Go Back
+ servings
Baked Polenta Chips | Aline Made
Print Pin
5 from 1 vote

Baked Polenta Chips

A healthy alternative to potato chips and a great way to use leftover polenta from the previous day.
Course Main Course
Cuisine Vegetarian
Keyword how to make polenta chips
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 4
Calories 617kcal
Author Aline Cueni


Basic Polenta Recipe

  • 340 g Polenta Bramata
  • 1 liter vegetable stock
  • 7 dl water
  • 60 g butter
  • 60 g parmesan grated

Baked Polenta Chips

  • 4 tbsp olive oil
  • salt


Basic Polenta Recipe

  • In a large pot, bring one-liter vegetable stock to the boil. Stir in the polenta, lower the heat to minimum, add the lid to the pot and let it simmer for one and a half hour.
  • Stir occasionally and add more water during cooking when your polenta gets too dry. You will need about 700ml of water, but it depends a little on the polenta you use.
  • After 60 minutes, stir in the butter and grated parmesan until melted and well combined. 
  • Spread your polenta evenly in two baking dishes and let them cool down for at least one hour in the fridge.

Bake Polenta Recipe

  • Preheat your oven to 220°C/430°F (fan forced).
  • Turn your baking dishes upside down on a cutting board and cut the polenta in about 7 x 1.5 cm strips.
  • Place the polenta strips on a with baking paper lined baking sheet. Spread them with olive oil and sprinkle with salt.
  • Bake the polenta chips for 30-35 mins in your preheated oven until golden and crispy.


Baked polenta chips are also a great way to use your leftover polenta from the previous day. You can keep polenta up to two days in the fridge, spread out on a baking tray and wrapped with a plastic foil, until you make polenta chips.
You can also use instant polenta, which will reduce the cooking time to about 10 minutes.


Calories: 617kcal | Carbohydrates: 71g | Protein: 12g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 42mg | Sodium: 1348mg | Potassium: 130mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1205IU | Calcium: 181mg | Iron: 1mg