4 November 2018

Garlic and Herb Polenta Chips

Everyone loves chips, as a snack, with a burger - potato, sweet potato, even root veg and avocado fries are becoming popular...these chips are made with polenta, or cornmeal. Whisked up with plenty of garlic and herbs, cut in chips and baked, served up with a creamy basil dipping sauce. 

Since I moved to London earlier in the year I've found my love for street food has grown and I've been craving it more at home - smaller bites of food, a variety of sides combined into a meal, more unusual ingredients and fusion flavour combos. Everyone can let their imagination shine through into the food and it's ensuring that food is something to be celebrated and enjoyed with friends and family. These chips can be enjoyed over a catch up with old friends, served during a cosy movie night, an accompaniment to a dinner party, however you choose to serve them, they'll be sure to go down a treat!

These polenta chips are fluffy on the inside and slightly crisp on the outside from being baked, best enjoyed hot but still delicious when cooled, served with a tangy, creamy basil dip. Made from cashews it's rich in fibre, vitamin E, K, magnesium and iron, with the polenta delivering a healthy amount of protein, iron and vitamin A too. The polenta will need to set before cutting into chips, so let it cool a little and then place in the freezer for an hour or two to speed up the process.

Click here for printer friendly version

Garlic and Herb Polenta Chips | Serves: 4 | Prep time: 15 mins* | Baking Time: 20-25 mins

*+ 1-2 hours time to let the polenta set

You'll need

  • Large saucepan
  • Large deep baking pan / brownie tin
  • Greaseproof paper
  • Measuring cups + spoons
  • Whisk
  • Wooden spoon
  • Baking tray
  • Blender


Polenta Chips
  • 3 cups vegetable stock
  • 1.5 cups polenta (cornmeal)
  • 1 tbsp garlic powder
  • 2 tsp onion powder
  • 2 tsp dried chives
  • 1 tsp chopped fresh rosemary
  • 1 tsp dried Italian herbs 
  • Black pepper
  • Salt (as required)
Basil dipping sauce
  • 1/2 cup basil
  • 1/2 cup cashews
  • 1 clove garlic
  • Juice 1/2 lemon
  • 1/2 tsp salt
  • 1/2 cup water


  1. Line a baking pan with greaseproof paper, alternatively coat the pan with a layer of vegan margarine and a coating of dry cornmeal, so the polenta doesn't stick. 
  2. Add all the ingredients - apart from the salt - for the polenta chips to a large saucepan pan on a low-medium heat and whisk together. Keep whisking until it starts to thicken, after a few minutes stir using a wooden spoon for few minutes further, it should be bubbling and hot. Taste for seasoning and add salt if required. Transfer into the lined baking pan and allow to cool for 20 minutes, then place in the freezer to set for 1-2 hours. 
  3. Once set remove from the pan and using a sharp knife, cut into chips about 2x2cm wide and 5cm long. Pre-heat the oven to 200C and line a flat baking tray. Spread out the chips onto the tray and bake for 20-25 minutes.
  4. Meanwhile, add all the ingredients for the dipping sauce to the blender and blitz until smooth. 
Cassidy xx