Crispy Chili Twists
Source of Recipe
Aunt Saunny
2 cups uncooked rotini pasta (6 ounces)
Vegetable oil
2 tablespoons grated Parmesan cheese
1/2 teaspoon chili powder
1/4 teaspoon seasoned salt
1/8 teaspoon garlic powder
Cook and drain pasta as directed on package. Rinse with cold water; drain very thoroughly (excess water on pasta will cause oil to spatter). Heat oil (1 inch) in skillet to 375F. Fry pasta, about 1 cup at a time, about 2 minutes or until crisp and light golden brown, stirring if necessary to separate. Drain on paper towels. Mix remaining ingredients
in large bowl; toss with pasta until evenly coated.
16 servings (1/4 cup each)
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