Oven baked polenta chips with paprika

Name: Oven baked polenta chips with paprika
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 200g quick cook polenta; 800ml water; 1 tsp salt; 3 tbsp olive oil; 1 tsp smoked paprika; 1 tsp dried rosemary

Crisp-edged polenta chips with a creamy middle, a good gluten free alternative to oven chips.

Time1 hr 10
LevelMedium
Costabout £0.60 a head
Oven220°C (200°C fan)

4 servings

Ingredients

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200 gquick cook polenta
800 mlwater
1 tspsalt
3 tbspolive oil
1 tspsmoked paprika
1 tspdried rosemary

Method

1
Boil the water with the salt. Pour in the polenta in a thin stream, whisking, and stir for 5 minutes until very thick.
5 min
2
Spoon into a lined tin about 20 cm square and smooth the top. Leave for 30 minutes until firm.
30 min
3
Heat the oven to 220°C (200°C fan). Cut the block into chip shapes.
4
Toss with the olive oil, paprika and rosemary on a baking tray.
5
Bake for 30 minutes, turning halfway, until crisp and golden.
30 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.