Chicharrones de Harina are also labeled Duros, Duritos, Mexican Wagon Wheels, or Mexican Wheat Snacks. You can find them in the ethnic aisle of most grocery stores or in Mexican markets. Chicharrones will keep in a sealed plastic bag for up to a week. 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
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
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.
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.
Any leftover spice mix would be great on homemade tortilla chips or popcorn.