Whether you're making these from scratch or using leftover polenta from dinner, these crispy chips are a guaranteed hit!
They're fragrant thanks to the oregano, cheesy thanks to the parmesan, and super crunchy on the outside, yet soft on the inside.
Polenta chips are a great way to avoid wasting any leftover polenta from dinner. But that doesn't mean you can't make them from a fresh batch of polenta, either!
If you're not a fan of oregano, you can use thyme, rosemary, mixed Italian herbs, smoked paprika or garlic in its place.
Serve them as a side dish with dinner, or as an appetiser alongside pesto, yoghurt dip, or even hummus.
![](https://www.dinnertwist.com.au/img/Blog12470967211425486522.jpg)
Makes 4 serves.
Ingredients:
- 400 ml water
- 1 stock cube (we used chicken, but others work well, too)
- 150 grams instant polenta (plus 1–2 tablespoons for dusting before baking)
- 50 g Parmesan cheese (plus extra to serve if desired)
- 1/2 tbsp dried oregano or another herb of choice
- salt & pepper
- 1–2 tbsp olive oil for brushing
![](https://www.dinnertwist.com.au/img/Blog13518596071389501877.jpg)
Method:
- Bring water and stock cube to the boil in a small saucepan. Whisk in the polenta and keep whisking for 1–2 minutes over low heat until thickened.
- Stir in Parmesan cheese and dried herb. Season with salt and pepper.
- Spread in a lined or greased small oven dish in a layer of 0.5–1 cm thickness (to taste). Place in the fridge for about an hour, or the freezer for half an hour to set.
- Turn the oven to 200ºC.
- Remove polenta from fridge/freezer. Cut into chips and transfer to a lined oven tray. Arrange with space between each chip.
- Brush with olive oil, sprinkle with uncooked polenta, and bake for 20–30 minutes, or until golden and crisp.
![](https://www.dinnertwist.com.au/img/Blog1548792036721787230.jpg)
Want to make this at home? We used Squisinto instant polenta, Great Southern Groves olive oil, and organic dried herbs from Lovin Body from the Dinner Twist Marketplace.