Raven wrote: >> I use shredded (not grated) parmesan, a non-stick skillet, and chopped <insert favorite chile here> peppers. Very crisp and not oily.<< Well, I'll be darned. Crispy parmesan wafers (Jacques Pepin cookbook) is what inspired me to try frying pepper cheeses. I didn''t think to try combining chiles with the parmesan! great idea. Tee