Super crispy baked polenta fries – healthy, delicious, vegan, and easy! Only for real fries and polenta fans! 😉
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! 😉
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.
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.
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How To Make Polenta Fries
- 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 430°F (220°C).
- 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).
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 430°F (220°C).
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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📖 Recipe
Baked Polenta Fries
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Plus, enjoy weekly doses of recipe inspiration as a bonus!
Ingredients
Polenta
- 2 cups vegetable broth
- 1 cup water
- 1 ½ cups polenta
- ½ teaspoon thyme
- ½ teaspoon sage
- ½ teaspoon oregano
- 2 tablespoon dairy-free butter, or olive oil
Polenta Fries
- 2 tablespoon 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 430°F (220°C).
- 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
Nutrition
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Very tasty! I love polenta and this makes two different polenta meals for two days for us.
So glad to hear! Thank you for your kind comment! 💕