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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
On:

Cuisine

Italian

Time

1 - 2 hrs

Skill Level

Confident

Serves

6

Courses etc.

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

You will need

IngredientAdd
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.

Method

  • 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.

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Picture of Polenta Bramata ORGANIC
Polenta Bramata ORGANIC
Biona (500g)
£2.59
Picture of Spanish Paprika
Spanish Paprika
Real Foods
Picture of Fine Sea Salt
Fine Sea Salt
Real Foods
Picture of Extra Virgin Olive Oil
Extra Virgin Olive Oil
Hellenic Sun (250ml)
£6.75
Picture of Swiss Vegetable Bouillon ORGANIC
Swiss Vegetable Bouillon ORGANIC
Marigold (150g)
£2.79