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Parmesan & Rosemary Polenta Chips

by Prue Mynard from @whatspruecooking

These polenta chips are a great alternative to a homemade potato chip and are made using one of my favourite ingredients, the San Elk Vegetable Stock.

They can be made as a thicker chip, which gives a crisp outside and a soft inside or a thinner chip, which gives a crisper chip.


1 cup polenta

3 ½ cups water

1 tbs rosemary leaves, finely chopped

1/3 cup grated parmesan cheese

1 tbs butter



Olive oil


  1. Place the stock into a small saucepan and bring it to the boil. Once boiling, add the polenta and bring to a simmer, stirring, until thick. Turn off the heat.

  2. Add the rosemary, parmesan cheese and butter then season with salt and pepper. Mix well to combine.

  3. Line a 20cm x 20cm tray with baking paper and pour the polenta into the tray and spread to the edges. Refrigerate for at least 40 minutes until the polenta is set and has a rubbery texture.

  4. Preheat the oven to 200ºC and line a baking tray with baking paper.

  5. Remove the polenta from the fridge and cut into chips, 2cm in thickness, for a thicker chip or 1cm for a thinner chip. Place onto the baking tray and brush all sides with olive oil.

  6. Bake for 30 minutes, turning the chips over after 15 minutes.

  7. Enjoy on their own or with an aioli or a pesto dip.


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