No deseeding. Just lightly fry them whole in olive or canola oil, then salt well. they get crispy and nice. I am Italian on my mother's side, and this goes way back. Great on a slice of fresh Italian bread, but I eat them plain, like potato chips or something. My friend at work is of Puerto Rican descent, (loves Carribean hot food) and he loves them. We agree they are like crack cocaine. You can't have just one. Only bad thing is that you get the urgent bathroom feeling and burning stool later on.
You can do it with any hot pepper. Traditionally those long curly green hot peppers you can buy in most supermarkets - I don't know what they are called. (same peppers that chefs use to make peppers oregenato) You dry them and they turn orange. You fry them up this way.
I recently found that the Indian stores sell bags of pre dried Byadagi chilis. They are said to be "mild" as far as chilis go, but they make my mouth and butt burn.
They are about 30,000 Scoville units, and considered mild.
As you fry them, they get darker. You don't want them to get too dark. They get a glistening red color. The taste is just awesome. The smell from frying them is great too. It would be what Satan's kitchen must smell like. ;-)
You get the oil real hot but then turn the heat down if it starts to smoke. Have the oven overhead fan on too. Turn them frequently with a spatula, until desired doneness. Then salt to your taste. I used Redmond sea salt.