Crispy Polenta Chips

Polenta is a delicious and versatile ingredient. It can be baked, boiled or grilled, and served with vegetables, meat, seafood, cheese, in fritters or even in crispy chips like this recipe. Polenta is corn meal and can be used by people following many different diets including, vegetarians, vegans and those on a gluten or dairy free diet. It is a great source of fibre and is full of many vitamins and minerals. The milk in the recipe can be omitted for water or even stock which gives a bit of extra flavour if you wish to leave out the parmesan. The ratio for polenta to liquid is usually 1:4, however when making chips a slightly dryer polenta is a good option. You can get creative and add many different things to your chips including fresh herbs, olives or  jalapeño for a spicy kick.

Crispy Polenta Chips

Serves 2


  • 1 cup polenta
  • 2 cups water
  • 1 cup trim milk
  • 1/4 cup grated parmesan
  • drizzle olive oil
  • salt and peper (to taste)


1. In a large saucepan bring water and milk to the boil.
2. Add polenta in a steady stream whilst whisking the mixture.
3. Continue to whisk and cook until polenta becomes thick (approximately 10 minutes, although this may be longer if you have a coarser grain polenta).
4. Stir in parmesan and season to taste.
5. Spread polenta on a large tray about 1 cm thick and allow to cool in the fridge. This will take about half an hour, but can be left for longer.
6. Preheat oven to 200*C. Cut polenta into chips and arrange on a tray lined with baking paper. Drizzle with olive oil and bake for 25min. To get a really crispy chip, grill polenta chips for the remaining 5 minutes.
7. Sprinkle with a little extra parmesan and enjoy!