Extra Crispy and Flavorful Baked Polenta Chips (Vegan & Gluten-Free!)

Polenta Chips are a tasty and crunchy snack, ideal as a rustic appetizer or for a brunch with friends: delicious and light discs, baked in the oven, not fried and flavored with a mix of salt, pepper and rosemary.

To prepare them, you can make polenta at home with traditional corn flour, water, extra virgin olive oil and salt, or, to speed up the preparation, choose instant polenta. Alternatively, you can even use leftover polenta. Once ready, you just need to roll it out and cut the chips into the shape you prefer, sticks or round.

What Are Polenta Chips?

Polenta, a traditional dish in Italian cuisine, has its origins dating back to ancient times. It was originally made by indigenous people in northern Italy and the surrounding regions using various grains like barley, oats, and millet. As corn (maize) was introduced to Europe in the 16th century, it became the primary ingredient for polenta, eventually replacing the older grains. The dish has always been a staple in rural areas, often served as a hearty base for meats, cheeses, or vegetables.

Polenta chips, a modern twist on the classic, are believed to have originated as a way to use leftover or cooked polenta. This innovative snack, often baked or fried for a crisp texture, became popular as a light and savory appetizer or side dish. The creation of polenta chips likely emerged from the increasing demand for quick, flavorful snacks that retained the rustic charm of traditional polenta while offering a new, crunchy form. Today, they are enjoyed worldwide as a trendy snack, especially in Italy, where polenta holds a beloved cultural significance.

Pro Tips for The Best Polenta Chips

• Make sure your polenta is firm enough to slice. If it’s too soft, it will break apart when cutting. Allow the cooked polenta to cool and set properly before slicing into chips.
• For extra crispiness, brush the polenta slices with olive oil before baking or frying. This will help them achieve a golden, crispy finish. You can also sprinkle a pinch of salt on top to enhance the flavor.
• If you're baking the chips, preheat your oven to around 200°C (400°F) for the best results. This high temperature ensures that the chips get crispy on the outside while staying tender inside.
• Feel free to get creative with your seasoning. Adding garlic powder, rosemary, or even parmesan cheese will elevate the flavor. For a spicy kick, try adding chili flakes.

Can I Use Instant Polenta For These Chips?

Yes, you can use instant polenta to make these chips! Instant polenta cooks much faster than traditional polenta, which can save you time. However, keep in mind that the texture might be slightly different—instant polenta tends to be a bit softer and may not hold its shape as well as the traditional kind once cooked. To get the best result, be sure to let the instant polenta set and firm up properly before slicing it into chips, and follow the same steps for baking or frying.

What is The Texture of Polenta Chips?

Polenta chips have a crispy, golden exterior with a soft, slightly creamy interior. When baked or fried properly, the outside becomes crunchy and satisfying, while the inside retains a tender texture, much like the traditional polenta. The contrast between the crispiness and the soft center makes them a delightful snack.

Can I Give Them Another Shape?

Yes, polenta chips can definitely be given different shapes! Instead of the traditional rectangular or square shapes, you can cut them into triangles, rounds, or even fun shapes like stars or hearts using cookie cutters. Just make sure the polenta is firm enough to hold the shape when sliced, and adjust the cooking time if necessary to ensure they are evenly crispy.

Can I Make Them in The Air Fryer Instead?

Yes, polenta chips can be made in an air fryer! Simply brush the slices with olive oil, season them, and arrange them in a single layer in the air fryer basket. Cook at around 180°C (350°F) for about 15-20 minutes, flipping halfway through, until they are golden and crispy. The air fryer gives them a nice crunch without the need for deep frying.

Are Polenta Chips Gluten Free?

Yes, polenta chips are naturally gluten-free! Since polenta is made from cornmeal, it doesn’t contain any wheat or gluten. However, if you're using pre-packaged polenta or any seasonings, make sure to check the labels to ensure they are free from gluten-containing ingredients or cross-contamination.

Why Are My Polenta Chips All Soggy?

Polenta chips can end up soggy if they aren’t cooked at a high enough temperature, if they’re overcrowded while baking or frying, or if they weren’t allowed to firm up properly before cooking. To avoid this, make sure the polenta is set well before slicing, cook at the right temperature, and give the chips enough space to crisp up evenly.

What Can I Serve With Polenta Chips?

Polenta chips pair wonderfully with a variety of dips and sides. You can serve them with tomato salsa, guacamole, or a tangy yogurt dip. For a more savory option, try pairing them with melted cheese, pesto, or a creamy aioli. They also make a great side dish with grilled meats or vegetables.

Can I Make Polenta Chips Ahead of Time?

Of course! If you want to save time, you can prepare the polenta in advance, let it set, and store it in the fridge. Just slice and cook it when you're ready to enjoy!

Do They Freeze Well?

Yes, polenta chips can be frozen! After cooking, let them cool completely, then arrange them in a single layer on a baking sheet to freeze. Once frozen, transfer them to an airtight container or freezer bag. To reheat, bake them in the oven or air fryer until crispy again.

How to Store Polenta Chips

To store leftover polenta chips, let them cool completely, then place them in an airtight container. Keep them in the refrigerator for up to 2-3 days. To maintain their crispiness, reheat them in the oven or air fryer before serving. Avoid microwaving, as it can make them soggy.

How to Make Polenta Chips

To prepare the polenta chips, start by bringing slightly salted water to a boil in a large pot. Then, pour in the corn flour.

Stir continuously with a wooden spoon until the polenta has thickened: if you use instant polenta, it will take a few minutes; on the contrary, traditional corn flour will take about 45 minutes.

When the polenta is ready, transfer it onto a lightly oiled sheet of baking paper: the consistency must not be too compact, otherwise you will not be able to roll it out.

Cover it with another sheet of baking paper brushed with oil.

Using a rolling pin, roll it out until you obtain a thin rectangle about 3-5mm thick and let it cool for half an hour.

Then, cut out discs with a 4cm diameter pastry cutter. Collect the leftover scraps, roll them out and cut them again so as not to waste them.

Transfer the polenta discs onto a baking tray lined with baking paper, well spaced apart. Season with salt, pepper, finely chopped rosemary needles and a drizzle of oil.

Bake in a preheated oven at 360°F/180°C for 15-20 minutes or until the chips are golden and crispy.

Alternatively, you can cook the chips in a pan, with a drizzle of oil, 2-3 minutes per side.

Enjoy them while they're still piping hot!