Company logo
Rated "Excellent" by our customers

Search recipes

Filter your search:

Search tips...

Rated excellent by our customers

Baked Polenta Chips Recipe

Crispy outside and creamy inside, Polenta Chips are an interesting alternative to potato chips, and also a smart way to use leftover prepared polenta. You could also make cheesy polenta chips by adding 50g of grated cheese and a generous handful of chopped fresh herbs along with the butter. Delicious served with a dip or relish as a snack, as a side dish with a vegetarian chilli or casserole, or you could even cut up the set polenta in cubes and make gluten-free polenta croutons and serve them with soup or salad.

Customer Rating:
5.0 (1 votes)

Posted by: Ann Smyth




1 - 2 hrs

Skill Level




Courses etc.

Lunch Box
Main Courses
Nibbles and Snacks
Recipes for kids
Side dishes

You will need

1 litre homemade stock or water OR More products
1/2 tbsp vegetable bouillon added to 1 litre of water More products
220g fine polenta More products
25g butter Available only in our Edinburgh shops More products
1 tbsp Spanish paprika More products
salt to taste More products
olive oil More products

Need help converting measurements? View our recipe measurement conversion tables here.


  • Liberally grease a 20 cm square oven dish or rectangular equivalent (but not round) with with olive oil.
  • Bring water or stock to the boil in saucepan.
  • Keep at a boil while adding polenta in a steady stream, whisking continuously until mixture has thickened. This should take a couple of minutes.
  • Remove from the heat and whisk in the butter and paprika.  Add salt if required.
  • Pour the polenta mixture into the greased dish ensuring the mixture is spread evenly.
  • Cool in fridge until completely set and cold.  This will probably take at least two hours although we found ours set in an 1 hour.*
  • Heat oven to 210C/410F.
  • Turn polenta onto a chopping board and cut into thick chips - best to use a large knife.
  • Place the chips on a baking tray lined with baking parchment and brush with olive oil (all sides).
  • Sprinkle with salt and bake for around 30 mins until golden and crispy. Time will vary according to size of chip.
  • Serve while hot.
  • *Polenta will survive in fridge for up to 3 days if you wish to prep ahead of cooking.

Please rate this recipe and/or send us your comments or questions

Write a review


Shopping List

Spanish Paprika
Real Foods
Fine Sea Salt
Real Foods
Extra Virgin Olive Oil
Hellenic (250ml)
Swiss Vegetable Bouillon ORGANIC
Marigold (150g)