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).
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 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


  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.


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