These Baked Polenta Chips (or fries) are crispy on the outside yet soft and creamy on the inside. They make great side dish, appetiser or a snack (with plenty of dips).
This simple and delicious Baked Polenta Chips recipe not only makes great alternative side dish to potato chips but is also fantastic as a stand alone appetiser, party food or a snack. Get those dips ready!
Don't get me wrong, I adore potato chips (or fries if you prefer) but they can get a bit boring so it is nice to have an exciting alternative that is as delicious and easy to make too!
Another fantastic thing about these polenta fries is that they're vegan and both gluten and dairy-free. Brushed with only a bit of oil, they are healthier than deep fried chips too.
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What is polenta?
This Italian store cupboard staple is nothing more than dried corn that has been ground into a meal (or flour).
It can be cooked into creamy, porridge like consistency and either enjoyed as such or left to set, slice and then bake, fry or grill. It's usually served in place of potatoes, rice or pasta.
Polenta (or cornmeal) can also be used in place of breadcrumbs (for coating foods) or flour (in baked goods). It is in fact very popular in gluten-free baking. It give bakes slightly grainy and crunchy texture.
On its own polenta is pretty bland but it does absorb added flavours really well.
Uncooked polenta comes either finely or coarsely ground but you can also buy already cooked polenta which usually comes in blocks and can be a very convenient time saver.
Source: [BBC Good Food]
Is polenta gluten-free?
Yes, polenta is indeed gluten-free hence its popularity in gluten-free baking.
Having said that, you should always check the labels especially when buying pre-made polenta in blocks to check for any extra ingredients added that might not be gluten-free.
Can I use ready made polenta?
Yes of course you can. Using ready made polenta can be a great shortcut which will save you waiting for polenta to set.
As pre-made polenta usually comes in blocks, you will simply portion said block into chips or wedges, season, brush with oil and bake as per recipe below.
Ready made polenta is usually pretty plain and unflavoured. As we're not making it from scratch we cannot add flavourings when cooking hence make sure to season your polenta (once you portion it into chips) generously. Feel free to use same herbs and seasoning as per recipe below.
Pro Tips
- You can prepare and set your polenta in the fridge ahead of time, even the day before but bake your chips when you're ready to eat them as they're best served fresh.
- Feel free to play around with different seasoning, make these polenta fries your own. Try adding some vegan parmesan when mixing your polenta for that cheesy flavour.
- Use smaller baking dish if you'd like thicker chips. I used rectangular cake tin (28x18cm / 11x4.5'') which results in quite thin, crispy chips.
- Try to keep your chips/fries uniform in size for even baking.
- Don't forget dips/sauces as these lovely fries are made for dunking.
Storing & freezing
These vegan polenta chips are best eaten freshly made and I wouldn't recommend keeping them for later as they can become a bit rubbery.
You can, however, make polenta mixture up to 3 days in advance and keep it in the fridge until you're ready to bake your chips.
You can also go as far as cutting your set polenta into chips and freezing them for up to 3 months.
I would recommend open freezing them on the baking sheet to prevent them from clumping together and transferring to the freezer save bag once frozen.
How to serve baked polenta chips?
You can serve polenta fries as you would your standard potato chips.
Enjoy them as a side dish with variety of dishes. Personally, I love them with my Vegan Tofu Fish, Portobello Mushroom Burger or with these Vegan Veggie Fritters. And how about these Chickpea & Carrot Falafel Burgers or Kohlrabi Schnitzel?
Make sure to try them with this super simple and nutritious lentil ragu. They go together so so well.
As great a side dish as they are they will also make a fantastic stand alone snack or appetiser. Serve them warm from the oven with selection of your favourite dips and sauces, just delicious!
Kids love dunking them in ketchup or mayo, I on the other hand prefer pesto!
How to make polenta chips - step-by-step instructions
Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.
Bring veggie stock to boil, lower the heat to simmer and slowly add polenta whisking constantly.
Add mixed herbs, onion and garlic powder, salt and pepper and give it all a quick mix to incorporate. Polenta will start start becoming quite stiff at this stage.
Transfer polenta mixture into lined baking tin or any baking dish levelling the surface with a spoon or your hand. Put in a fridge until set 1-2 hours.
Take dish with polenta out of the fridge and cut it into chips by cuting it in half lengthwise and then portioning each halve into chip like shapes.
Preheat the oven to 200C/400F/Gas Mark 6.
Put your polenta chips onto a baking sheet, brush lightly with oil and bake in preheated oven for 25-30 minutes, flipping once halfway through.
Take chips out of the oven and sprinkle them with some freshly chopped rosemary and extra salt. Serve immediately with your favourite dips, sauces or as a side dish. Enjoy!
Have you tried my Baked Polenta Chips?
Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below and share your views or tips in the comments.
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📋 Recipe
Baked Polenta Chips (Polenta Fries)
Equipment
Ingredients
- 160 g polenta
- 600 ml veggie stock from cube is fine (I use Kallo)
- 2 teaspoon dried mixed herbs or any herbs of your choosing
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- freshly ground pepper to taste
- rapeseed/olive oil for brushing chips with
- chopped fresh rosemary & extra salt to serve
Instructions
- Bring veggie stock to boil, lower the heat to simmer and slowly add polenta whisking constantly.
- Add mixed herbs, onion and garlic powder, salt and pepper and give it all a quick mix to incorporate. Polenta will start start becoming quite stiff at this stage.
- Transfer polenta mixture into lined baking tin or any baking dish levelling the surface with a spoon or your hand. Put in a fridge until set 1-2 hours. At this stage you can leave your polenta refridgerated overnight or even up to 3 days before baking your chips.
- Take dish with polenta out of the fridge and cut it into chips by cuting it in half lengthwise and then portioning each halve into chip like shapes.
- Preheat the oven to 200C/400F/Gas Mark 6.
- Put polenta chips onto a baking sheet, brush lightly with oil and bake in preheated oven for 25-30 minutes, flipping once halfway through.
- Take chips out of the oven, sprinkle them with some freshly chopped rosemary and extra salt and serve immediately with your favourite dips, sauces or as a side dish. Enjoy!
Video
Notes
- Nutritional information is approximate, per serving and should be treated as a guideline only.
- Feel free to use ready made polenta block to make your chips. See "Can I use ready made polenta" above for details.
- Polenta chips are best eaten freshly baked. Don't refrigerate after baking as they'll go rubbery.
- Set polenta can be refrigerated for up to 3 days. Freezer friendly (unbaked) for up to 3 months.
- You can prepare and set your polenta in the fridge ahead of time, even the day before but bake your chips when you're ready to eat them as they're best served fresh.
- Feel free to play around with different seasoning, make these polenta fries your own. Try adding some vegan parmesan when mixing your polenta for that cheesy flavour.
- Use smaller baking dish if you'd like thicker chips. I used this rectangular cake tin (28x18cm / 11x4.5'') which results in quite thin, crispy chips.
- Try to keep your chips/fries uniform in size for even baking.
- Don't forget dips/sauces as these lovely fries are made for dunking.
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