Rosemary Polenta Chips

Gluten FreeFreezer Friendly


  • 1 litre veg stock
  • 220g polenta, plus extra for dusting
  • 2 tbsp fresh rosemary
  • 20ml olive oil
  • Generous pinch of sea salt


Bring the stock to a boil and sprinkle in the polenta, which until it thickens. Add the remaining ingredients. Once thicken, remove from heat.

Pour the polenta mixture to a lined baking dish and allow to cool completely. Once firm, cut into chip shapes or long rectangles and dust in polenta.

Deep-fry, shallow-fry or air-fry the chips in batches, 2-4 minutes until golden brown and crispy. Drain the chips on a wire rack or paper towel. Serve hot!

Rosemary Polenta Chips