How to make homemade chicharrones de harina or Mexican fried wheat crisps—the ultimate crunchy street food snack. These crispy wheels are totally addictive.
Cook Time:20 minutes
Total Time:20 minutes
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
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.