Gorgeous, vibrant polenta chippies – yum. With an un-opened packet of polenta in the pantry and a spare day-time-nap I created these crispy polenta vegetable chips. The colours are gorgeous, and they all have a hint of their individual vegetable flavour but are not over powering, so are great for older babies and fussy eaters should enjoy them too. Harry had his with a lovely avocado dip and said to tell you “nom nom nom”, or something.

Tips:

• If you are time poor, you can grill these for 2 minutes either side.
• Using milk or a hearty homemade stock will give these more flavour.

Nutrition Note: Polenta is made from finely ground corn and is gluten free.  Great for those needing wheat free or gluten free diets.

Ingredients

• Makes around 12 chips, so I recommend doubling the quantity if you are only making one flavour 
• (Cheese)
• 1/2 cup polenta 
• 1 cup water (or veggie stock or milk)
• 3/4 cup grated cheese 
• (Beetroot)
• 1/2 cup polenta 
• 1 cup water (or veggie stock or milk)
• 1/2 cup beetroot puree
• 1/2 cup grated cheese 
• (Pumpkin)
• 1/2 cup polenta 
• 1 cup water (or veggie stock or milk)
• 1/2 cup pumpkin puree 
• 1/2 cup grated cheese 
• (Pea and zucchini)
• 1/2 cup polenta 
• 1 cup water (or veggie stock or milk) 
• 1/2 cup pea/zucchini puree
• 1/2 cup grated cheese 
• Olive oil to brush 

Method

Step 1

Prepare your vegetable puree/s and set aside. Line an individual tray with baking paper for each flavour. Or use a large tray and divide sections with foil. -

Step 2

Bring the water/stock/milk the the boil, add the vegetable puree. Gradually whisk in the polenta in a think and steady stream. Add the cheese, and whisk continuously for a couple of minutes or until thick and smooth.  -

Step 3

Pour the polenta into the tray, smooth with the back of a spoon. Place this in the fridge for at least an hour to set. Once set, slice into chips and spray/brush lightly with olive oil.  -

Step 4

Preheat your oven to 200°C. Place the chips on a tray and bake for around 30 minutes, turning half way. The chips should be lightly golden. -