Super crispy baked polenta fries – healthy, delicious, vegan, and easy! Only for real fries and polenta fans! ๐Ÿ˜‰

baked polenta fries with ketchup

If you love polenta, you can’t get enough of these crispy vegan polenta fries. They are seriously the most crispy fries you ever had and come with a soft and creamy core.

Since they are baked in the oven with very little oil, it’s a much healthier alternative to deep-fried french fries. Plus, they add a welcome variety to your fries life! ๐Ÿ˜‰

crispy polenta fries with ketchup and mayo

You can serve them as a side dish or as a quick and simple lunch with this green salad, ketchup, BBQ sauce, and vegan mayo! They are excellent too in combination with chipotle mayo. You can even serve them as a party snack, finger food, or for your next summer barbecue party.

Fall in love with pumpkin ๐ŸŽƒ

What I truly love the most about baked polenta chips is that they are so incredible crispy! Not comparable with any other fries. 

Polenta is made with cornmeal and is therefore gluten-free and contains a decent amount of protein. Furthermore, this recipe is suitable for a low FODMAP diet.

baked polenta chips

How To Make Polenta Fries

Read through this visual step-by-step guide with lots of extra tips!

The exact quantities and everything else you need to know for the recipe can be found in the recipe card below.

  • In a large pot, bring vegetable broth and water to a boil. Add polenta, herbs, and dairy-free butter.
Polenta Fries Recipe Step-1
  • Reduce heat to low, and simmer for 5-10 minutes, stirring occasionally. Season with salt and pepper.
Polenta Fries Recipe Step-2
  • Lay a baking sheet with parchment paper (or grease with oil) and spread the warm polenta evenly over it. Let it cool for at least one hour in the refrigerator (can be prepared the day before).

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Polenta Fries Recipe Step-3
  • Preheat the oven to 430ยฐF (220ยฐC).
  • Once hard, cut polenta into fries.
Polenta Fries Recipe Step-4
  • Transfer to a parchment paper-lined baking sheet, brush each with olive oil and sprinkle with sea salt.
Polenta Fries Recipe Step-5
  • Bake for 25 minutes until crispy (no need to flip them). Enjoy with your favorite dipping sauce (ketchup, vegan mayo, chipotle mayo, BBQ sauce, aioli).
baked polenta fries next to a small bowl with ketchup

Recipe FAQ & Tips

Can I prepare the polenta fries in advance? Step 1 & 2 can be prepared up to 3 days in advance. Cover with a plastic wrap if you store it for more than one hour in the fridge.

How long can I keep leftovers? Baked polenta fries can be stored for up to 2 days in the fridge. Rebake for 10 minutes in the preheated oven at 430ยฐF (220ยฐC).

Love cheese? Feel free to add some grated parmesan or dairy-free cheese when cooking the polenta.

Which cornmeal should I use? The quickest way is if you use instant cornmeal. If you love Bramata polenta, go for it, but keep in mind that you must cook Bramata polenta for up to one hour (make sure to check the package instructions). Another way to approach this recipe is to cook polenta for dinner and spread the leftovers onto a baking tray. Then, use it within the next few days to make polenta fries.

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๐Ÿ“– Recipe

baked polenta fries with ketchup

Baked Polenta Fries

Super crispy baked polenta fries – healthy, delicious, vegan, and easy! Only for real fries and polenta fans! ๐Ÿ˜‰
Author : Aline Cueni
5 from 3 votes

Click on the stars to leave a vote!

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Prep Time :5 minutes
Cook Time :35 minutes
Chill Time :1 hour
Total Time :1 hour 40 minutes
Servings : 4
Calories : 340kcal

Ingredients
 
 

Polenta

Polenta Fries

  • 2 tbsp olive oil
  • sea salt

Instructions
 

  • In a large pot, bring vegetable broth and water to a boil. Add polenta, herbs, and dairy-free butter, reduce heat to low, and simmer for 5-10 minutes, stirring occasionally. Season with salt and pepper.
  • Lay a baking sheet with parchment paper (or grease with oil) and spread the warm polenta evenly over it. Let it cool for at least one hour in the refrigerator (can be prepared the day before).
  • Preheat the oven to 430ยฐF (220ยฐC).
  • Once hard, cut polenta into fries. Transfer to a parchment paper-lined baking sheet, brush each with olive oil and sprinkle with sea salt.
  • Bake for 25 minutes until crispy (no need to flip them). Enjoy with your favorite dipping sauce (ketchup, vegan mayo, chipotle mayo, BBQ sauce, aioli).

Notes

Make-Ahead: Step 1 & 2 can be prepared up to 3 days in advance. Cover with a plastic wrap if you store it for more than one hour in the fridge.
Leftovers: Baked polenta fries can be stored for up to 2 days in the fridge. Rebake for 10 minutes in the preheated oven at 430ยฐF (220ยฐC).
Feel free to add some grated parmesan or dairy-free cheese when cooking the polenta.ย 
ย 

Nutrition

Calories: 340kcal | Carbohydrates: 49g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Sodium: 520mg | Potassium: 82mg | Fiber: 1g | Sugar: 1g | Vitamin A: 378IU | Calcium: 4mg | Iron: 1mg

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Recipe Rating




5 from 3 votes (2 ratings without comment)

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2 Comments

  1. 5 stars
    Very tasty! I love polenta and this makes two different polenta meals for two days for us.