Combine first set of ingredients, adding each ingredient as listed, and enough gluten free flour so that the wheat free dough is no longer sticky, but still very soft.

Using a gluten free floured working surface, roll small portions of gluten free dough at a time to paper-thin. Cut into 2 x 5-inch strips, and arrange in single layer on oiled cookie sheets.

In a deep, heavy saucepan or deep fryer, bring oil (at least 3 inches deep) to 400°F Carefully add a few strips to the oil. They'll fall to the bottom but will surface as they brown (about 2 minutes).

Lift out with tongs and drop into brown grocery bag containing seasoning mix. Gently shake then remove coated strips. Serve immediately.