Oven-baked polenta chips that are non-greasy and crunchy are a tasty, light snack—perfect for anyone looking for a healthier alternative to classic potato chips.
This polenta recipe is simple and wholesome, made with just a few ingredients and enriched with Parmesan, which creates an irresistible golden crust in the oven without the need for frying.
Crispy on the outside and flavorful inside, they are not oily but fragrant and tasty—ideal for aperitifs, buffets, or as a different snack between meals; additionally, they are naturally gluten-free, inexpensive, easy to customize with spices and herbs, and loved by everyone, adults and children alike.
They are also a great zero-waste recipe—when you have leftover polenta, nothing goes to waste.
They are relatively low in calories and provide energy thanks to the complex carbohydrates in corn, with protein and calcium from the Parmesan.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the polenta chips
- 9 oz instant polenta (about 2 cups)
- 2 oz grated Parmigiano-Reggiano (about 1/2 cup)
- 4 1/4 cups water
- 1 tsp coarse salt
- 2 tbsp extra-virgin olive oil
Tools
- 1 Saucepan
- 1 Wooden spoon
- 1 Whisk
- 1 Baking sheet
- 1 Parchment paper
- 1 Spatula
- 1 Cooling rack
Steps for the polenta chips
To prepare the delicious polenta chips, bring salted water to a boil in a non-stick saucepan. Pour the polenta in a steady stream while stirring continuously with a whisk to prevent lumps, and cook for the time indicated on the package. Continue stirring with a wooden spoon.
When the polenta is ready and still hot, turn off the heat and stir in the grated Parmesan, mixing well until fully melted. If you like, add pepper or spices to season.
Line a baking sheet with parchment paper and pour the hot polenta onto it, leveling it evenly with a spatula. Make a thin layer about 3–5 mm thick (about 1/8–3/16 in). Drizzle the surface with extra-virgin olive oil and bake at 392°F for 15–20 minutes until golden. After baking, let it cool for a few minutes and cut into squares with kitchen scissors. This is the fastest method I use.
If you prefer to cut it raw, let it cool completely once spread on the tray, then cut into the desired shapes. Place the pieces spaced apart on a tray lined with parchment paper, brush with extra-virgin olive oil, and bake for the same time indicated above.
Remove the chips from the oven and let them cool on a cooling rack: it is during cooling that they become even crisper. Enjoy—Barbara!
Storage of polenta chips
Once cold, polenta chips can be stored in an airtight container at room temperature for two to three days in a dry place away from moisture sources: they remain crispy for about 2–3 days. Avoid the refrigerator, as humidity would make them soft. If they lose their crispness, you can re-crisp them in a preheated oven at 356°F for 5–7 minutes, then let them cool on a rack to restore their crunch.
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FAQ (Questions and Answers)
Which spices can I add?
You can add:
Sweet or smoked paprika
Ground chili or chili flakes
Mild curry
Turmeric (also for a more intense color)
Black pepper or mixed pepperWhich aromatic herbs can I add?
Finely chopped rosemary
Dried oregano
Thyme
Chopped sage
Garlic powder
