Easiest Way to Prepare Tasty POLENTA CHIPS

POLENTA CHIPS. Serve the hot polenta chips with some extra Parmesan grated on top, and the pesto dip on the side. Get Polenta Chips Recipe from Food Network. This crispy baked polenta chips recipe is super easy to make, and a healthier alternative to fries.

So, that gave me the idea of making real polenta chips, better tasting and in a larger quantity, to satisfy both my children and to stop them from fighting over those dried out polenta rests. I googled polenta chips (in Romanian) and it wasn't actually very hard to find something. Flip the polenta out onto a cutting board and cut it in half widthways. You can cook POLENTA CHIPS using 5 ingredients and 4 steps. Here is how you achieve that.

Ingredients of POLENTA CHIPS

1. You need 1 cup of polenta.
2. It's 1 of litre vegetable stock.
3. It's 1/2 cup of parmesan cheese, grated (optional) to keep vegan.
4. Prepare of cornflour.
5. Prepare 2 of cookie trays.

Place the chips on a large baking tray, brush with olive oil, then finish with a generous sprinkling of polenta. Once cool cut into chips and place on a non-stick baking tray. Top tip for making Polenta chips Transfer the polenta to the prepared baking sheet and spread out evenly with a spatula. Make the aioli: Combine the mayonnaise, garlic, parsley, and lemon juice, salt, and pepper in a small bowl and mix until well-combined.

POLENTA CHIPS instructions

1. Medium pot on med-high heat. Add veggie stock, bring to the boil. Add the polenta. Stir continuously for 15 minutes. Reduce the heat to low, cook for another 10 minutes, stirring occasionally. Remove from the heat. Add parmesan cheese (optional) mix well. Stand for 5 minutes..
2. Butter the trays and line with baking paper. Once the polenta has cooled, pour half the polenta over one of the trays, spread evenly. Do the same with the other tray. Place in the fridge overnight or for 4 hours to firm up..
3. Remove from the fridge. Flip tray over on the bench. Peel off the baking paper. Cut polenta into your desired chip size..
4. In a bowl, add the cornflour. In batches, roll the chips in the cornflour (this makes them crispy). Remove and gently shake excess flour off. Cook in deep fryer or in a shallow fryer in a pot on the stove or in the oven, until golden brown and crunchy. Serve immediately..

If the polenta is really thick then it is ready to pour into a square dish lined with cling film. Once cold it will be set and firm. These Polenta Chips (or Fries if you like) can be eaten as a side dish, appetiser or just eaten as a snack. We would happily eat chips every day of the week, and sometimes do. But when they start to get a bit boring, we change things up a bit and use something other than white potato to make them.