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Chicharrones de Harina Chips
author
Maricruz Avalos Flores
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
minutes
cook
15
minutes
minutes
total
20
minutes
minutes
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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
Use a deep pan to fry the chicharrones chips, because they become like 3-4 times their size.
Prepare all your utensils before starting to fry. Bowl, strainer, serving plate, etc.
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.
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:
190
kcal
|
Carbohydrates:
6
g
|
Protein:
1
g
|
Fat:
19
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
11
g
|
Trans Fat:
0.1
g
|
Fiber:
1
g
|
Sugar:
0.2
g
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