Crispy golden tangy Sumac Thyme Polenta Chips, infused with the perfect blend of garlic, salt, and pepper.
Get your tongue round something crispy and warm. And, roll.
This dish will burst any belief that vegan can’t be simple to make up. These addictive snacks are a game-changer for anyone looking for a vegan alternative to traditional potato chips.
When to Make This Recipe:
Make this:
- When you’re fed up with potato chips and looking for a tantalising alternative that’ll get you heart palpitating
- When you need a healthy dose of carbohydrates to refuel after a workout or a long day
- When you’re entertaining your bestie, and need a refreshing spritzer
Inspiration Behind the Recipe:
I was inspired to create my own version of polenta chips after trying them at a leading veggie restaurant. I was amazed by how easy they were to make and how delicious they were. And, as a bonus, they’re a great alternative to traditional potato chips, making them a perfect option for vegans and those looking for a healthier snack.
Sumac Thyme Polenta Chips are a simple and delicious snack that’s perfect for any occasion. Made with polenta, a golden-yellow Italian cornmeal made from dried, ground maize (corn), these chips are not only tasty but also good for your cardiovascular health. And, as a bonus, they’re gluten-free and vegan-friendly, making them a great option for those with dietary restrictions.
Recipe Highlights:
- Vegan and gluten-free, perfect for a healthy and delicious snack
- Crispy golden chips made with polenta, infused with sumac, thyme, garlic, salt, and pepper
- A tantalising alternative to traditional potato chips, great for refuelling or entertaining
- Easy to make and a game-changer for anyone looking for a vegan chip option
What equipment to use
For this recipe, I suggest:
Stove
Airfryer
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 750ml vegetable stock (made with filtered water)
- 300g instant organic polenta (cornmeal)
- 2 cloves garlic, minced
- 2 tsp sumac
- 2 tsp chopped fresh thyme
- ½tsp salt
- pepper
- olive oil
Instructions
- Bring the stock to boil in a large saucepan. Reduce in heat.
- Add the garlic, sumac, thyme, salt and pepper. Stir.
- Then gradually add the polenta. Use a balloon whisk to constantly stir until all the polenta is incorporated into the stock.
- 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.
- Brush a large baking tray with olive oil and cover with .
- 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.
- Place the polenta in a refrigerator overnight and leave to set.
- 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.
- 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 in oil for about 4 to 5 minutes until golden brown.
- Serve immediately when hot and piping.