Can you tell I’m excited?
Memorial Day is supposed to be the unofficial beginning of summer so I’m unofficially going to declare that we get this party started. I’ve got a looooooooong list of things I want to accomplish so I need to get going if I’m serious about making things happen. Want to join me?
Here’s what we’re going to do:
1. Spend a lot, A LOT of time at the pool/beach (whatever water source you rely on for straight chillin’).
3. Two words: Water Guns.
4. Two more words: Tomato Sandwich.
5. Eat our weight in pie.
6. Play endless games of tag to burn off said pie.
7. Take down a margarita or two.
8. Outdoor movies are a must.
9. Sparklers…..sparklers are definitely in order.
10. And of course a ton of crispy snacks to keep us energized.
My new favorites are these addictive, crunchy wheat chips in the ever-adorable wheel shapes, doused in lime juice and generously sprinkled with tongue-tingling spice mix. They come in different shapes, the classic ones are rectangular and a dead-ringer for crispy, fried pork skins or chicharrones (hence the name).
These fried wheat crisps are a popular street snack in Mexico. I found the dried wheels in the Mexican section of our local grocery store so I’m almost positive you can find them in yours. You want to fry them fresh, they are very airy and light and get soggy quickly.
Big bowls of these are a must for any Memorial Day celebration but make a lot—they won’t last long.
- 2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon ground arbol chile
- 1/2 teaspoon ground cayenne pepper
- Vegetable oil, for frying
- 1 1/2 cups dried chicharrones de harina
- 1 lime
- Combine salt, cumin, chile, and cayenne in a small bowl.
- Heat about 3 inches of oil in a deep pot over medium heat to 350°F or until a piece of bread browns in 30 seconds. Line a baking sheet with paper towels and set near the pot.
- Once oil is hot, carefully add the chicharrones a few at a time. Fry on one side until they poof open (about 30 seconds), flip and cook for another 30 seconds or until they have opened completely and are beginning to brown.
- Remove with a slotted spoon or a bamboo skimmer to the paper towel-lined baking sheet. Repeat with the remaining chicharrones checking occasionally that the oil is maintaining a constant temperature.
- Squeeze the lime over the top and sprinkle with the spice mixture. Serve immediately.