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They have a lovely soft inside and the outside gets beautifully crispy.
Polenta chips baked. Place the tray into the fridge for one hour to chill until its completely cooled. In Italy polenta chips are called scagliozzi and usually made with polenta leftovers once the polenta. Most pre-cooked polenta is already quite salty but taste them before serving to check you are happy with the seasoning.
Place the chips on a baking sheet in an even layer and bake for 30-40 minutes until golden brown and crispy. Toss to coat the polenta chips. Line a baking sheet with nonstick baking paper and brush lightly.
Bake the chips one tray at a time for about 50 minutes or until the chips are golden crispy and completely dry. Brush with a little oil and put in the oven for 25-30 minutes until the chips are crunchy and golden. Step 2- Slice the polenta into chipswedges and place into a mixing bowl.
Drizzle over oil and turn to coat. Serve with a dollop of vegan mayonnaise. Preheat oven to 190 degrees Celsius.
Bake in the preheated oven for 25 minutes. Once completely cooled cut into chip size pieces and transfer to two non-stick baking trays to cook for 25 30 minutes or until the Polenta Chips are golden. They make great side dish appetiser or a snack with plenty of dips.
Preheat your oven to 200C. Cut the pack of polenta into fries and lay on a baking sheet. Step 1- Pre-heat your oven to 220 degrees c and place a metal cooling rack on top of a baking tray.
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