Polenta chips are delicious and a fun alternative to potato chips. Polenta chips are oven-baked and gluten-free. Crispy and easy to make, just a little prep. and planning. Firstly, you boil up the polenta in vegetable stock until thick, then place it in a lined tin to cool and set for at least an hour n the fridge. Then cut, brush with oil and a sprinkle of polenta and bake for 30 minutes until crunchy and golden.
Inspired by a Jamie Oliver recipe. I always thought that polenta chips were hard to make but really they take a little planning as they need time to rest but worth the effort.
- Vegetable stock – 400 ml (1 cup + 1/4)
- Quick/fine polenta – 150g ( + a little for dusting)
- Parmesan cheese* – 40g (1/3 cup)
- Parsley or oregano – 1-2 tsps
- olive oil for baking
- Boil vegetable stock then slowly add in your polenta, a pinch of salt and whisk continually until thick, it will start to pull away from the sides. Once thick, add in the finely grated Parmesan cheese and stir in herbs if desired.
- Pour the thick polenta mixture into a greased and lined 20cm square tin and chill in the fridge to firm up for about 1 hour. You leave it covered overnight to cook the following day.
- Preheat your oven to 220˚C/ 200˚C fan.
- Remove the chill polenta from the fridge and into chip-like chunks and brush with 2 tablespoons of olive oil. Dust with the extra polenta. Arrange on a greased baking tray in a single layer and bake for 30 minutes, or until crisp and golden.
- Serve the hot polenta chips with a little extra Parmesan grated on top, and your favourite dip on the side or enjoy just with salt.
- for a vegan option – replace the cheese with nutritional yeast or leave it out. You could also add a zest of some lemon.