Polenta chips are a good alternative to your normal potato chip. They are simple to make, but do require a bit of planning as the polenta needs to set before the chips are baked. The final product is a crunchy outside with a soft inside that has a slight sweetness due to the sweet potato.
Polenta is an Italian staple that is also known as cornmeal. It is gluten free, making it suitable with individuals with Coeliac Disease or gluten intolerance. It can be consumed hot and soft, almost like a porridge or can be left to set, as I have done in this recipe. The sweet potato, thyme and parmesan cheese give these chips a bit more pizazz and flavour than a normal polenta chip. Polenta chips are a great accompaniment to a piece of meat, fritters, rissoles, or even on their own as a snack. If you were having guests, they could take a spot of another carby dish, such as a potato salad or roast potatoes.
Initially, the kids weren’t too sure about these, but once they tried them, they were hooked, which is great, as polenta chips make a good snack or lunch food for the kids. These chips can be made and refrigerated or frozen prior to baking, making them quite quick and easy to make once they have been prepared. They will keep for up to 5 days in the fridge and 1 month in the freezer, so I’d suggest making 1-2 batches and freezing what you don’t need so you can just pop them out and into the oven to crisp up.
- 4 cups water
- 1 cup polenta
- 1 cup mashed sweet potato
- 1 tbs butter
- 1 tbs thyme, chopped
- 1/4 cup parmesan cheese, grated
- 1 tbs extra virgin olive oil
- Line a 30 x 40cm baking dish with baking paper.
- To make sweet potato mash, peel and chop sweet potato and cook in a steamer basket over boiling water. Once soft, mash sweet potato and set aside.
- Bring 4 cups of water to the boil in large pot. Once boiling, add the polenta and cook over low heat, stirring regularly, for 15 minutes. Once cooked, add the sweet potato, thyme, butter and parmesan and stir until smooth.
- Pour the polenta into the baking dish and smooth out evenly. Refrigerate for 1-2 hours or until polenta is cool and firm.
- Preheat the oven to 200°C and line a baking tray with baking paper.
- Remove the polenta from the fridge and remove from the tray onto a chopping board. Cut the polenta into chips, about 2cm thick, and place onto baking tray. Once all chips are cut, brush with oil, taking care when turning them, and season with salt and pepper.
- Place into the oven for 30 minutes, turning the chips after 15 minutes.