Heat oven to 350°F. Shred Parmesan using fine grater. Mix Parmesan, cornmeal, pistachios and peppers in a bowl.Advertisement
Line 2 large baking sheets with foil. Coat with nonstick cooking spray.
For each crisp, spoon level tablespoon mixture, scooping from bottom of bowl, into a mound, 6 per sheet. Spread each mound slightly to form 2-1/2- to 3-inch circle, allowing 1/2 inch between rounds.
Bake in 350°F oven 8 to 10 minutes, until lightly browned. With metal spatula, lift crisps onto rack to cool. If desired, place crisps onto rolling pin to curve. Repeat for total of about 32 crisps.