Baked Polenta Chips

Name: Baked Polenta Chips
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 750g (4.5 cups) pre-cooked polenta; Olive oil; 0.5 cup semolina or rice flour (use rice flour if gluten-free); 2 tsp paprika; 1 tsp dried oregano; ½ tsp garlic powder

by This Italian Family

4 servings

50 min

So quick and easy. I think my lot managed to beat a new record with these ones: they ate them all before they even reached the table! Honestly they are a new family favourite. Whenever I make polenta I always make extra just so I can make these with the leftovers.

They are so crispy and have a lot of flavour packed into them!

They are also also vegan and can be made gluten-free so they are suitable for everyone. What's not to like, right!? You will have to try them out for yourself and let me know what you think.

Check out my Instagram for the video process of this recipe

Baked Polenta Chips

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Recipe details

Yield 4 servings
Time spent: Prep time: 10 Minutes Cook time: 40 Minutes Total time: 50 min

Show Nutrition Info

Per serving

% Daily value

Instructions

Pre-heat the oven to 200°C (392F) in the ventilated/fan setting.
Remove the pre-cooked polenta from its packet and pat dry if it feels a bit wet.
Cut the polenta into sticks, trying to make them the same size so they cook evenly.
In a shallow bowl, mix the semolina or rice flour with the paprika, oregano and garlic powder. Brush each chip with olive oil, then dip in the flour and spices mixture to coat evenly.
Place the chips on a baking sheet in an even layer and bake for 30-40 minutes until golden brown and crispy. Most pre-cooked polenta is already quite salty, but taste them before serving to check you are happy with the seasoning. Serve with your favourite dip!

Comments

Don32293332 [[make_relative@2021-09-10T07:19:42-04:00, on]]

This is NOT a gluten-free recipe if semolina flour is used. Semolina is rich in gluten and should not be used by people with celiac disease or wheat or gluten allergies.

10 Reply
- See 4 previous
- This Italian Family [[make_relative@2021-09-10T08:37:18-04:00, on]]
  
  Hi. That is a very good point, I didn't realise that. I will amend right away, thanks for pointing it out.
  
  Like
- This Italian Family [[make_relative@2021-09-10T08:39:01-04:00, on]]
  
  I just had another look and did put rice flour in there as the semolina alternative for a gluten-free option, but you are right I didn't specify that was the case. Amended now for clarity.
  
  8
- Kim Ortiz [[make_relative@2021-09-28T19:26:09-04:00, on]]
  
  It said “can be made gluten free” ✌🏼
  
  5
- Teresa Lopez [[make_relative@2021-09-28T21:33:30-04:00, on]]
  
  It offered rice flour as the alternative.
  
  12
- Pauline lacy [[make_relative@2021-09-29T00:16:11-04:00, on]]
  
  The recipe says to use rice flour if you need gluten free!
  
  10
- Nandini [[make_relative@2023-10-01T11:21:32-04:00, on]]
  
  She’s very clear about the gluten, that it CAN be made gluten free. Chickpea flour will be a good substitute, you could experiment using a combination of chickpea and rice flour
  
  2
Smb17297807 [[make_relative@2021-09-28T19:38:46-04:00, on]]

This looks delicious! Thank you for sharing.

2 Reply
- This Italian Family [[make_relative@2021-09-29T03:46:26-04:00, on]]
  
  Aw thanks! My absolute pleasure!
  
  1