Polenta Chips

Name: Polenta Chips
Prep time: 15 min
Cook time: 1 min
Total time: 1 min
Ingredients: 150 g/ 5.3 oz/ 1 cup medium cornmeal; 650 ml/ 22 fl.oz/ 2 ¾ cups water; 1 teaspoon salt; 1-2 tablespoon olive oil; some salt; some sweet paprika (OR garlic powder OR smoked pepper OR hot paprika)

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Prep Time: 15 minutes

Cook Time: 1 hours

Total: 1 hours, 15 minutes

Servings: 4

Cost: $2.77 /serving

Author : Adina

crispy spicy low fat

Ingredients

Remove All · Remove Spices · Remove Staples

150 g/ 5.3 oz/ 1 cup medium cornmeal650 ml/ 22 fl.oz/ 2 ¾ cups water1 teaspoon salt1-2 tablespoon olive oilsome saltsome sweet paprika (OR garlic powder OR smoked pepper OR hot paprika)

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Instructions

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Step 1

Start by making a basic polenta.

Step 2

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.

Step 3

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.

Step 4

When all the cornmeal is incorporated, continue stirring or whisking shortly to make sure there are no lumps. Turn the heat down, place a lid on top but leave a crack open.

Step 5

Stir every 4-5 minutes or so but there is definitely no need to stir all the time. Cook the polenta for only 10 minutes in this case.

Step 6

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.

Step 7

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 it is at the edges.

Step 8

Leave the polenta to get completely cold.

Step 9

Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line two baking sheets with fresh baking paper.

Step 10

When the polenta is cold, brush it with the 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.

Step 11

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 just to make sure – nobody's perfect! :)

Step 12

Enjoy plain or with your favorite dip.