This 4 ingredients vegan polenta chips is super easy to make, much tastier, healthier and cheaper than shop bought ones.
As the name tells you, you only need 4 ingredients to make the polenta from scratch and make the chips out of it. You need coarse cornmeal, vegetable stock, oil and salt & black pepper.
I used to buy a block of polenta from a shop but started disliking the saltiness in it, it was very salty. My son loves dishes with polenta and sometimes asks for it so I had no choice but making it from scratch!
When I tried it for the first time I made with with fine cornmeal but it didn’t harden properly. When I baked, it softened in the oven so it flattened and became squidgy that we had leave it to cool to set a bit to be able to eat.
So I emphasise this, Please use COARSE cornmeal, not fine one!!
It’s very easy to make this polenta but make sure you do not shorten the cooking time. If the polenta is not cooked fully, your polenta might taste a bit bitter.
To enhance the flavour, please feel free to add more seasoning if you want to. Personally I like it simple like this recipe to keep the flavour of the corn which I enjoy ☺
Getting bored of potato chips? Why not try this 4 ingredients vegan polenta chips! You can serve this as a snack or side to go with meals like vegan quiche, vegan macaroni cheese or vegan sausages.
4 Ingredients Vegan Polenta
Ingredients
- 100 g coarse cornmeal
- 500 ml vegetable stock
- 2 tbsp oil I used sunflower oil
- 1/4 tsp salt and black pepper
Instructions
- Prepare a loaf pan lined with cooking foil covering the bottom and the sides. Using the foil makes easier to take the polenta out later. Set aside.
- Add the vegetable stock a sauce pan and bring to boil.
- Turn the heat down to the lowest and SLOWLY add the polenta while stirring constantly *If you add too quickly you may end up having lots of lumps.
- Continue to cook and stir constantly (to avoid sticking and burning) for 12 to15 minutes until polenta is fully cooked and coming away from the side of the pan. It should be quite thick.
- Put the cooked polenta into the prepared loaf pan, even out the top with back of a spoon. Putting a bit of cooking oil on the back of the spoon will prevent the polenta sticking to the spoon during the process. Leave to cool for an hour and put it in the fridge to set for 3 hours.
- Preheat the oven to 200° (gas mark6). Prepare a baking tray lined with baking paper.
- Take the polenta out of the tin and slice into chip shape (about 2 cm).* Coat with some oil, salt and black pepper in a bowl.
- Place the polenta on the prepare baking tray and bake for 20-25 minutes until golden. Don't forget to turn over halfway through the cooking.
