Crispy chili twists
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Uncooked mixed rotini, mostaccioli and shell pasta (from 12 ounce package) |
| Vegetable oil | ||
| 2 | tablespoons | Grated Parmesan cheese |
| ½ | teaspoon | Chili powder |
| ¼ | teaspoon | Seasoned salt |
| ⅛ | teaspoon | Garlic powder |
Directions
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) to 375F. Fry about 1 cup pasta at a time in oil about 1 minute 45 seconds to 2 minutes, stirring if necessary to separate, until crisp and light brown. Drain on paper towels.
Mix remaining ingredients in large bowl. Add pasta; toss until pasta is evenly coated. Store tightly covered up to 2 weeks. Yield: 16 servings. Typed in MMFormat by cjhartlin@... Source: Betty Crocker Holiday Appetizers.