Sumac and Thyme Polenta Chips

by Edward Daniel
Caption of Sumac and Thyme Polenta Chips. Image by Edward Daniel (c).

Polenta chips are really simple to make and a wonderful alternative to potato chips. Also, polenta is an alternative protein source for vegans. As an option, serve with mammoth olives. I serve these polenta chips with mammoth olives.

Caption of Sumac and Thyme Polenta Chips. Image by Edward Daniel (c).
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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 750ml vegetable stock (made with filtered water)
  • 300g instant organic polenta (cornmeal)
  • 2 cloves garlic, minced
  • 2 tsps sumac
  • 2 tsps chopped fresh thyme
  • ½ tsp salt
  • pepper
  • olive oil

Instructions

  1. Bring the stock to boil in a large saucepan. Reduce in heat.
  2. Add the garlic, sumac, thyme, salt and pepper. Stir.
  3. Then gradually add the polenta. Use a balloon whisk to constantly stir until all the polenta is incorporated into the stock.
  4. Reduce to a medium heat and stir with a wooden spoon for about two minutes. The mixture should thicken and the polenta should soften. Remove from the heat.
  5. Brush a large baking tray with olive oil and cover the baking sheet.
  6. Pour the polenta evenly over the base of the baking tray and use a back of a spatula to smooth over. Cover with another baking sheet.
  7. Place the polenta in a refrigerator overnight and leave to set.
  8. Turn the polenta over onto a clean work surface. Peel off the baking sheet. Cut the polenta lengthways into 2cm strips and 8cm long pieces.
  9. If you are using an air-fryer, using hands, I quickly soak the polenta chips in olive oil in a large bowl and then place in the air-fryer at 180 degrees for about 12 minutes. Alternatively, you can deep-fry for about 4 to 5 minutes until golden brown.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".

 

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