Baked Polenta Chips With Smoky BBQ Dip

Baked Polenta Chips
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Why not mix it up, shake it up and spice it up with some crispy Baked Polenta Chips that make a perfect alternative for your potato chips or fries! Baked in the oven, these are lower in fat but still have a very satisfying crispy exterior. The chips are flavoured with vegetable stock and plenty of parmesan and are delicious served as a side to your favourite dish, as well as a snack. We love ours with a homemade Smoky BBQ Dip!

I was never a huge fan of polenta growing up. I thought of polenta as one of those things that’s food to make you full, but that does nothing else. Gives you no feels. No pleasure. No urge to make satisfaction noises when you eat. But then at some point, came the realisation that whilst Polenta on its own can never be a one-man show, it can be absolutely brilliant as a sidekick. We love it as a base for tarts, or as a side dish to a stew in a form of ‘mash’ or polenta muffins.

Another way we like to use polenta is to make Polenta Chips. Flavoured with herbs and parmesan and then baked, polenta chips are extremely tasty and are not inferior to potato chips in terms of texture either. A perfect side to go with summer BBQs or served as finger food at parties with a range of sauces and dips.

A Word of Praise to Liquid Smoke:

Liquid smoke is an amazing ingredient. Especially for people who want to get that BBQ smoke by cooking in their kitchen. Add it to marinades for your meat and fish. Excellent addition to both meat and bean chillies. Also wonderful for various American-style sauces and glazes. We have been using Colgin Liquid Smoke, and highly recommend it!

Baked Polenta Chips

How to Make the Best Polenta Chips with Homemade BBQ Dip?

Dissolve the stock in boiling water to make 400ml of stock. Slowly whisk in the polenta, keeping it on medium heat and stirring constantly. Whisk until it thickens into a porridge-like consistency. Then season with salt and mix in the parmesan and thyme.

Pour the thick mixture into a greased and baking parchment-lined square tin (approx 20x20cm). Place it in the fridge to set for about an hour (or up to 8 hours).

In the meantime, make the dip. Heat the oil in a small saucepan on low heat. Add the garlic and fry very gently for approx. 30 seconds, but don’t let it brown. Add the remaining ingredients and 2 tablespoons of water. Increase the heat and stir until thickened. Set aside to cool down.

Preheat oven to 200ºC Fan. Take the polenta out of the fridge and cut it into chips. Brush the chips with 2 tbsp of olive oil. Arrange on a baking parchment-lined large baking tray in a single layer and bake for 30 minutes. They should be crisp and golden brown.

Serve with the BBQ Dip!


If you like our Baked Polenta Chips, we think you may like other BBQ party favourites of ours, including:

Baked Polenta Chips

Polenta Chips with Smoky BBQ Dip

Why not mix it up, shake it up and spice it up with some crispy Polenta Chips that make a perfect alternative for your potato chips or fries! Baked in the oven, these are lower in fat but still have a very satisfying crispy exterior. The chips are flavoured with vegetable stock and plenty of parmesan and are delicious served as a side to your favourite dish, as well as a snack. We love ours with a homemade Smoky BBQ Dip!
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Prep Time 10 mins
Cook Time 40 mins
Chilling Time 1 hr
Total Time 1 hr 50 mins
Course Side Dish, Snack
Cuisine Italian
Servings 4 as a snack
Calories 335 kcal

Ingredients
 
 

For Polenta Chips:

  • 150 g polenta
  • 400 ml vegetable stock
  • 40 g parmesan finely grated
  • 2 tsp dried mixed herbs
  • 2 tbsp olive oil

For BBQ Dip:

  • 100 g tomato ketchup
  • tbsp olive oil
  • 1 garlic clove crushed
  • 2 tbsp cider or white wine vinegar
  • 1 tbsp liquid smoke optional
  • 1 tbsp dark brown sugar
  • ½ tsp paprika
  • ½ tsp smoked paprika
  • ½ tsp cayenne pepper or chilli powder

Instructions
 

  • Dissolve the stock in boiling water to make 400ml of stock. Slowly whisk in the polenta, keeping it on medium heat and stirring constantly. Whisk until it thickens into porridge like consistency. Then season with salt and mix in the parmesan and thyme.
  • Pour the thick mixture into a greased and baking parchment-lined square tin (approx 20x20cm). Place it in the fridge to set. for about an hour.
  • In the meantime, make the dip. Heat the oil in a small saucepan on low heat. Add the garlic and fry very gently for approx. 30 seconds, but don't let it brown. Add the remaining ingredients and 2 tablespoons of water. Increase the heat and stir until thickened. Set aside to cool down.
  • Preheat oven to 200ºC Fan. Take the polenta out of the fridge and cut it into chips. Brush the chips with 2 tbsp of olive oil. Arrange on a baking parchment-lined large baking tray in a single layer and bake for 30 minutes. They should be crisp and golden brown.
  • Serve with the BBQ Dip!

Nutrition

Calories: 335kcalCarbohydrates: 42gProtein: 7gFat: 15gSaturated Fat: 3gCholesterol: 7mgSodium: 789mgPotassium: 159mgFiber: 1gSugar: 10gVitamin A: 680IUVitamin C: 3mgCalcium: 137mgIron: 1mg
Keyword Baked Polenta Chips, Baked Polenta Fries, BBQ Sauce Recipe, Polenta Chips, Polenta Chips Recipe, Polenta Chips Recipe UK, Polenta Fries, Polenta Fries Recipe
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Baked Polenta Chips

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