Wondering How to Make Takis Powder? Here's the Recipe! (2024)

Growing up, Takis tortilla chips were a favorite snack in my family. We had been buying it nonstop for the spice blend primarily, so I wanted to really wanted to replicate it at home, but I never could quite find the time. So, I finally did some research and got to it. Finding out that the original blend contained MSG and maltodextrin, I decided to leave them out. Still, I think you’re going to love this homemade version of Takis seasoning!

The best thing here is that you can alter spiciness and tanginess and use the seasoning everywhere, not on chips only. Read on to find out about recipe variations, storing tips, and top-tier pairings!

What Is Takis Powder Made Of?

Takis powder mix is a well-kept secret, but this is the most similar blend according to my taste buds. ☺ These are the ingredients to get it all – heat, zing, and the signature vibrant red!

• Salt – I tried both table and sea salt, so my vote goes for sea salt; it’s just more intense.
• Paprika – Paprika provides a subtle sweetness along with red color.
• Chili Powder – Chili powder is not that strong, but it leaves a warm feeling in the mouth. I love its aromatic, rich, and a tad smoky relish.
• Cayenne Pepper – For me, cayenne has an outstanding aroma – sweet and smoky, but at the same time piquant and fiery.
• Habanero – Habanero powder is burning hot, so just a pinch creates a sharp, piquant taste.
• Onion Powder – There is no savory snack without a bit of onion flavor.
• Citric Acid – Powdered citric acid is a secret ingredient to achieve that tangy aftertaste of Takis. Here, you can use lemon-lime Kool-Aid powder, and I usually opt for that.
• Powdered Red Food Dye – Takis has a signature red color, and you can’t achieve that with spices only; you’ll need some artificial help.
• Sugar – A sprinkle of sugar will both soothe and enhance saltiness and piquancy.

How to Make Takis Powder?

There is just one simple step keeping you away from this piquant blend. And here it is!

Step 1: Blending

You need a blender, as that’s the best way to perfectly combine every ingredient. The first time I made it, I just shook it straight in a jar, and the results were quite dissatisfying, as the larger particles divided. Don’t make my mistakes!

So, meld the next ingredients in the blender: salt, sugar, paprika, chili powder, cayenne pepper, habanero, onion powder, lemon-lime Kool-Aid powder, and red color powder. Pulsate it a few times until you achieve a perfectly even powder. You won’t need more than 30 seconds to do so.

That’s all!

Recipe Variations

As with all homemade copycats, there are always variations, which is perfect because you can completely adjust it to your taste buds!

If you don’t care about the color – ditch it; it has zero influence on taste. I used it solely because my family adores the vibrant red food and will eat anything with it! Also, for a less spicy relish – feel free to skip habanero pepper or chili.

It’s also delish to change lemon-lime Kool-Aid for grape, tangerine, or orange for a new flavor dimension. Adding granulated garlic will also deepen the flavor, but if you do, I would stick to lemon acid as the two blend flawlessly.

How to Use Homemade Takis Seasoning?

I didn’t try making the seasoning with all of the ideas listed below, but I have gourmand friends who did, and we tried them together, so these are tested and true. Here’s our hall-of-fame list!

In Dips and Dressings

Mayonnaise and Takis powder are a match made in Haven! Just mix them together, and you’ll get a mouthwatering addition to your favorite dishes. I love to pair it with waffle fries (or any fries actually) and chicken nuggets for that special kick.

If you fancy healthier and less caloric options, combine the seasoning with Greek yogurt or even plain hummus. It goes wonderfully with fresh veggies, like cucumber or bell peppers, as they bring that crispy touch to the table. Tortilla chips are superb to dip, as well.

In Sweets

This is, by far, my favorite topic to write about! Spicy seasoning is outstanding with all kinds of sweets, from ice cream to gummies and hard candy. It goes perfectly with fruity but still sweet varieties of ice cream, like melon, peach, mango, and everything similar.

My bestie once used it to dip lollipops in, and the melty sugar and spice created a beautiful harmony of flavors. Also, the last time I hosted a girls’ night, I sprinkled a bowl of gummy bears in lime and coated it in this homemade Takis spice. I don’t need to emphasize how big of a hit it was – especially with a few glasses of co*cktail!

In Marinades

My BBQ-loving friends gave you the green light to marinate the meat in this spice blend. Just mix it up with olive oil, brush the meat, and let it sit until it infuses all the flavor. This also works as a tenderizing agent due to the citric acid in the recipe.

You can do this with any meat, fish, and even vegetables – like corn, potato, squash, and zucchini.You can also use it in a meat blend — it works amazingly in a meatloaf!

Over Fresh Fruit

If you loved the ice cream, you’ll love this combo, too! Cut ripe, fresh fruit like mangos, papaya, melon, peaches, nectarines, and apricots, and dust them with Takis spice. This will skyrocket the taste, as sugary fruit blends impeccably with a touch of heat!

How to Store It, and How Long It Lasts?

Use a jar, an airtight container, or a paper bag – anything is good. Make sure to thoroughly dry out glass or plastic containers; otherwise, the spice will stick to the sides. If you’re using paper bags, store them in a dry place!

As for any other spice, dry, dark, and chill places are top-notch options. I keep mine in the spice drawer, though. When it comes to lasting time, there is no exact period because it won’t spoil, but the taste will ease off, so a couple of months is the ideal time.

It’s also freezer friendly, and there it can last for six months easily without any change.

How did you and your family like this recipe? I would love to hear about your experiences in the comments below!

Before diving into the nutritional details, please review our Nutritional Disclaimer page for important context and clarifications.