Cheesy Polenta Chips

Serves: 6-8|Prep: 20 minCook: 30 min

These crispy skinned cheesy polenta chips are a delicious substitute for potato chips. Simple and easy to prepare, they are delicious served hot or eaten cold in the lunchbox, the next day. Polenta is gluten-free and gentle on little tummies. For a dairy-free version, simply leave out the cheese.

Ingredients

Method

250g polenta, fine
4 cups (1L) filtered water
½ cup parmesan cheese
Extra virgin olive oil, for greasing baking dish

1.	Grease a medium sized square dish or roasting pan with olive oil or line with baking paper. Set aside.
2.	Place water in small pot and bring to the boil.
3.	Gradually add polenta whist whisking continuously.
4.	Continue to whisk for 2-3 mins until the mixture thickens.
5.	Remove from heat, add the parmesan cheese and continue to whisk until mixed through.
6.	Pour the polenta and cheese into the greased dish and smooth out the top with a spatula or spoon.
7.	Allow to cool for 10-15 mins, then cover and refrigerate for approx 4 hours or until completely cool and firm.
8.	Preheat oven to 200°C.
9.	Remove polenta from fridge and then turn out onto a chopping board.
10.	Use a large knife to slice it into even sized chips 1/2cm thick.
11.	Place sticks in roasting pan and drizzle with olive oil. Toss gently to coat all sides.
12.	Once coated with oil, arrange into single layers and bake for approx 25-35 mins, or until golden and crispy.

Tip:

For a dairy-free and baby-friendly version, leave out parmesan cheese. Serve immediately, store in the fridge for up to 4 days or freeze for up to 4 months.