In a mixing bowl, combine the wheat flour, baking powder, salt, and garlic powder. Mix well until evenly combined.
Gradually add water, stirring until a dough forms.
Knead the dough on a floured surface for about 5 minutes until smooth.
Cover the dough with a damp cloth and let it rest for 30 minutes.
After resting, divide the dough into small balls, about the size of a golf ball.
Roll each ball into a thin circle, about 1/8 inch thick.
Heat about 2 inches of vegetable oil in a deep skillet over medium heat.
Once the oil is hot, carefully add one or two dough circles at a time.
Fry until they puff up and turn golden brown, about 1-2 minutes per side.
Remove the chicharrones from the oil and drain on paper towels.
Allow to cool slightly before serving. Enjoy them plain or with your favorite salsa.