Polenta Chips

I wish I was the genius that came up with this great side dish/snack, but I am not. I was watching PBS, (yes, I am one of those) I believe it was the Jazzy Vegetarian who gave me the idea for this great recipe. She made these chips for a side to her veggie burgers, and I thought that I would share how it went when I made this recipe.

Polenta is low in fat and when you bake these chips instead of frying them you get even more of a health benefit. Plus, polenta is rich in complex carbohydrates so higher in nutrition slower to digest so you stay full, and because of the slow digestion rate your blood sugar doesn’t have that big swing of a simple carb. A few other benefits you may not know is polenta is a soluble fiber so you gut will be happy while the zinc, iron, magnesium and vitamin A really give this nice different side a lot of great health benefits.

If you don’t make your own polenta and you buy it in the roll this makes a very quick side or great snack in a short amount of time, but you still get the health benefits

Polenta Chips:

(Depending on how many you would like you may use more than one already made roll)

1 Roll of already made polenta, plain or any flavor you would like

3 Tablespoons of Olive Oil

Sea salt per taste

parchment paper, sheet pan (cookie sheet)

Remove packaging from the polenta roll, then with polenta on its side slice the roll in thin round slices. Place the thin slices on the sheet pan that is lined with parchment paper. Brush polenta with olive oil, sprinkle with salt on both sides. Bake at 425 for about 30 minutes flipping the chips halfway through. Remove chips and serve

You may want to serve the chips with a dipping sauce or eat them alone

Dipping sauce

1/2 cup mayonnaise (vegan is awesome)

1/4 cup of tobacco sauce (more or less per your taste)

Mix together