Doritos-flavored duros are lightly-fried Mexican chips coated in homemade vegan “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.
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{Post first published March 31, 2016. Last updated with a new video and step-by-step photos on February 2, 2024.
It is with my sincerest apologies that it has taken me this long to bring you another recipe for Mexican pinwheel chips.
My first flour chicharrones recipe is similar to the popular street food Mexican natives know and love and is one of the most popular recipes 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 hot sauce?
What’s With These Chicharrones 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 pork skins that have the most incredible texture and are incredibly addictive. In the United States we know them as pork rinds.
These chicharonnes chips, on the other hand, are flour-based wheat snacks (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 not only ridiculously clever but also really delicious.
Ingredients
- Nutritional yeast
- Garlic powder
- Onion powder
- Cumin seed
- Paprika
- Chili powder
- Cayenne pepper
- Vegetable oil
- Uncooked chicharrones de harina
- Lime (not pictured)
How To Make This Recipe
step one
Make the spice mix. Combine all the spices and nutritional yeast in a small bowl. Grind the mixture in batches in a clean coffee grinder or spice grinder until it becomes a fine powder.
step two
Prepare to fry. Line a baking sheet with paper towels. Pour oil into a large pot or deep frying pan. Attach a deep-fry thermometer to the side of the pot if you have one. Heat the oil to 350°F over medium-high heat.
step three
Fry chicharrones chips. Carefully add a handful of chips to the hot oil. Cook, stirring until they puff up and get crisp, about 2 minutes. Scoop out with a slotted spoon, letting the excess oil drip back into the pot. Place on the paper towel-lined baking sheet.
*CHEF’S TIP: 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.
step four
Season. Sprinkle with the Doritos seasoning, squeeze the lime over the chips, toss to coat and enjoy!
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.
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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. Let me know when you try them by snapping a pic and tagging me on Instagram@holajalapenoand#holajalapenoso I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating)! Also, sign up for myweekly newsletter, lots of good stuff there too!
Dorito-Flavored Chicharonnes Chips
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Doritos-flavored duros are lightly-fried chicharrones chips coated in homemade vegan "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.
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 or mild chili powder
- 1/4 teaspoon cayenne pepper
For the Chicharrones
- 2 cups vegetable oil
- 1 cup chicharrones de harina
- 1 lime
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. Remove to the paper towel-lined baking sheet. Repeat with remaining chicharrones.
- Sprinkle and serve! Sprinkle chicharrones with about 1/2 the spice mix and sqeeze half the lime over the top. Toss and taste. Add more spice mix or lime juice if desired. The chicharrones get soggy quickly once you add the lime so do it right before eating.
Notes
- Doritos Spice Mix: This makes more than you'll need for this recipe. Any leftover spice mix can be stored at room temperature in an airtight container for a month and would be great on homemade tortilla chipsor popcorn.
- Chicharonnes chips: 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. And of course, online.
- Salt: The chicharrones dough has salt already added so I didn't add it to the spice mix. Season with extra salt as needed.
- Lime juice: The chicharrones get soggy quickly once the lime gets squeezed over the top so do it right before serving.
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Nutrition Information:
Yield: 6Serving Size: 1
Amount Per Serving:Calories: 3Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 4mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
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