Everybody likes chips, but if you’re looking for something that isn’t as bad for you as the takeaway chips at the corner ship, these simple Rosemary & Parmesan Baked Polenta Chips are the way to go.
What is polenta? Well it’s made a maize flour, or cornmeal, that is popular in Northern Italy and a few other spots in Europe. Essentially polenta is a paste made out of the meal and then fried, baked or added it to whatever else you’re cooking. It’s more versatile than you think, and it’s also naturally gluten free.
Grease a square cake pan that is at least 20cm square and 5cm deep. Line the sides with baking paper, making sure that it sticks out from the sides by a few cm.
Meanwhile on the stove, combine the chicken stock, rosemary and garlic in a medium pot on high heat. Bring to the boil and then reduce heat and allow to simmer.
Pour the polenta steadily into the pot, continually stirring to stop it sticking. Cook, and keep stirring, for about 5 minutes or until the mixture is thick. Add the parmesan and then spread the mixture into the pan you prepared earlier. Cover the pan and, when cool, put in the fridge for 2+ hours, or until the mixture is set and stable.
After the polenta mixture has set it's time to make the chips. Preheat the oven to 220 degrees, or 200 degrees if your oven is fan forced. Remove the polenta from the pan by picking it up using the overhanging baking paper. Cut the polenta into chips that are 2cm wide and about 9-10cm long.
Put the 'chips' on a greased wire tack over a baking tray covered with baking paper. Spray them with an oil of your choice and bake for about 15 minutes, or until they're nice, golden and crisp. Serve soon after as a snack or a chip alternative.