These baked polenta chips are healthy, gluten-free and vegan! These crispy, cheesy chips are the perfect budget-friendly side or snack!Jump to Recipe
Polenta is a gluten-free dish made from cornmeal, when boiled it turns into a porridge-like consistency. Polenta originated in Northern Italy and was considered ‘peasant food’. How lovely. No really, it is lovely!
Polenta is not an overly popular food, perhaps because there’s a stigma that it’s a long and difficult process to make a delicious and creamy polenta. I find this to be very untrue.
You make polenta in a way that’s very similar to making oats, but with a lot more liquid and typically with the addition of butter and cheese to create a rich and creamy side dish.
How to make Polenta
To make polenta chips, you need to start by making a thick polenta.
Traditional polenta is a bit more of a ‘hands-on’ task as you need to keep adding water and stirring until you reach your desired consistency. To make crispy polenta chips you will need to make it a bit thicker than usual.
To make thick polenta you don’t need to keep adding water and stirring, which makes this recipe very easy. There is still some stirring involved, so don’t be tempted to add all the ingredients to a pot and hope for the best.
I like to use a mixture of vegetable stock and plant milk to add extra flavour and creaminess.
Once the polenta has absorbed all of the liquid and the grains are soft you can add in the ‘secret’ ingredients.
As mentioned earlier traditionally you would add butter and cheese to the polenta, but to make this recipe vegan I have added dairy-free butter and some trusty old nutritional yeast. (Shout out to all the nooch lovers!)
You can also add fresh or dried herbs for even more deliciousness!
How to make Polenta Chips
Once the polenta is cooked and flavoured, pour into a baking dish and refrigerate for at least 3 hours. The mixture will solidify so that it is easier to cut into chips and pop in the oven to crisp up!
You can make the polenta the day before baking or you can meal prep them and bake throughout the week.
You do not need any oil when baking these, but I recommend baking them on grease-proof paper or spraying the baking tray with some cooking spray.
These chips are best served freshly baked with some Homemade Ketchup and perhaps a cheeky burger!
If you make this recipe, let me know in the comments or tag me on Instagram as @kitseats along with the #kitseats.
- 1 1/2 cups Uncooked Polenta
- 2 cups Vegetable Stock 1 stock cube in 500ml boiling water
- 1 1/2 cups Plant-based Milk
- 2 tbsp Vegan Butter
- 3 tbsp Nutritional yeast
- 1 tsp Garlic Powder or minced garlic
- 1 tbsp Fresh or Dried herbs oregano works well
- Bring the stock and milk to a boil on the stove and then stir in the polenta. Lower the heat and simmer for 30 minutes stirring regularly to keep from burning. You may have to add a bit more water or milk, it should be thick but stirrable.
- Once the polenta is cooked and no longer grainy, mix in the butter, garlic, nutritional yeast and herbs.
- Line a baking dish with parchment paper and then pour in the polenta. Refrigerate for at least 3 hours until solid.
- Remove from the dish and slice into 'chips' then lay them on a greased baking tray and bake for 10 minutes in a preheated oven at 200°C. Flip the chips and bake for another 15 to 20 minutes until golden and crispy!