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Chicharrones de harina are a light and crispy popular Mexican snack topped with lime juice, hot sauce, or your favorite spicy toppings. It’s easy to make at home in only a few minutes!
These chicharrones de harina (also called duros) are light, crispy, salty, a little spicy, and completely irresistible. They puff up in seconds and are so good when doused in lime juice and hot sauce. Honestly? This is the ultimate nostalgic street snack.
If you’ve ever walked past a snack cart in Mexico and been lucky enough to grab a bag or two, you know the vibe. Crunchy chicharrones de harina, still warm from the oil, with a quick squeeze of lime, a dash of Tajín or Valentina, and maybe a drizzle of chamoy if you’re feeling wild. It’s simple, but somehow perfect.
Unlike pork chicharrones, these are made from wheat flour, so they’re totally vegetarian and have a light, airy crunch that’s easy to love. They’re right up there with esquites, mangonadas, and Mexican fruit cups when it comes to classic street food snacks – and they’re so fast and easy to make at home.
Why I Love Them
They take seconds to fry up (seriously, blink and they’re done), they’re super fun to top with whatever spicy-salty goodness you like, and they make the best party snack or appetizer. You can keep it classic with lime and hot sauce, or just eat them plain. My toddler loves them without any toppings, so they’re totally kid-friendly too.
Ingredients You’ll Need
- Dry chicharrones de harina: You’ll find these in the shape of pinwheels, wagon wheels, or sometimes twists. They look kind of like dry pasta before frying. You can easily find them online or at your local Mexican grocery store.
- Frying oil: Choose a neutral oil like canola or vegetable oil so it doesn’t add flavor to the chicharrones.
- Lime juice: A squeeze of fresh lime juice adds some brightness and tang that pairs well with your spicy topping. Make sure to wait to add the lime juice right before serving so they don’t get soggy.
- Spicy topping: Use whatever you love. Some popular options are hot sauces like Valentina, Tapatio, or Cholula, spices like Tajin, chili powder, cayenne, or even chamoy (try my homemade chamoy sauce!).
How to Make Chicharrones de Harina
Fry chicharrones de harina in batches of 4 or 5, stirring constantly so they fry evenly. They puff up fast (we’re talking seconds), so keep your eyes on them.
Shake any excess oil with a spider strainer.
Transfer them to a plate or baking sheet lined with paper towels to absorb any excess oil.
Garnish and serve with fresh lime juice and your favorite spicy topping like Tajín, chili powder, hot sauce, or chamoy.
Tips for the Crispiest Chicharrones de Harina
- Get that oil hot enough. 365°F is the sweet spot.
- Don’t overcrowd the pot. Fry them in small batches so they puff evenly.
- Wait to add toppings until the last second so they stay crispy.
- Keep a spider strainer or slotted spoon handy. These cook quickly!
Air Fryer Method
To make them in the air fryer, arrange them in a single layer in an air fryer basket, spray with cooking spray, and air fry at 390°F for 2 minutes.
Where to Buy
Look for dry chicharrones de harina at your local Mexican grocery store or online (they’re sometimes labeled as duros, wheat pinwheels, or wheat snacks). They’re inexpensive and shelf-stable, so stock up!
Chicharrones de Harina (Duros)
Ingredients
- 1 cup chicharrones de harina (wheat pinwheels)
- 1 quart vegetable or canola oil, for frying
- ½ lime, juiced
- Seasonings like Tajín, chili powder, Valentina, Cholula, or chamoy
Instructions
- Heat frying oil in a large pot or Dutch oven over medium-high heat until it reaches 365℉.
- Fry chicharrones de harina in batches of 4 or 5, constantly stirring with a spider strainer so they fry evenly. They cook in a few seconds per batch.
- Shake any excess oil and transfer chicharrones onto a plate or bowl lined with paper towels to absorb any excess oil.
- Garnish and serve with fresh lime juice and your favorite spicy toppings like tajin, chili powder, hot sauce, or chamoy.
Notes
- Only garnish what you’re eating right away – leftovers will get soggy if topped ahead of time.
- Storage: Store extras (without toppings) in a sealed container or zip-top bag at room temp for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography by Ashley McLaughlin.
