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–+ servings
Polenta chips

Polenta Chips

Lydia Nuttall
These chips are a fantastic and healthy alternative to potato chips, and are so easy to make
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Prep Time 2 minutes
Cook Time 10 minutes
setting + oven baking 1 hour 20 minutes
Total Time 1 hour 32 minutes
Course dinner, lunch, Snack
Cuisine American, Australian, Italian, Mediterranean
Servings 4 people
Calories 218 kcal

Equipment

  • saucepan
  • slice tin

Ingredients
  

  • 3 cups vegetable stock
  • 1 cup instant polenta
  • 1/2 cup grated parmesan
  • 50 g butter

Instructions
 

  • Grease a slice tin and set to one side
  • Bring the stock up to the boil, and slowly whisk in the polenta. It will thicken within 1 - 2 minutes.
  • Add the butter and parmesan, and whisk to mix really well
  • Pour into prepared slice tin and pop into the fridge for minimum an hour. You can make this the day before and leave it for up to 24 hours in the fridge.
  • When ready to make chips, preheat oven to 200c
  • Turn out polenta onto a chopping board and cut into chip sizes. I usually make them 10cm x 1cm roughly.
  • Lay them on a lined baking sheet closely together, spray them with oil or brush them with olive oil and pop into the oven for 20 minutes, turning them over half way through baking. They will crisp up a bit more as they cool too!

Nutrition

Calories: 218kcalCarbohydrates: 35gProtein: 9gFat: 4gSaturated Fat: 2gCholesterol: 12mgSodium: 910mgPotassium: 87mgFiber: 1gSugar: 2gVitamin A: 589IUCalcium: 153mgIron: 1mg
Keyword baked, corn, fibre, healthy
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