Polenta Chips: Baked, Grain-Free, Instead of Toast

Baked Polenta Chips Without Wheat: Healthy and perfect to replace toast. Ideal as a snack or crunchy side dish

Delicious baked polenta chips, no frying, very crunchy and easy to prepare. A healthy option for an appetizer, instead of toast or a side dish

Recipe for 4 people.

Classic (no restrictions), Gluten Free, Vegetarian

Preparation: 00:40

Interval: 00:20

TOOLS

1 bowl(s), 1 spatula(s), 1 grater (optional), 1 baking tray(s), 1 grill, 1 kettle

EQUIPMENT

conventional

METERS

cup = 240 ml, tablespoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

POLENTA CHIPS Ingredients:

– 2/3 cup(s) pre-cooked cornmeal for polenta

– 1 teaspoon(s) of salt

– pepper to taste ^THE

– 4 teaspoons of grated parmesan cheese

– 1 tablespoon olive oil + a little for greasing

– 2 cups water, added little by little

– dried oregano to taste (or whatever you prefer) ^THE

PREPARATION:

1. Separate the utensils and ingredients for the recipe.
2. Grease one or more molds with a drizzle of olive oil.
3. Grate the cheese, if it is not grated.
4. Boil water in a kettle.
5. Preheat the oven to 180°C.

PREPARATION:

Polenta chips – dough preparation:

1. In a bowl, mix the corn flour, salt, black pepper, grated parmesan and olive oil.
2. If desired, add oregano or other seasonings of your choice.
3. Gradually add the water, mixing well. The quantity may be less or more than recommended depending on the polenta used.
4. Mix well and wait 1 or 2 minutes for the dough to absorb the liquid better.
5. Check the spot: Pour the dough into the pan and see if it stays put. Tap the pan lightly so that the dough spreads evenly, forming a thin disk.
6. Adjust the dough temperature with more water or polenta flour if necessary and repeat the test.

Polenta Chips – Draining and Cooking:

1. Pour the mixture into the greased pans, keeping a distance of 2 fingers between each one.
2. Shake the pan lightly so that the batter distributes evenly, forming thin discs.
3. If they end up sticking together after cooking, break them up, it will look nice too.
4. Bake in a preheated oven at 180°C for 15-20 minutes or until the polenta flakes come away from the trays.
5. Transfer the chips to a wire rack and let cool completely.

FINALIZATION AND ASSEMBLY:

1. Serve the Baked and crispy polenta chips as an appetizer, accompanied by guacamole or another pasta of your choice.
2. They are also perfect as a crunchy side dish.

a) This ingredient/s may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac subjects, even in small quantities, can cause various reactions. Therefore, we always recommend reading the labels of this ingredient/s and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.