Rosemary Polenta Chips
- 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!