These delicious and naturally gluten free polenta chips can be oven baked, pan fried or air fried, and they are a wonderful as a side dish or appetiser. Serve them in place of potatoes, rice or bread, or as part of an antipasti spread with roasted tomato or romesco sauce for dipping. Aioli would be glorious with these too!
Try polenta chips as a side to pan fried fish (like this yummy sea bream recipe), roast chicken, aubergine parmigiana (they go so well with the rich tomato sauce) or anything else you fancy.
As they are made in two stages, you can also prep these ahead of time. Mixing and leaving the polenta to set, then baking or frying them later when you are ready to serve them.
What Type of Polenta Should I Use?
Be sure to use fast or express polenta, which is fine milled and quick cooking, rather than a coarser milled varieties. I use the Polenta Valsugana Express variety, which UK followers can find in Waitrose
Polenta is naturally gluten free, however you should always check the label as I found some varieties have a “may contain gluten” warning due to manufacturing processes.
Can I Deep Fry These Polenta Chips?
Yes you can, simply dust them in a little cornflour before deep frying and then fry at 180C for about 5 minutes or until golden and crisp. Then set them aside to drain on some absorbent kitchen paper before serving.
Can I Air Fry or Bake Them?
Yes! In the method below, I’ve given details about how to oven bake, air fry or pan fry these polenta fries.
Polenta Chips Recipe
Okay let’s crack on with the recipe! Below you’ll find full ingredients and method details, along with step by step photos to guide you.
Any questions, please do message me on social media (@myglutenfreeguide) or email me at laura@mygfguide.com. I’ll get back to you as soon as I can.
If you enjoy these polenta chips, please do leave a review on the recipe card below. It makes a world of difference to me :). And you can also share photos of your home creations in my Cooking Club on Facebook.
Thanks so much! Laura xxx
Polenta Chips (GF)
These delicious golden polenta chips are perfect as a side dish or appetiser, and can be pan fried, air fried or oven baked. Naturally gluten free.
Ingredients
- 200g quick/express polenta (I use Polenta Valsugana Express Polenta)
- 450ml hot vegetable stock
- 350ml boiling water
- 60g unsalted butter
- 30g parmesan cheese
- To serve (optional): salt and pepper, parmesan cheese
Instructions
- Before you start, line a 20x30cm dish or tray (I use a baking tray - ensure yours is at least 3cm deep) with cling film (see image below). Set aside.
- Add the polenta to a medium-sized non stick saucepan, along with the hot stock. Mix to combine and stir out any lumps, then add the boiling water and keep stirring.
- Place over a high heat and bring to the boil, stirring constantly to avoid lumps forming. Once it comes to a boil turn the heat down to medium-low and stir for about 5 minutes until the polenta is thick and smooth, a similar consistency to mashed potato.
- Add the butter to the polenta and stir through, keeping the pan over a medium-low heat. With the addition of the butter, the polenta should begin to come away from the sides of the pan as you stir it, and will look smoother.
- Finally grate the parmesan cheese into the polenta and stir for 2 minutes until the parmesan is melted and combined. Then tip the polenta into the prepared tray, using a spatula to carefully spread the polenta out and ease it into the corners. Then smooth down the top of the polenta so you have a nice even layer. Now set aside to cool and set at room temperature, which should take about 1 hour (you can also leave it for longer if needed, or even overnight, simply place in the fridge once cooled).
- Once set, the polenta should be very firm (if still soft, pop it in the fridge until set). Turn it out onto a chopping board, then use a sharp knife to slice it into chunky chips. Then rub the polenta chips with olive oil on all sides.
- Now time to cook and I've got three options for you here:
- My favourite is Pan Frying: cook them in batches in a non-stick frying pan with a generous extra drizzle of olive oil and a big grating of black pepper and sprinkle of Maldon salt. Cook on each side for about 3 minutes, or until golden, then rotate to the next side until you have 4 lovely crispy sides to your polenta chips.
- OR you can Oven Bake: preheat your oven to 220C (fan) and line a large baking tray with non-stick baking paper. Arrange the polenta chips on the pan, spacing them well and drizzle with olive oil then bake for 30-40 minutes until crisp.
- OR you can Air Fry: cook in batches at 200C for 15-20 minutes (until golden and crisp), turning halfway through.
To serve, I personally love them simply with salt, pepper and a grating of fresh parmesan on top - they are amazing as an appetizer this way, with a cold glass of wine! Or serve as a side dish or with a roasted tomato or romesco dip. Or even aioli for a garlicky hit. Delish!
For more fantastic gluten free sides dishes, why not try some of my other yummy recipes:
Happy cooking! Laura xxx
