Vegan chicharrones de harina are lightly-fried Mexican chips coated in homemade “Doritos” seasoning made with nutritional yeast. They’re dairy-free and so delicious. I think you’ll love these Mexican Doritos better than the store-bought version any day.
{Post first published March 31, 2016. Last updated August 10, 2022}.
It is with my sincerest apologies that it has taken me this long to bring you another recipe for Pinwheel Mexican Chips.
My first Mexican Wheel Chips recipe is similar to the ones Mexican natives know and love and is one of the most popular on my site, not to mention a staple at our house. It’s not hard to see why, I mean what’s not to love about crunchy fried Mexican chips doused in lime juice and sprinkled with sea salt and chili?
More To Explore
What’s With These Mexican Chips?
So if you’ve never seen these golden brown wheels of glory, you are probably saying to yourself…huh?! I thought Mexican chips were tortilla chips?
Well yes, but of course there’s more chips in the Mexican food world than white corn chips, blue corn chips, and other forms of crispy tortilla chips. I mean, do Americans only eat potato chips? I think not!
Let me explain, traditional chicharrones are rectangular, crispy fried pig skin that have the most incredible texture and are incredibly addictive. In the United States we know them as pork rinds.
These chips, on the other hand, are made of wheat (so not gluten-free) but, completely vegan, and sometimes come in large rectangular sheets looking strikingly similar to the piggy version— hence the similar name.
But, but, but, the wheel shaped Mexican chips are also sometimes called Duros de harina or Duritos. So I thought, why not make Doritos-flavored Duritos because that would be:
A) Super cute and B) Really delicious
How To Make Mexican Doritos
Mexican Chicharrones Chips or duros 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 they are incredibly easy.
They take about 2 minutes, and freshly fried food tastes about a gazillion and a half times better than any store-bought snack food.
You simply heat a pot of vegetable oil, add the duros and fry them. After that put them in a large bowl, toss them with the spice mix and enjoy!
How To Make Vegan Nacho Cheese Spice Mix
These Mexican chips are the vegan version of the traditional pork fat chips.
So when it came to dusting them with unmistakable Doritos Nacho Cheese flavor, I wanted to replicate the magical cheese dust of the flavored tortilla chips but keep them vegan at the same time.
After much trial and error, I decided to use nutritional yeast for the tangy cheese appeal.
Nutritional yeast is typically used to brew beer and has an unmistakable fermented cheesy flavor. I also added all the right spices to get that perfect Doritos-inspired taste, but you know, without the cheese.
In addition to the nutritional yeast the spice mix has:
- Granulated garlic
- Onion powder
- Cumin seed
- Paprika
- Ancho chili powder
- Cayenne pepper
Tools You’ll Need
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. You need to use a pot big enough to give them room to expand, or make them in small batches.
- A large saucepan, about 3.5 Quarts works great. I always use my trusty Le Creuset 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.
- This bamboo skimmer (sometimes called a spider) is a frying must.
Tips For Frying At Home
I think there’s a lot of fear about deep-frying food at home. While I can’t say it is the safest thing you’ll ever do, it shouldn’t be avoided like the plague. If you use the right equipment and follow general safety tips you’ll be fine. Just take your time, be prepared, and give it a go!
Here are some frying rules to follow:
- Diligently watch the oil temperature. A deep-fat fry thermometer will help with this. The oil should be at 350°F so raise or lower the temperature as needed.
- Use vegetable or canola oil. Do not use extra virgin olive oil, the smoke point is too low and the oil will burn and taste terrible.
- Oil and water DO NOT MIX. Make sure your pot and spoon, tongs, or anything else that is going into the hot oil is completely dry. Any water dropped into the hot oil will explode.
- Only fill the pot one-half to two-thirds of the way from the top with oil. You don’t want the pot to overflow when you add the chips.
- Be prepared to set out a fire. Keep a box of baking soda close by just in case of accidents. Water will not put out a grease fire, but dousing it in baking soda will.
More Snack Recipes You’ll Love!
- How To Make Homemade Chamoy
- Cheddar Bacon Jalapeño Poppers
- Chicharrones de Harina
- Smoky Chipotle Guacamole Recipe
- Easy 3-Ingredient Sour Cream Fruit Dip
- How To Make A Mangonada {Spicy Mango Slushy}
- Citrus Seafood Ceviche
These Mexican Doritos Set The Bar Higher
If you thought American Doritos were good this Mexican version made with chicharrones de harina set the bar higher for regular chips. Let me know when you try them by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, sign up for my weekly newsletter, lots of good stuff there too!

Mexican Doritos
Chicharrones de Harina are also labeled Duros, Duritos, Mexican Wagon Wheels, or Mexican Wheat Snacks. You can find them in the Latin aisle of most grocery stores or in Latin markets.
The chicharrones dough has salt already added so I didn't add it to the spice mix. Season with extra salt as needed.
Spice mix adapted from Whole New Mom
Ingredients
For the Spice Mix:
- 1/4 cup nutritional yeast
- 2 teaspoons granulated garlic or garlic powder
- 1 teaspoon onion powder
- 1 1/2 teaspoons cumin seed
- 1 teaspoon paprika
- 1 teaspoon ancho chili powder
- 1/4 teaspoon cayenne pepper
For the Chicharrones
- 2 cups vegetable oil
- 1 cup chicharrones de harina
Instructions
For the Spice Mix:
- Grind spice mix to a powder. 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.
For the Chicharrones:
- Prepare baking sheet. Line a baking sheet with paper towels and set to the side of the stove.
- Heat oil. Pour oil in a large saucepan and place over medium heat. Attach a deep fry thermometer and heat oil to 350°F.
- Fry chicharrones. 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.
- Sprinkle and serve! Remove to the paper towel-lined baking sheet and sprinkle with spice mix. Repeat with remaining chicharrones.
Notes
Any leftover spice mix would be great on homemade tortilla chips or popcorn.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 3Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 4mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
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I really need to get over myself 🙂 and get into frying because these look like crispy “cheesy” snacking paradise!
After two semesters of high school Spanish I sadly speak very little but one of my favorite words is chicharrones, it’s so much fun to say 🙂
Yes Brie, if you’ve never tried these you’ve got to make them but beware….super addictive!
Hi Kate!
I am From Indonesia
recipes that you post is always interesting, simple. This is very suitable for combining with favorite family tv programs
Oh yes! Snacks + TV is always the best!
Nothing about this recipe is Mexican. You cannot throw cumin and peppers and call it Mexican. This doesn’t go together at all. Take it from a real Mexican, THIS IS NOT HOW Duros/Chicharrones are made. You literally fry them and add Botanera, Valentina, or a home made chili sauce and pour it over the Chicharrones. Could you please tell me where in Mexico you took this recipe? I am sick and tired of people messing up authentic dishes and throwing cumin just to call it Mexican.
Hey Mariela, I hear what you are saying. If you are looking for a more traditional version check out this post: https://www.holajalapeno.com/chicharonnes-de-harina-fried-mexican/
OMG! Now I need to make this goldy rings. They look amazing!
They are sooooo addictive!
wow! qué buena pinta tienen y al hacerlos en casa mucho más sanos y seguro que sabrosos!!!
Muchísimas Gracias Mavi!
This looks fantastic, I didn’t know them, but. Need to try!!!
Yes, see if you can find some at the market and give them a try!
Que ricos y que lindos son estos doritos. Si empiezo con ellos, seguro no tengo para cuando parar.
Gracias Veronica!!