[MarkL]

I was watching Emeril Live yesterday and he put Parmesans cheese in a Teflon skellet and fried it crispy. He only rubbed a little oil on the bottom with a paper towel. I tried it and it's really good. It is real crunchy and tastes like cheese crackers. That is one thing I miss the most--something to munch on.

Hey, that sounds really great! I may try something like that... I've got some shredded peccorino romano and parmagian cheese that I may mix together with a little egg and try frying it up in olive oil, just like that!

Thanks for the idea!

Mark

[RJayneJ]

Let me know how they turn out. You use a medium low heat. They look like lacy doilies but are really crunchy, something hard to find that doesn't contain carbs. You could spike them with a little Cayenne pepper too, if you like a little heat. It is probably going to work best with a very dry cheese. In think I'm going to drag out my Teflon griddle and do some serious cheese critters.

[RJayneJ]

I have tried several kinds of cheese on the new Reynold's no stick wrap in the oven, and it works fine. Even American cheese slices quartered and baked in a 400 oven for about 8 minutes makes a great snake. All of them have turned out well, except my first batch which I burned because I cooked too long. The oven method is much better than the skillet.