Those Chicharrones de Harina are crispy, puffy, and with a satisfying crunch. They are so easy to make and perfect for an afternoon snack along with your favorite drink!

Chicharrones de harina is a popular Mexican street food made of fried wheat flour, baking powder, and salt. They are deep-fried until puffy and crunchy and then served drizzled with hot sauce, lime juice, and a sprinkle of chili powder.

Those snacks are known by other names like duritos, rueditas, Mexican pinwheels chips, and chicharrones chips, to name a few.

Chicharrones chips come in different shapes, such as small rectangles, pinwheels, rings, etc.

They are sold as a street food snack in small bags drizzled with lots of hot Valentina salsa, lime juice, and chili powder. But also you’ll find them served as a botana (appetizer) at many parties and gatherings.

Chicharrones de harina chips in a plate with lime wedges and sauce bottles.

Like many Mexicans, duritos are something I remember eating after school as a quick snack before heading home, alongside with a large glass of Tejuino or agua fresca de limón.

Ingredients

  • Chicharrones de harina: You can find those snacks sold raw in packets at Latin-American and Mexican grocery stores. They can be found in various shapes and under other names like chicharrones chips or pinwheel wheat snacks.
  • Oil: You will need oil vegetable oil for frying, I recommend sunflower or corn oil for a perfect, crispy texture.

For serving:

  • Hot sauce: You can find many brands of salsa that can go nicely with this snack, such as Valentina, Tamazula, Huichol, Cholula, or also Chamoy.
  • Lime: This is a must ingredient, but make sure you add it only when you’re about to eat your chicharrones chips as they can get soggy quickly.
  • Chili powder: From your favorite Mexican chili blend to homemade chili powder or the famous Tajín which has a nice tangy kick because of lime powder.
Raw chicharrones de harina chips (duritos) displayed on a marble surface.
Raw “chicharrones de harina”.

How To Make Chicharrones de Harina

Place about 4 inches (10cm) of oil in a deep frying pan over medium heat until hot but not smoky.

Pro Tip: Test the oil by adding one piece. If it puffs within 3-4 seconds, the oil is ready.

Testing the oil with two pieces of chicharrones chips.

Now, add a small batch of chicharrones to the oil.

Do this step carefully using a slotted spoon, to prevent burning from hot oil splatters.

Adding raw chicharrones de harina to the oil with a slotted spoon.

Stir with the spoon so they fry evenly. It will take about 30 seconds to puff and get a nice, golden-brown color.

Note: It can be a bit tricky frying those chicharrones chips, especially if you haven’t done it before, because they puff really fast, so you need to be also quick to pick them up from the hot oil so they won’t burn.

Puffed and ready chicharrones de harina chips in the pan.

Remove chicharrones chips from the oil and transfer them to a strainer placed over a bowl.

You can also place them on a plate lined with a paper towel to remove excess oil.

Chicharrones de harina chips on a strainer.

Keep frying the chips in small batches until you’re done.

Transfer all fried chicharrones chips to a serving plate. Add your favorite hot salsa, lime juice, and chili powder to taste. Enjoy!

Seasoning duritos chicharrones chips with salsa.

Tip & Notes

Here are a few tips for you to make the perfect chicharrones de harina chips:

  1. Use a deep pan to fry them, because they become like 3-4 times their size.
  2. Prepare all your utensils before starting to fry. Bowl, strainer, serving plate, etc.
  3. If you don’t have a thermometer, use a chopstick to know when the oil is ready. If the chopstick covers with bubbles when dipped in the hot oil, it means is ready.
  4. Try to keep an eye on the temperature, if you see the oil is becoming too hot and smoky, reduce the heat.
  5. Duritos are deep fried, even though there are some people who microwave them, but honestly, they don’t taste as good as fried ones and of course, the texture is different and not as puffy and crunchy as they’re supposed to be.
Close-up of chicharrones (duros) de harina.

Drinks To Pair With Chicharrones Chips

Those addictive chips go perfectly with refreshing drinks for an afternoon snack. Here are my favorite recipes to serve this popular street food with:

How To Store

If you have chicharrones de harina leftovers that are not drizzled with sauce or lime juice, place them in an airtight container and store them for up to 2 days.

Be aware they will lose some crunchiness as time passes, so you better make only the amount you intend to eat the same day.

FAQ

What are the wheel chips called in Spanish?

Wheel chips are called in Spanish chicharrones de harina, duros de harina, or also duritos.

Where to buy duritos de harina?

You can find those chips sold by street vendors along with other snacks like potato chips, sprinkled with chile powder and a squeeze of lime.

More Mexican Snacks Recipes

Did you enjoy this Chicharrones Chips recipe? Please, don’t forget to rate it and leave us a comment below, we’d love to hear from you! Also, remember that you can share it using the buttons below.  If you’d like, you can follow us too on on PinterestInstagramYouTube, and Facebook.

Video

Chicharrones chips duritos. Cover image.

Chicharrones de Harina Chips

6 servings
Chicharrones de Harina, also known as Mexican pinwheel chips, is a Mexican snack with a puffy and crunchy texture. They are served with hot salsa, lime juice, and chili powder.
prep 5 minutes
cook 15 minutes
total 20 minutes

Ingredients 

  • 2 cups dried chicharrones de harina
  • vegetable oil for frying

For serving

  • hot salsa
  • limes (juice)
  • chili powder

Instructions
 

  • Heat about 4 inches (10cm) of oil in a deep frying pan over medium heat.
  • Test the oil by adding one piece of chicharrones. If it puffs within 3-4 seconds, the oil is ready.
  • Carefully, add a small batch of chicharrones to the oil.
  • Stir with a slotted spoon to fry evenly until chicharrones are golden brown.
  • Remove chicharrones from the oil and transfer to a strainer placed over a bowl.
  • Keep frying the chicharrones in small batches until you’re done.
  • Transfer to a serving plate and serve with a drizzle of hot salsa, a squeeze of lime and a sprinkle of chili powder.

Notes

  1. Use a deep pan to fry the chicharrones chips, because they become like 3-4 times their size.
  2. Prepare all your utensils before starting to fry. Bowl, strainer, serving plate, etc.
  3. You can use a chopstick to check the oil temperature. If the chopstick covers with bubbles when dipped in the hot oil, it means is ready.
  4. Try to keep an eye on the temperature, if you see the oil is becoming too hot and smoky, low the heat.
Nutrition Information
Serving: 1 serving | Calories: 190kcal | Carbohydrates: 6g | Protein: 1g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Fiber: 1g | Sugar: 0.2g
rate this recipeScroll down and leave a comment with stars!

Maricruz Avalos Flores is a Mexican cook and photographer living in Italy where she shares authentic Mexican & Italian recipes that can be easily made at home using easy-to-find ingredients.

Join now my email list  

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




One Comment

  1. 5 stars
    Thank you! I had those during a trip to Mexico many years ago and couldn’t figure out the name, now I know how to look for them online and try to make my own :)