Crunchy wheels of joy you can make in minutes.

Ever see a little wagon wheel puff up like magic? That’s a duro. One bite is light, crispy, and bold. Don’t scroll hungry. Let’s crunch!

Answer: Mexican wheel chips, also called duros or chicharrones de harina, are light, puffed snacks made from wheat flour and cornstarch. They look like tiny wheels. You fry them for a few seconds and they grow big and crispy. They are not pork rinds.

Why They Puff Like Popcorn

Duros start small and hard. Hot oil makes steam inside. The steam pushes out and—poof!—the wheel grows. It turns airy and crisp, just like popcorn.

What They’re Made Of

Most duros use wheat flour, cornstarch, salt, and a little baking soda. Some have food coloring for fun. Because they use wheat, duros are not gluten-free.

Duros vs. Pork Rinds (Not the Same!)

People sometimes say “chicharrones.” That word can mean two snacks. Chicharrones de harina are wheat duros. Chicharrones de puerco are pork rinds. One is a puffed chip. The other is fried pork skin. Big difference!

How to Cook Them at Home

Fry: Heat oil in a pot. Drop a few wheel pieces in. In seconds they puff and float. Scoop them out and drain on paper towels.

Air Fry or Microwave: Lightly spray the dry wheels with oil. Cook in small batches until they puff. Times can vary, so watch closely.

Tip: Cook just a few at first to learn the puff time.

Street-Cart Style Toppings

Classic and simple: fresh lime juice and chili powder. Want more? Try hot sauce, chamoy, and a pinch of salt. For “duros preparados,” add shredded cabbage, diced tomato, cucumber, and a squeeze of lime. Some folks add cueritos (pickled pork skin) on top.

Fun Flavor Ideas

• Chile-Lime: Lime juice + chili powder + a dash of hot sauce.
• Elote-Style: A little mayo, cotija cheese, chili, and lime.
• Sweet Heat: Chamoy + a sprinkle of Tajín + mango bits.
• Garlic Crunch: Garlic salt + black pepper.

Are They Vegan? Are They Spicy?

Plain duros are usually vegan. The spice level is up to you. No chili equals no heat. Add sauce if you want fire.

Buying and Storing

You can buy duros as dry wheels in bags. Keep them in a cool, dry place. After cooking, eat them soon. They taste best fresh and can get soft if left out.

30-Second Duro Recipe

1. Heat oil in a deep pan.
2. Drop in 5–6 dry wheels. Watch them puff.
3. Remove, drain, and sprinkle with lime and chili.
4. Smile and crunch.

Quick FAQ

Do I need a lot of oil? No. A small pot works. Just enough oil to let the wheels float.

Can kids eat them? Yes. Start with no chili. Add mild flavors later.

How long do they cook? Only seconds when frying. Watch for full puffing.

Party Trick: Duro Scoops

Use the puffed wheels as little bowls. Fill with pico de gallo, beans, or guac. They look cute and taste great.

The Crunchy Bottom Line

Duros are puffed wheat wheels that fry in seconds and crunch like a dream. Add lime. Add chili. Make them your way. One bowl, many smiles.

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