Mix the ingredients all together in a bowl.
Then put the dough rolled up in plastic wrap and let it rest for at least half an hour in the fridge.
Roll out the dough with a rolling pin or with the pasta maker and cut the strips according to the size you want.
Fry the rags in abundant sunflower oil.
The secret of this recipe is vinegar ... the rags remain much more crunchy even for two or three days.