Polenta chips are great for snacking, and also work well as a garnish for any dish (I like to serve them with fish, makes for a nice play on textures).
I like simple flavors with my polenta chips, just a drizzle of olive oil and sprinkle of salt (or you can leave out the oil altogether for an even healthier chip). You can, however, use lots of flavors: Rosemary, thyme, chives, sage, garlic, onion…you get the idea.
Note: These “chips” get crispy on the outside and stay soft and creamy of the inside if you eat them fresh out of the oven; they’re still yummy later, but don’t keep their crunch very long.
Ingredients:
1 polenta roll
olive oil
sea salt
Directions:
- Preheat the oven to 400 degrees.
- Wet a sharp knife and slice polenta into thin rounds (not too thin or it will break); you may need to re-wet the knife as you cut.
- Lay polenta on a greased cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper.
- Bake in the oven until 25-30 minutes, flipping halfway through to make sure the chips crisp up on both sides.
The cost:
polenta: 1.99
other ingredients: negligible
Grand total: 1.99; serves 4-6, store in an airtight container
