Rosemary Polenta Chips
Total Time
2 hours
Prep Time
0 seconds
Cook Time
2 hours
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 700ml vegetable stock cubes
- 2.4 oz ground almonds
- 2 tablespoons nutritional yeast
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 teaspoons dried rosemary
- 5.3 oz polenta
- 3 tablespoons olive oil
- 3 cloves garlic
- pinch of sea salt
How would you rate this recipe?
Preparation
Step 1
Line a 20 x 27cm baking tray with baking parchment.
Step 2
Start by placing the stock, ground almond, yeast, cumin, paprika, rosemary and salt in a pan and bring to the boil.
Step 3
Once boiling, slowly stir in the polenta until thick.
Step 4
Then pour into baking tray and place in the fridge for 1-2 hours until cold.
Step 5
While the polenta is cooling; mix together the olive oil and garlic.
Step 6
Preheat the oven to 200°C / 180°C fan / 400°F.
Step 7
Once the polenta is cold and solid, take out of the fridge and cut into chips.
Step 8
Brush each chip with the olive oil mix and place in oven to cook for 35-40 minutes, turning half way through.
Step 9
Save recipe for the next time?
