Baked Polenta Chips
So quick and easy. I think my lot managed to beat a new record with these ones: they ate them all before they even reached the table! Honestly they are a new family favourite. Whenever I make polenta I always make extra just so I can make these with the leftovers.
They are so crispy and have a lot of flavour packed into them!
They are also also vegan and can be made gluten-free so they are suitable for everyone. What's not to like, right!? You will have to try them out for yourself and let me know what you think.
Baked Polenta Chips
- 750g (4.5 cups) pre-cooked polenta
- Olive oil
- 0.5 cup semolina or rice flour (use rice flour if gluten-free)
- 2 tsp paprika
- 1 tsp dried oregano
- ½ tsp garlic powder
- Pre-heat the oven to 200°C (392F) in the ventilated/fan setting.
- Remove the pre-cooked polenta from its packet and pat dry if it feels a bit wet.
- Cut the polenta into sticks, trying to make them the same size so they cook evenly.
- In a shallow bowl, mix the semolina or rice flour with the paprika, oregano and garlic powder. Brush each chip with olive oil, then dip in the flour and spices mixture to coat evenly.
- Place the chips on a baking sheet in an even layer and bake for 30-40 minutes until golden brown and crispy. Most pre-cooked polenta is already quite salty, but taste them before serving to check you are happy with the seasoning. Serve with your favourite dip!
- If you can't find pre-cooked polenta, you can make your own or use leftovers. Just pour it in a rectangular tin when it's still hot and soft, and let it cool down and it becomes firmer.
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Published August 30th, 2021 4:06 PM
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This is NOT a gluten-free recipe if semolina flour is used. Semolina is rich in gluten and should not be used by people with celiac disease or wheat or gluten allergies.
This looks delicious! Thank you for sharing.