Air Fryer Recipe
Cheesy Polenta Chips
Cheesy polenta chips are a delicious and healthier alternative to potato chips, perfect for air frying.
Ingredients
- 200g of polenta (cornmeal)
- 800ml of water or vegetable stock
- 100g of grated Parmesan or cheddar cheese
- 2 tablespoons of olive oil
- Salt and freshly ground black pepper, to taste
- 1 teaspoon of garlic powder (optional)
- Fresh herbs like rosemary or thyme for garnish (optional)
Method
- Bring water or vegetable stock to a boil in a large saucepan.
- Gradually whisk in the polenta, reduce heat to low, and stir frequently until creamy and thick, about 25-30 minutes.
- Remove from heat and stir in grated cheese.
- Spread the cheesy polenta on a parchment-lined baking tray and smooth the surface.
- Cool and refrigerate for at least an hour until set.
- Slice the firm polenta into chip-sized pieces.
- Preheat air fryer to 200°C (392°F).
- Toss polenta chips with olive oil, salt, pepper, and garlic powder.
- Arrange in a single layer in the air fryer basket and cook for 15-20 minutes, flipping halfway, until golden and crispy.
- Serve hot with additional cheese or herbs, if desired.
Why this works in an air fryer
Chilling gelatinises and firms the cooked polenta so it can be cut cleanly, while the air fryer’s fast convection dries the surface. A thin coating of oil conducts heat into the edges, helping the cheese proteins and starches brown without deep-frying.
Equipment notes
Assumes a 5–6 litre basket holding about half the chips in one loose layer; in a single-drawer model cook in batches for best browning, while dual-zone fryers need the chips split evenly and may take 2–4 minutes longer because each drawer has less airflow and heat mass.
Common pitfalls
- Chips slumping or breaking as you lift them? The polenta was not thick or cold enough; cook the mixture until it pulls away from the pan, then chill until fully firm before slicing.
- Pale, leathery sides after 15 minutes? The basket is overcrowded or the chips are touching; remove a third to half of them and continue cooking with clear gaps for airflow.
- Corners browning before the centres feel crisp? The chips are cut too thick or the fryer runs hot; reduce to 190°C and add 3–5 minutes, turning gently once more.
- Cheese sticking to the basket or tearing the crust? Too much loose grated cheese is on the outside; mix cheese into the hot polenta rather than coating heavily, and oil the chips lightly before air frying.
Variations & substitutions
- Use instant polenta to shorten the saucepan stage, but spread it quickly as it firms faster and can set with lumps if left standing.
- Swap Parmesan for mature Cheddar for a softer, richer chip; Cheddar browns faster, so check from 12 minutes onwards.
- Add finely chopped rosemary or thyme to the cooked polenta rather than only as garnish, as dried surface herbs can scorch in the air fryer.
- Use vegetable stock instead of water for a more savoury base, but reduce added salt because Parmesan and stock can make the chips taste overly seasoned once moisture is driven off.
Storage & reheating
Keep cooked chips in the fridge for up to 3 days, then reheat in a single layer at 190°C for 5–7 minutes until the edges re-crisp.
Nutrition
Calories: 250
