Baked Polenta Chips Recipe

Delicious crispy baked polenta chips make an easy side dish or appetizer. Super versatile, season with your favourite herbs and serve with aioli, mayonnaise, pesto, or your favourite dipping sauce.

If you want a change from regular potato chips or fries these baked polenta chips are tasty, super satisfying and kids love them too!

Crispy on the outside, well seasoned, and slightly creamy in the middle, chunky polenta chips go well with a variety of mains.

Key Ingredients

• Polenta (not quick cook)
• Good quality vegetable broth or stock
• Garlic powder
• Dried oregano or herbs of choice
• Nutritional yeast - gives the "cheesy" flavour without using cheese.

Step-by-Step Instructions with Photos

First, get prepared. Line a 23cm x 33cm / 9” x 13”/ baking dish with baking/parchment paper.

1. Bring the vegetable broth to a boil in a large saucepan.

2. Add the polenta, garlic powder, and oregano, stirring vigorously to avoid clumping.

3. Cook the polenta in the broth/stock over medium-low heat for 5-7 minutes.

4. Cook until the polenta is well-saturated and no longer visibly granular.

5. Remove cooked polenta from heat and stir in nutritional yeast, black pepper, and salt.

6. Pour into the prepared pan and smooth into a very even layer, getting all the way to the corners. Loosely cover and refrigerate for at least 2 hours or overnight.

7. Preheat oven to 220 °C/425°F. Line a baking tray with paper.
Turn the chilled polenta out onto a cutting board. Slice into 12mm-18mm - ½” - ¾” thick and 7.5cm-10cm/3”-4” long slices.

8. Brush all sides of the polenta chips with olive oil.
Bake for 35-40 minutes, flipping half-way through, until lightly golden on the outside.
Allow to cool for 5 minutes before serving. The polenta chips are best eaten right away.

How to serve:

• Serve the baked polenta chips with marinara sauce, basil oil, aioli, mayonnaise, pesto, or dip into this dairy-free ranch dressing.
• Sprinkle the chips with fresh rosemary and extra black pepper if desired.
• These are delicious as a starter or go well on the side with steak, lamb, or chicken such as baked honey garlic lemon pepper chicken thighs with some greens or a salad.

Additional Recipe Notes

• If your vegetable stock or broth is very salty, you may need no or less additional salt. Homemade vegetable broths may need more.
• Polenta chips are more filling than chips or fries made from potatoes so you will need less per serve.

Other recipes you might like:

This Mediterranean chicken bake is full of Mediterranean flavours.

Healthy and full of fresh veggies these Greek chicken bowls with dairy-free tzatziki are delicious.

I hope you enjoy this easy polenta chips recipe. Please let me know how you got on in the comments below or please leave a star rating, I love hearing from you!

For more tasty recipes and to see what I’ve been getting up to you can follow me on Facebook, Instagram, Pinterest or Twitter.

Hope

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Polenta Chips

Yield: 5-6 servings

Prep Time: 15 minutes

Cook Time: 40 minutes

Additional Time: 2 hours

Total Time: 2 hours 55 minutes

Easy basked polenta chips make a tasty appetizer or side dish. Gluten-Free, Dairy-Free, Vegan.

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Ingredients

• 1 ½ cups/225g polenta (not quick cook)
• 4 cups/940ml vegetable broth*
• 1 tsp/2g garlic powder
• ½ tsp/ ½ g dried oregano
• ½ tsp/1g ground black pepper
• 3 tbsp/11g nutritional yeast
• ½ tsp/3g salt*
• 3 tbsp/45ml olive oil

Instructions

1. For step-by-step instructions with photos please see post. First, get prepared. Line a 23cm x 33cm / 9” x 13”/ baking dish with baking/parchment paper.
2. Bring the vegetable broth to a boil in a large saucepan.
3. Add the polenta, garlic powder, and oregano, stirring vigorously to avoid clumping.
4. Cook the polenta in the broth/stock over medium-low heat for 5-7 minutes.
5. Cook until the polenta is well-saturated and no longer visibly granular.
6. Remove cooked polenta from heat and stir in nutritional yeast, black pepper, and salt.
7. Pour into the prepared pan and smooth into a very even layer, getting all the way to the corners. Loosely cover and refrigerate for at least 2 hours or overnight.
8. Preheat oven to 220 °C/425°F. Line a baking tray with paper. Turn the chilled polenta out onto a cutting board. Slice into 12mm-18mm - ½” - ¾” thick and 7.5cm-10cm/3”-4” long slices.
9. Brush all sides of the polenta chips with olive oil. Bake for 35-40 minutes, flipping halfway through, until lightly golden on the outside.
10. Allow to cool for 5 minutes before serving. The polenta chips are best eaten right away.

Notes

• Serve the baked polenta chips with marinara sauce, basil oil, aioli, mayonnaise, pesto, or other dipping sauce.
• Sprinkle the chips with fresh rosemary and extra black pepper if desired. If your vegetable stock or broth is very salty, you may need no or less
  additional salt. Homemade vegetable broths may need more.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 134Total Fat 9.9gCarbohydrates 8.8gProtein 3.6g