Polenta Chips are a delicious and crispy alternative to traditional potato chips, offering a unique texture and rich flavour. Made with simple ingredients like polenta, chicken stock, and herbs, these chips are both easy to prepare and incredibly satisfying. Perfect as a snack or a side dish, they are sure to become a favourite in your household.
Looking for other yummy appetisers? You'll love my Honey Soy Chicken Wings or my Tofu Satay Skewers.
Polenta chips are also a great appetiser to have with pasta, if you're needing some good pasta you'll love my Spicy Vodka Pasta.
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Why you need to make these Polenta Chips
- Crispy and Flavourful: Polenta chips have a delightful crunch on the outside while remaining soft and creamy on the inside. The combination of parmesan, thyme, and oregano infuses them with a wonderful savoury flavour that elevates any meal.
- Easy to Prepare: With a straightforward cooking process, this recipe is perfect for both novice and experienced cooks. The steps are simple, and the ingredients are likely already in your pantry, making it a convenient choice for a quick and tasty snack.
- Versatile Side Dish: These polenta chips pair well with a variety of dishes, from grilled meats to fresh salads. They can also be enjoyed on their own as a satisfying snack, making them a versatile addition to your recipe repertoire.
Ingredients for Polenta Chips
- Polenta: This cornmeal-based ingredient is the star of the recipe, providing a creamy texture and a mild flavour that crisps up beautifully when baked.
- Chicken Stock: Adds depth and richness to the polenta, infusing it with a savoury flavour that enhances the overall taste of the chips.
- Thyme (dried): Offers a subtle earthy flavour that complements the other herbs and spices, adding a hint of warmth and complexity.
- Oregano (dried): Brings a robust and slightly peppery taste to the chips, pairing well with the parmesan and butter for a well-rounded flavour profile.
- Parmesan (freshly grated): Adds a nutty, salty flavour and helps to bind the polenta, giving the chips a cheesy undertone and a slight crispiness.
- Salted Butter: Enhances the richness and creaminess of the polenta, while also helping to bind the ingredients together.
- Olive Oil Spray: Ensures that the chips crisp up nicely in the oven without sticking to the baking paper, adding a slight hint of olive flavour.
See recipe card for quantities.
Instructions for Polenta Chips
Full instructions are further down the page!
- Step 1: Cook the polenta in chicken stock with the herbs, parmesan and butter.
- Step 2: Transfer to a baking tin and flatten out evenly. Then let it set in the fridge for 2 - 3 hours.
- Step 3: Cut into chips and transfer to a baking tray.
- Step 4: Spray with olive oil (or brush) and bake until golden.
Hint: When spreading the polenta in the baking tin, use a bench scraper or the back of a spoon to ensure an even thickness. This helps the chips cook uniformly and achieve the perfect crispness.
What brand of Polenta should I buy for Polenta Chips?
I used this one from Woolworths.
Substitutions
- Vegetable Stock: For a vegetarian version, use vegetable stock instead of chicken stock to retain a rich flavour.
- Rosemary: Substitute thyme with rosemary for a different herbal note that pairs well with the other ingredients.
- Cheddar Cheese: Use cheddar cheese instead of parmesan for a sharper, more pronounced cheesy flavour.
- Nutritional Yeast: Along with the vegetable stock substitution, use nutritional yeast and vegan butter to make these vegan.
Variations
- Spicy Polenta Chips: Add a teaspoon of chilli flakes or cayenne pepper to the polenta mixture for a spicy kick.
- Herb-Infused Chips: Mix in fresh herbs like basil or parsley for a fresh, vibrant flavour.
- Garlic Parmesan Chips: Add minced garlic to the polenta mixture for a savoury garlic flavour that complements the parmesan.
Storage
Store any leftover polenta chips in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking tray and bake at 180C for 10-15 minutes or until crispy. Avoid microwaving as it can make the chips soggy. For longer storage, you can freeze the cooked polenta chips and reheat them in the oven straight from the freezer.
Top tip
Ensure the polenta is fully set and firm before cutting into chips. This makes it easier to cut and helps maintain the shape during baking.
FAQ
Can I make polenta chips ahead of time?
- Yes, you can prepare the polenta mixture ahead of time and store it in the fridge. Cut and bake the chips just before serving for the best texture.
Are polenta chips gluten-free?
- Yes, polenta is naturally gluten-free, making these chips a great snack option for those with gluten sensitivities.
Can I fry the polenta chips instead of baking?
- Yes, you can fry the polenta chips in hot oil until golden and crispy for a different texture and flavour.
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Polenta Chips
Equipment
- 1 square baking tin 20x20cm
- 1 baking tray
- baking paper
Ingredients
- 1 cup polenta
- 3 ½ cups chicken stock
- 1 tsp thyme dried
- 1 tablespoon oregano dried
- ⅓ cup parmesan freshly grated
- 3 tablespoon salted butter
- olive oil spray
Instructions
- Add the chicken stock to a pot over medium/high heat and bring to a boil. Reduce to a simmer then whisk in the polenta.
- After 2 - 3 minutes the polenta will begin to thicken up. Add the oregano, thyme, butter and parmesan and continue whisking to combine until polenta is nice and thick.
- Line a baking tin with baking paper and pour the polenta into the tin. Use a bench scraper or a similar tool to evenly flatten out the polenta. Place the polenta in the fridge to set for 2-3 hours.
- Preheat oven to 200C fan forced.
- The polenta should now be quite solid. Carefully transfer it to a board and cut into 16 equal chips.
- Line a small tray with baking paper and transfer the polenta chops to the baking tray. Spray with olive oil spray and then bake in the oven for 20 - 30 minutes until they just start to crisp up around the edges.
- Serve warm with an extra sprinkle of parmesan and enjoy!
Notes
- Even Spreading: When spreading the polenta in the baking tin, use a bench scraper or the back of a spoon to ensure an even thickness. This helps the chips cook uniformly and achieve the perfect crispness.
- Proper Chilling: Ensure the polenta is fully set and firm before cutting into chips. This makes it easier to cut and helps maintain the shape during baking.
Dominique
These are an absolute winner in our house. I usually try and make double to freeze some but they are usually all eaten before I get the chance!