My go to chips are polenta! I make this recipe and put half the chips in the freezer for next time you NEED something crunchy to dip and eat. If I cooked the whole lot we would probably eat the whole lot!
Then all you need to do next time is pop them into a hot oven till golden and crunchy and serve. We love them with steak and mushrooms for a treat meal and they are just nice with a drink and some dip. I make wasabi mayo or buy Cannonhill Gourmet range when I'm in a rush 😀
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400 ml chicken or vegetable stock
150 g quick-cook polenta , plus 2 tablespoons for dusting
40 g Parmesan cheese
1 teaspoon dried or fresh oregano or thyme
olive oil
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Bring the stock to the boil and slowly whisk in the polenta, stirring constantly. Add a pinch of sea salt and, after a few minutes, once thickened, finely grate in the Parmesan and stir in the oregano. Pour into a greased and lined 20cm square tin and pop in the fridge to chill and firm up, about 1 hour.
Preheat oven to 220ºC. Cut the chilled polenta into chips and brush with 2 tablespoons of olive oil. You can dust with the extra polenta but sometimes I forget lol. Arrange on a greased baking tray in a single layer and bake for 30 minutes, or until crisp and golden.
Devour 😀👍
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