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polenta chips

Polenta Chips

Crispy, spicy, low-fat, gluten-free, and utterly delicious homemade polenta chips.
Course Appetizer
Cuisine Romanian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Calories 195kcal
Author Adina


  • 1 cup medium cornmeal 150 g
  • 2 3/4 cups water 650 ml
  • 1 teaspoon salt
  • 1-2 tablespoon olive oil
  • some salt
  • some sweet paprika OR garlic powder OR smoked pepper OR hot paprika


  • Polenta: Pour the water into a large pot. Heat the water but don't let it come to a boil (it helps against the formation of lumps). Add the salt.
    Slowly add the cornmeal while stirring or whisking (with an egg beater, not a mixer) all the time. A word of caution - be careful when the polenta starts to bubble; if the bubbles are too big, you might get burned – so turn the heat down if that happens.
  • When all the cornmeal is incorporated, continue stirring or whisking shortly to ensure no lumps. Turn the heat down, place a lid on top but leave a crack open.
    Stir every 3 minutes or so, but there is no need to stir all the time. Cook the polenta for only 10 minutes in this case.
  • Baking paper: Place a large piece of baking paper (42 x38 cm/ 16.5x15 inch) on the working surface. Cut another piece of baking paper that is just as large as the first one.
  • Spread polenta: Pour the hot polenta in the middle of the first sheet of baking paper, spread it roughly around with a spoon, and cover it with the second sheet of baking paper. Roll out the polenta very thinly and evenly using a rolling pin. Make sure that the polenta layer is just as thin in the middle as at the edges.
  • Cool: Leave the polenta to get completely cold.
  • Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line two baking sheets with new baking 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.
  • Bake the chips, one tray at a time, for about 50 minutes or until the chips are golden, crispy, and completely dry. Start checking after 30-35 minutes already and remove those thinner chips that are already done before they get burned. If you were very careful when rolling out the polenta, this step is unnecessary, but keep checking to make sure.
  • Serve plain or with your favorite dip.


Serving: 1/4 of the chips | Calories: 195kcal | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 548mg | Fiber: 3g