Rueditas, or "little wheels" in Spanish, are a crunchy snack commonly available from street vendors and Mexican markets in California. In some cases they may be called "chicharrones" which may cause confusion with pork rinds, but the things I'm talking about are a wheat product, not pork.
In Mexican markets in CA, you can buy either a precooked bag of these rueditas, or from the bulk bins you can buy raw ones which you then deep-fry.
I think the fresh-fried ones are much tastier, but every time I do it, they are too oily. Mine have an oily sheen, but the pre-cooked bagged ones do not.
One thing I have noticed, while using canola oil, is that getting the oil hot enough to sizzle a splash of water is not hot enough. The canola oil has to be frighteningly close to smoking temp in order to cook these things.
How do the factory producers make their rueditas not have an oily sheen like mine do?