Instructions: In a large plastic bag with a tight-fitting seal, combine the rice-cake pieces and crackers. In a small bowl, stir together the melted margarine, chili powder and garlic powder. Pour over cracker mixture, seal bag and gently shake mixture until well-coated. Transfer to a baking sheet. Bake at 325, uncovered, for 25 min., stirring once or twice during baking.

Spread mixture onto paper towels to cool. The mix can be stored at room temperature in an airtight container for up to 2 weeks.

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