for 5 days maximum. Freeze portions in zip-top bags for up to 3 months. Refresh in 350°F oven for 2-3 minutes if needed to restore crispness.
Cost Comparison
Cost per serving (homemade)$0.27
Cost per serving (store-bought)$0.89
Savings70%
Higher upfront ingredient costs are offset by bulk purchasing advantages and multi-batch yields. Most ingredients like buttermilk powder and seasonings will make multiple batches, reducing per-serving costs significantly over time.