Polenta Chips

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.

Enjoy x


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


  1. Bring water and stock to the boil
  2. Reduce heat to a medium/low heat
  3. 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?
  4. Turn off heat and add Parmesan, stir until well combines
  5. Line a baking tray (I use a brownie tray which is about 17cm x 27cm x 2cm) with a spray of olive oil
  6. Pour polenta mixture into tray using a spatula to get all of the mixture out.
  7. Allow to cool on bench for about 30 minutes or until it’s cool enough to put in the fridge.
  8. Place in fridge for 1-2 hours to until it’s really firm
  9. Slice in the tray, then turn out onto a lined baking tray, separating so there is room for the outsides to get really crunchy.
  10. Preheat oven to 190 degrees C / 375 degrees F
  11. Spray with some olive oil and garnish with rosemary before putting in the preheated oven
  12. Bake for about 35- 45 minutes, depending on your oven.
  13. Allow to cool and then serve!

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