Heat oven to 350 degrees F. Shred Parmesan using fine grater. Mix Parmesan, cornmeal, pistachios and peppers in a bowl.
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 degrees 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.
cal. (kcal) 36,
Fat, total (g) 3,
chol. (mg) 4,
sat. fat (g) 1,
carb. (g) 1,
pro. (g) 3,
sodium (mg) 97,
Percent Daily Values are based on a 2,000 calorie diet