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overhead shot of crispy polenta fries in a bowl with a bowl of avocado pesto

Crispy Baked Polenta Chips

This crispy baked polenta chips recipe is super easy to make, and a healthier alternative to fries. Serve with a quick avocado pesto for a light lunch or snack.
Course Side Dish
Cuisine Italian, vegan
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2
Calories 282kcal
Author Shivani Raja


For the Polenta Chips:

  • 300 grams Ready-Made Polenta
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1/2 tablespoon Breadcrumbs
  • 1/2 tablespoon Nutritional Yeast
  • Spray Oil

For the Avocado Pesto:

  • 1/2 Avocado
  • 1 sprig Fresh Basil
  • pinch Salt
  • pinch Pepper
  • 1/4 Lemon juiced


For the Polenta Chips:

  • Preheat the oven to 180 degrees. Slice the polenta into chips and spread out on a baking tray.
  • Sprinkle on the salt, pepper, breadcrumbs and nutritional yeast, then toss together gently to make sure the chips are evenly coated.
  • Spray lightly with the spray oil.  Bake at 180 degrees for 20-25 minutes until golden brown.

For the Avocado Pesto:

  • In a medium bowl, mash the avocado until smooth. Finely chop the basil, then add to the mashed avocado along with the lemon juice, salt and pepper. Serve immediately with the hot polenta chips. Enjoy!


  • If you don't have ready made polenta, you can make your own by cooking 150g polenta according to packet instructions, then pouring into a tray and transferring to the freezer to firm up. Once cool and firm, continue from step 1.