Rinse and drain chili rings; pat dry.
Pour flour into a bag.
Add about half of the chili rings and shake to coat evenly with flour.
In a deep 2- to 3-quart pan, bring 1 inch oil to 300°.
Shake excess flour from chilies and add them to oil.
Stir often until light gold and crisp, 6 to 8 minutes.
Regulate heat, as needed, to maintain oil at 300°.
With a slotted spoon, lift out chilies and drain on towels.
Repeat to cook remaining chilies.