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    Home » Recipes » Appetizers » Chicharrones de Harina

    Chicharrones de Harina

    Last Updated November 9, 2022. Originally Posted September 22, 2022 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Chicharrones de harina are a popular Mexican snack made of fried wheat flour. Drizzle with fresh lime juice and hot sauce. They are crispy, light, and completely addicting!
    Jump to Recipe Print Recipe
    Chicharrones de Harina in a white bowl drizzled with Valentina hot sauce.
    Chicharrones de Harina in a white bowl drizzled with Valentina hot sauce.

    Chicharrones de Harina (or duros de harina) are fried wheat crisps and one of my favorite “antojitos” ever!

    You might also hear them called – duros, duritos, Mexican pinwheel chips, etc.

    They are a popular street food sold by Mexican street vendors everywhere. Or, find them at ice cream shops or corner liquor stores.

    Light, crispy, and so easy to make your own chicharrones at home.

    Ingredients

    The ingredients needed to make chicharrones de harina labeled and sitting on a wooden surface.
    • Chicharrones de Harina – Look for them at Mexican grocery stores, or in the Mexican spice aisle, or buy them online. 
    • Oil for Frying – Here, you have vegetable oil, but you can also use corn oil or peanut oil for frying. 
    • Hot Sauce (optional) – Valentina hot sauce is a popular brand as is Tapatio and Cholula.
    • Lime Juice (optional) but recommended for a tangy taste.

    Spices You Can Add:

    For another layer of flavor, you can also sprinkle with ground chile de arbol, ground cumin, and/or chile powder. 

    Chamoy and Tajin also make good additions.

    Wheat flour pinwheels sitting on a wooden surface.

    What are duros or chicharrones? 

    They are made of wheat flour and a few other ingredients. In essence, they are a type of pasta that when fried become light and airy.

    You might see them in the shape of a rectangle, but most commonly, they are found as pinwheels or wagon wheels. 

    Don’t confuse them with the other “chicharrones” which are fried pork skins.

    Instructions

    Chicharrones frying in oil.
    • Using a deep-fry thermometer, heat oil to 350 degrees F.
    • Add a few pieces to the hot oil. 
    • After they start puffing, flip to fry all sides.

    Work in batches. It is best not to overcrowd the pan, or they will not fry properly. 

    The good thing is that they only take a few minutes to puff up in the hot oil. 

    Don’t have a deep-fry thermometer?

    The oil is ready when you add a wooden skewer into the oil and it starts to bubble.

    A slotted spoon holding a fried chicharron over a cast iron skillet.
    • Use a slotted spoon to drain the oil. 
    • Remove the chicharron from the hot oil. 

    The orange part is hard. Once the orange color is gone, they are ready to be removed. 

    Be very careful. We are working with really hot oil here. 

    Air Fryer Instructions

    Preheat the air fryer to 390°F.

    Place the duros in the basket of the air fryer and spray with oil.

    Cook for 2 minutes.

    Remove and enjoy!

    Fried chicharrones draining excess fat on a paper towel.
    • Drain any excess oil on a paper towel. 
    • Serve immediately.

    Consume right away. They were meant to be eaten that day.

    How to Store:

    Place the pieces that do not have hot sauce or lime juice in a sealable bag. Remove as much air as possible.

    They will last for a day, maybe two, but they will lose some of their crunchy texture. 

    Chicharrones de Harina in a white bowl drizzled with Valentina hot sauce.

    More Mexican Snacks:

    Tostilocos

    Mexican Fruit Cups

    Pepinos Locos

    Mexican Street Corn  

    The crunch from the chicharrones de harina is SO good.

    Kinda like a potato chip crunch, it’s incredibly addicting and perfect for snacking. Provecho!

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    Chicharrones de Harina in a white bowl drizzled with Valentina hot sauce.

    Chicharrones de Harina

    Chicharrones de harina are a popular Mexican snack made of fried wheat flour. Drizzle with fresh lime juice and hot sauce. They are crispy, light, and completely addicting!
    5 from 29 votes
    Print Pin Rate
    Course: Snack
    Cuisine: Mexican
    Prep Time: 1 minute
    Cook Time: 15 minutes
    Total Time: 16 minutes
    Servings: 12
    Calories: 140kcal
    Author: Maggie Unzueta

    Ingredients

    • 1 cup chicharrones de harina
    • 4 cups oil

    Toppings:

    • Lime
    • Hot Sauce

    Instructions

    • Heat oil.
    • Once it reaches 350 degrees F, add a few of the chicharrones.
    • Turn to cook all parts.
    • Remove with a slotted spoon.
    • Drain excess oil on a paper towel.
    • Drizzle with lime and hot sauce.
    • Serve immediately.

    Video

    Notes

    Air Fryer Chicharrones de Harina
    • Preheat the air fryer to 390°F.
    • Place the duros in the basket of the air fryer and spray with oil.
    • Cook for 2 minutes.
    • Remove and enjoy!
    Don’t have a deep-fry thermometer?
    The oil is ready when you add a wooden skewer into the oil and it starts to bubble.
    How to Store:
    • Place the pieces that do not have hot sauce or lime juice in a sealable bag. Remove as much air as possible.
    • They will last for a 1-2 days. 
    Additional Toppings:
    Ground chile de arbol, ground cumin, chili powder, Tajin, Chamoy
     

    Nutrition

    Calories: 140kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Saturated Fat: 0.5g | Trans Fat: 0.1g | Sodium: 320mg | Potassium: 41mg | Iron: 0.7mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Filed Under: Appetizers, Mexican, Recipes, Vegetarian

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

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