Chicarron de Avena

Chicarron de Avena is a crunchy, savory Peruvian-inspired snack made with oats instead of pork skin. It’s a healthier, budget-friendly twist on traditional chicharrones, using affordable rolled oats, spices, and minimal oil. Perfect for evenings as a crispy tea-time treat or side with rice and beans. Easy to make at home, it delivers that satisfying crunch without deep-frying.

Ingredients

  • For about 4 servings (a big bowl of crunchy pieces), use these simple pantry items:
  • 2 cups rolled oats (old-fashioned or instant, not steel-cut)
  • ½ cup all-purpose flour (maida) or whole-wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika or red chili powder (adjust for spice)
  • ½ teaspoon black pepper
  • ½ teaspoon ground cumin (optional for extra flavor)
  • 2 tablespoons vegetable oil or olive oil
  • ¾ to 1 cup warm water (start with ¾ and add more if needed)
  • Oil for frying (about 2 cups, or use less for shallow frying)

Direction

  • Make this crispy snack with these easy steps:
  • Step 1: In a large bowl, mix rolled oats, flour, baking powder, salt, garlic powder, onion powder, paprika, black pepper, and cumin until well combined.
  • Step 2: Add 2 tablespoons oil and gradually pour in warm water while stirring with a spoon or your hands. Knead into a firm, slightly sticky dough (similar to chapati dough). If too dry, add water 1 tablespoon at a time; if too wet, add a little more flour.
  • Step 3: Divide the dough into 4 equal portions. Roll each portion into a thin sheet (about 2–3 mm thick) on a lightly floured surface or between two plastic sheets to prevent sticking.
  • Step 4: Cut the rolled dough into small squares, strips, or diamond shapes using a knife or pizza cutter.
  • Step 5: Heat oil in a deep pan or wok over medium-high heat (about 170–180°C or test with a small piece—it should sizzle gently). Fry the pieces in batches for 3 to 5 minutes, turning once, until golden brown and crispy. Do not overcrowd the pan.
  • Step 6: Remove with a slotted spoon and drain on paper towels. Let cool slightly—they crisp more as they cool. Store in an airtight container for up to 3 days. Serve as is or with salsa, yogurt dip, or alongside meals.

Nutrients Information

Per serving (about ½ cup, approximate values with moderate oil absorption)

  • Calories: 220 to 260
  • Total Fat: 8 to 12 grams
  • Saturated Fat: 1 to 2 grams
  • Cholesterol: 0 milligrams
  • Sodium: 300 to 400 milligrams
  • Total Carbohydrates: 32 to 36 grams
  • Dietary Fiber: 4 to 5 grams
  • Sugars: 1 gram
  • Protein: 6 to 8 grams
  • A good source of fiber from oats for digestion and steady energy, with lower fat than traditional fried pork chicharrones. A tasty, plant-based crunchy alternative.

Recipes Credit

Inspired by Peruvian and Latin American oat-based “chicharron de avena” recipes popular in home cooking for healthier snacking. Adapted here from Desi kitchens using everyday rolled oats , local spices like red chili powder, and simple frying techniques common in Market-style snacks. Draws from budget-friendly vegetarian twists shared on South American food blogs, family recipe groups, and fusion ideas emphasizing affordable pantry staples. Freshly tailored for crispy, guilt-reduced enjoyment at home.