Fry the bacon to crisp. Discard the grease. Blot the bacon on paper towels and when the bacon has cooled, crumble it into little pieces.
In a saucepan melt the butter and add the chili powder, garlic salt, onion salt and paprika; stir well. Pour this over the popped corn and toss to get the corn well covered. Add the bacon and onions to the popcorn and toss again. Pour the mixture out on a baking sheet and bake in a preheated oven set at 250 degrees, for 10 minutes.
You’ll enjoy the corn and you’ll need napkins or do a lot of finger licking, because of the colorful seasonings.