It is with my sincerest apologies that it has taken me this long to bring you another chicharrones de harina recipe.
My first one (nearly two years ago!) is one of the most popular on my site and it’s not hard to see why. I mean what’s not to love about crunchy fried wheat crisps doused in lime juice and sprinkled with chili? Chicharrones de harina are one of those things that I don’t make as often as I should. The whole frying thing sometimes throws me for a loop but when I do get over myself and actually fry some up I give myself the stink eye for being so lazy. They are incredibly easy, take about 2 minutes, and taste about a gazillion and a half times better than any store-bought chip or cracker.
So if you’ve never seen these you are probably saying to yourself…huh?! Okay, chicharrones are fried pork skin that are usually rectangular shaped, crispy, and incredibly addictive. These on the other hand are made of wheat, completely vegan, and sometimes come in large rectangular sheets looking strikingly similar to the piggy version, hence the name.
But, but, but here’s another fun fact. The wheel shaped ones are also sometimes called Duros or Duritos so then I thought, why not make Doritos-flavored Duritos because that would be a) super cute and b) really delicious.
I didn’t want to mess with the vegan aspect though so I used nutritional yeast for the tangy cheese appeal and then added all the right spices to get that perfect nacho cheese flavor, but you know, without the cheese.
Now before you dive head-first into that pot of boiling oil, a word to the wise; the wheels puff up to about four times their size so you need to use a pot big enough to give them room to expand. A large saucepan, about 3.5 Quarts like this one works great or I always use my trusty Le Cruset 5-Quart Braiser for all my frying. If you’re in the market for a new pot, I know these cost a pretty penny but it will last you a lifetime and is perfect for braising, frying, even baking bread. Also, this bamboo skimmer (sometimes called a spider) is a frying must.
- 6 tablespoons nutritional yeast
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon chili powder
- ¼ teaspoon cayenne powder
- 4 cups (1 quart) vegetable oil, for frying
- 1 cup dried chicharrones de harina
- Combine all ingredients in a small bowl. Grind into a fine powder in a coffee grinder (you may need to do this in batches depending on the size of your grinder). Spice mix can be kept in a sealed container for up to 3 months.
- Line a baking sheet with paper towels and set to the side of the stove.
- Pour oil in a large saucepan and place over medium heat. Attach a deep fry thermometer and heat oil to 350°F.
- Carefully add a handful of chicharrones to the hot oil and fry until crisp and cooked through, about 2 minutes. Use a bamboo skimmer to occasionally turn and submerge the chicharrones in the oil as they cook.
- Remove to the paper towel-lined baking sheet and sprinkle with spice mix. Repeat with remaining chicharrones.
One More Thing
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