Oven Baked Herby Polenta Chips

Oven baked herby polenta chips. Polenta chips with herbs baked in a halogen (turbo) oven. Easy and delicious! #oven #polenta #appetizers #chips #dinner #turbooven #halogenoven #healthy
  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 20m
  • Ready In: 30m

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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    10.9 g
  • Saturated Fat

    1.8 g
  • Polyunsaturated Fat

    2.5 g
  • Cholesterol

    3.6 mg
  • Sodium

    189.0 mg
  • Potassium

    296.2 mg
  • Carbohydrate

    44.6 g
  • Fiber

    6.9 g
  • Sugars

    2.7 g
  • Protein

    8.7 g

Oven baked herby polenta chips. Polenta chips with herbs baked in a halogen (turbo) oven. Easy and delicious! You may also like Slow Cooker Pork Stew with Polenta

Oven Baked Herby Polenta Chips


  • 6 oz (180 g) medium polenta
  • 3¹⁄³ cups (850 ml) water
  • 1/2 teaspoon dried mixed herbs, such as herbes de Provence
  • salt to taste
  • 2 oz (60 ml) extra virgin olive oil, plus extra for brushing


Step 1

In a large mixing bowl, combine polenta, water, and herbs. Season with 1 teaspoon of salt and cook in the microwave for 2 minutes at a time, stirring after each burst. When it's thick enough, stir in olive oil.

Step 2

Scrape it into a non-stick metal dish, spreading it out to make it roughly even. Leave to cool.

Step 3

Once it has cooled, cut 16 fat chips of 3-inches(7.5 cm) length from the set polenta. Save the rest of polenta for another meal.

Step 4

Lightly grease a non-stick, flat-bottomed metal dish with olive oil. Arrange polenta chips on it, evenly spaced apart.

Step 5

Preheat turbo oven to 500 °F (250 °C). Cook in preheated oven, turning 4 times, until the chips are crisp, golden and beginning to blacken in places(about 15 minutes).

Step 6

Serve oven baked herby polenta chips hot.

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