Crispy baked polenta chips to satisfy any chip craving! Vegan-friendly and simply flavoured with nutritional yeast & rosemary. Best served hot with pesto or aioli.
Line a square dish or baking tin with baking paper. Set aside.
Bring the stock to the boil in a large pot.
Once the stock is boiling, pour the polenta in gradually while whisking. Continue to whisk until it thickens. Stir in the rosemary and nutritional yeast.
Pour the polenta mixture into the dish and smooth out with a spatula. Cover and chill in the fridge for at least 2 hours.
When you are ready to cook, preheat the oven to 200°C.
Remove polenta from the dish and cut it into chips.
Arrange on a greased baking tray in a single layer. Sprinkle the chips with salt and pepper
Bake for 30-40 minutes, turning them over halfway, making sure they are golden brown and crisp on the edges.
Serve hot with homemade pesto or a sweet chilli aioli!
SHORT DESCRIPTION
Crispy baked polenta chips to satisfy any chip craving! Vegan-friendly and simply flavoured with nutritional yeast & rosemary. Best served hot with pesto or aioli.
DESCRIPTION
Line a square dish or baking tin with baking paper. Set aside.
Bring the stock to the boil in a large pot.
Once the stock is boiling, pour the polenta in gradually while whisking. Continue to whisk until it thickens. Stir in the rosemary and nutritional yeast.
Pour the polenta mixture into the dish and smooth out with a spatula. Cover and chill in the fridge for at least 2 hours.
When you are ready to cook, preheat the oven to 200°C.
Remove polenta from the dish and cut it into chips.
Arrange on a greased baking tray in a single layer. Sprinkle the chips with salt and pepper
Bake for 30-40 minutes, turning them over halfway, making sure they are golden brown and crisp on the edges.
Serve hot with homemade pesto or a sweet chilli aioli!
INGREDIENTS
220g organic fine polenta 1L chicken or vegetable stock 1 tbsp organic dried rosemary 3 tbsp nutritional yeast Pinch of salt & pepper
Method
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