Learn how to make crispy, spicy, low-fat, gluten-free, and utterly delicious homemade polenta crisps or chips.
These polenta crisps or chips are addictive; you will not be able to stop snacking them! They are also super easy to make.
Learn how to make Italian Polenta and Spinach Bake, try a Polenta Pizza, or make this delicious Polenta with Chicken Recipe, too.
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Baked polenta chips
If you make basic polenta regularly, you might have noticed the crust that remains on the bottom and walls of your pot after you eat it. If you don't clean your pot immediately, the crust will dry out, and you will get what my kids like to call polenta chips or crisps.
They both like to eat polenta, especially my son, who can eat it with cheese at least once a week. However, when the meal is over, they fight over these so-called polenta chips that keep hanging at the bottom of the pot.
That gave me the idea of making real polenta chips that taste better and are in larger quantities. I wanted to satisfy both my children and stop them from fighting over those dried-out polenta rests.
Recipe ingredients
You will only need polenta or medium cornmeal (not instant polenta), water, salt, a little oil, and spices.
I seasoned the polenta chips differently each time: with salt and smoked pepper, salt and garlic powder, and salt and sweet paprika. I enjoyed all three, but the paprika version was our favorite.
How to make polenta chips?
Make the polenta:
- Step #1: Heat the water without letting it boil to prevent lumps, then add the salt. Gradually stir in the cornmeal while constantly whisking (use an egg beater, not a mixer).
Be cautious when the polenta starts to bubble - if the bubbles get too big, they can splatter and burn you, so lower the heat if necessary.
- Step #2: Once all the cornmeal is mixed in, stir or whisk briefly to ensure there are no lumps. Lower the heat and cover the pot with a lid, leaving a small crack open. Stir every 3 minutes, but constant stirring isn't necessary. Cook the polenta for just 10 minutes.
Spread the polenta:
- Step #3: Place a large piece of parchment paper on the working surface. Cut another piece that is just as large as the first one.
- Step #4: Pour the hot polenta onto the center of the first sheet of parchment paper and spread it out roughly with a spoon. Cover it with the second sheet of parchment paper, then use a rolling pin to roll the polenta very thin and even. Ensure the polenta layer is just as thin in the middle as it is at the edges.
- Step #5: Leave the polenta to get completely cold.
Bake polenta crisps:
- Step #6: Preheat the oven and line two baking sheets with parchment paper.
- Step #7: Brush the cold polenta with olive oil and sprinkle it with salt and the chosen spices. Cut it into small squares and place the squares on the baking sheets.
- Step #8: Bake the crisps, one tray at a time, for about 50 minutes or until they are golden, crispy, and completely dry. Start checking after 30-35 minutes, and remove any thinner chips that are done to prevent burning.
Learn how to make Pretzel Chips, too.
Good to know!
The key to making perfect polenta chips is spreading the polenta as thinly and evenly as possible. The chips need to be really thin to get nice and crispy, and they should all be the same thickness to cook evenly. If some are thinner, they may darken too quickly while the thicker ones finish cooking.
To avoid this, check the chips before the cooking time is up and remove any that are ready early. I had to do this with some of my chips.
How to serve?
I love these polenta crisps just as they are; the little oil and spices make them absolutely delicious, but you can serve them with a dip if you like, just like real tortilla chips.
We also had them with a Hungarian feta dip or cream cheese dip. Any tomato salsa or sour cream dip would be perfect.
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Polenta Chips or Crisps
Equipment
- Large pot
- 2 Baking sheets
Ingredients
- 1 cup medium cornmeal 150 g, Note 1
- 2ยพ cups water 650 ml
- 1 teaspoon salt
- 1-2 tablespoons olive oil
- some salt
- some sweet paprika OR garlic powder OR smoked pepper OR hot paprika
Instructions
Make polenta:
- Heat water: Heat the water in a large pot, but don't let it come to a boil (this prevents lumps from forming). Add the salt. 2ยพ cups water/ 650 ml + 1 teaspoon salt
- Add cornmeal: Slowly add the cornmeal while stirring or whisking (with an egg beater, not a mixer) all the time. Be cautious when the polenta starts to bubble - if the bubbles get too big, they can splatter and burn you, so lower the heat if necessary.1 cup medium cornmeal/ 150 g
- Cook polenta: After mixing in all the cornmeal, stir or whisk briefly to break any lumps. Reduce the heat, and cover the pot with a lid, leaving a small crack open. Stir every 3 minutes, but you don't need to stir constantly. Let the polenta cook for about 10 minutes.
Spread polenta:
- Parchment paper: Place a large piece of parchment paper (approximately 16.5x15 inches/ 42x38 cm) on the working surface. Cut another piece of parchment paper that is just as large as the first one.
- Spread polenta: Pour the hot polenta onto the center of the first sheet of parchment paper and spread it out evenly with a spoon. Place the second sheet of parchment paper on top, then use a rolling pin to roll the polenta as thin and even as possible. Make sure the polenta is just as thin in the center as it is at the edges (Note 2).
- Cool: Leave the polenta to get completely cold.
Bake polenta crisps:
- Preheat the oven to 400ยฐF/ 200ยฐC. Line two baking sheets with fresh parchment paper.
- Cut polenta: When it is cold, brush it with olive oil and sprinkle it with salt and the chosen spices. Cut the polenta into small squares and place the squares on the baking sheets.1-2 tablespoons olive oil + some salt + some sweet paprika OR garlic powder OR smoked pepper OR hot paprika
- Bake the crisps, one tray at a time, for about 50 minutes or until they are golden, crispy, and completely dry. Start checking after 30-35 minutes already, and remove the thinner chips that are already done before they get burned.
Notes
- Don't use instant polenta for this recipe.ย
- Spreading: To make perfect polenta chips, spread the polenta as thinly and evenly as possible. Thin, uniform chips cook evenly and turn crispy. Check them before the cooking time is up and remove any that are ready early to prevent burning.
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Jennifer says
Great recipe!
Adina says
Thank you for the feedback, Jennifer!
Paige says
HI! i want to make these with a bag of polenta I found in the back of my cupboard but even though it doesn't say, I'm pretty sure it's instant :/ Are there adjustments I can make to accommodate it i.e., less water and less cooking time?
Adina says
Hi Paige. When using instant polenta, you should follow the package instructions, the amount of water and cooking time can vary from brand to brand. It normally needs 1-3 minutes of cooking time, but I really can't say how much water you need.