Baked Polenta Chips (Polenta Fries)
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).
Servings 4 servings
Calories 161kcal
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.
Nutrition
Calories: 161kcal | Carbohydrates: 35g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 892mg | Potassium: 74mg | Fiber: 1g | Sugar: 2g | Vitamin A: 422IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg