Smoked Paprika Polenta Chips

DIFFICULTY
Average Average
COOK TIME
Under 2 hrs. Under 2 hrs.
SERVES
4-6 4-6
Smoked Paprika Polenta Chips
Main INGREDIENTS
  • Vegetables
Ingredients
Method

Ingredients

  • 250g polenta
  • 750ml hot water
  • 1 teaspoon smoked paprika
  • 1 teaspoon mixed dried herbs
  • 1 teaspoon salt
  • 30g Parmesan cheese, grated

  • Method

  • 1
    Preheat the oven 200C/ Fan 180C/ Gas Mark 6.
  • 2
    Place the polenta in a saucepan over a medium heat. Add the hot water and salt stirring until the mixture thickens and boils.
  • 3
    Pour the cooked polenta into the Swiss Roll Tray and spread evenly.
  • 4
    Place into the fridge to set, this will take approximately 30 minutes to 1 hour. Once cold tip the polenta mixture out onto a chopping board.
  • 5
    Cut the polenta into 10 strips down the long side and into 4 strips across the shorter length giving 40 chips.
  • 6
    Mix the paprika, dried herbs and Parmesan together and place on a piece of baking parchment. Roll the chips in the mixture ensuring they are coated on all sides.
  • 7
    Place the chips back onto the Swiss Roll Tray and bake until crispy on the outside, this will take approximately 30 minutes.
  • 8
    Serve with a delicious homemade tomato sauce.
  • 9
    Cook's Notes
  • 10
    The polenta chips will keep in the fridge before baking for up to 12 hours.
  • 11
    There is no need to line or grease the Swiss Roll Tray due to the effective easy release properties of the Toughened Non-Stick Bakeware.