Polenta chips are so deliciously crispy on the outside, whilst fluffy on the inside. If you’re willing to put in a little advance prep time for something different this weekend, then read on.
This recipe is for herby polenta chips, and the basis of the recipe can be found in my “How To Make Gluten Free Polenta” guide. After leaving the mixture in a baking tin in the fridge or freezer to firm up, you can slice them into even chip strips and bake ’til perfection. Yum.
Feel free to play around with the recipe – I used sage and oregano as the herbs in this mixture, and I made up the polenta base with vegetable stock, so it was quite salty. You could spice things up by mixing chilli flakes or sriracha through the mix, or some parmesan cheese and butter for an extra dose of richness (or nutritional yeast and dairy-free butter for a vegan alternative!). I was serving these with my harissa lamb and kale salad so I didn’t want them to overpower the other elements of the dish.
This recipe is for baking, but you could deep fry these for a proper crispy experience. I tend to stay away from deep frying foods because 1) it scares me and 2) soooo much oil and fat. Once in a while never hurt anyone though! Be sure to dip these in some tomato marinara sauce or some garlic lemon mayo. Oh my. I need to go make a batch of these immediately. And so do you!
- 1x "How To Polenta" recipe (in resource section)
- Spray cooking oil
- Follow the "how to polenta" recipe in the resource section. This should take 45 minutes, unless using instant polenta.
- Once the polenta is ready, pour it into a baking tin lined with clingfilm. Cover and stick in fridge or freezer until set, at least 4 hours.
- Preheat the oven to 200 degrees C.
- Remove the polenta from the freezer and allow to come to room temperature. Cut the slab of polenta into desired size of chips.
- Place the chips on a baking tray and spray liberally with cooking oil. Bake in the oven for 30 minutes, turning frequently to ensure even crispiness.