An old favourite of mine, easily turned vegan!
It’s been a while so I thought I would post one of my go to finger foods for my toddlers.
This yields about 24 “chips” and barely lasts a day in our household, although they will keep in an airtight container for a couple of days. Everyone expects these at every family function I attend.
You can omit the vegan Parmesan if you like (or just use regular), I like the extra flavour it brings to the chippies.
I have tried making these with soy milk too, but found almond milk has a more neutral flavour.
When I cook, I try not to add salt to most things because I serve to my two toddlers, you can always add salt, you can’t take it away! Plus, the stock seems to be salty enough for recipes like these.
2 cups of chicken or vegetable stock (Massel brand is vegan)
2 cups of almond milk
1 cup of polenta
2 – 3 sprigs rosemary
1/3 cup of Oliana Parmesan
Serve with any sauce you like, I’ve used Vegenaise
- Bring water and stock to the boil
- Reduce heat to a medium/low heat
- Add polenta slowly and whisk until combined, continue whisking until it becomes thick, it should be the consistency custard although grainier, if that makes sense?
- Turn off heat and add Parmesan, stir until well combines
- Line a baking tray (I use a brownie tray which is about 17cm x 27cm x 2cm) with a spray of olive oil
- Pour polenta mixture into tray using a spatula to get all of the mixture out.
- Allow to cool on bench for about 30 minutes or until it’s cool enough to put in the fridge.
- Place in fridge for 1-2 hours to until it’s really firm
- Slice in the tray, then turn out onto a lined baking tray, separating so there is room for the outsides to get really crunchy.
- Preheat oven to 190 degrees C / 375 degrees F
- Spray with some olive oil and garnish with rosemary before putting in the preheated oven
- Bake for about 35- 45 minutes, depending on your oven.
- Allow to cool and then serve!