Friday, July 17, 2015

Crispy Chili Twists

2 cups uncooked rotini pasta, 6 oz.
enough: vegetable oil
2 tbsp. grated Parmesan cheese
1/2 tsp. chili powder
1/4 tsp. seasoned salt
1/8 tsp. garlic powder

      Cook and drain pasta as directed on pkg. 
Rinse with cold water;
drain very thoroughly
(excess water on pasta will cause oil to spatter). 
 Heat oil (1") to 375ºF (190ºC). 
Fry pasta, about 1 cup at a time,
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. 
1 serving = 1/4 cup.

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