Air Fryer Recipe
Crispy Polenta Chips
Polenta chips are a crunchy and delicious snack, perfect for air frying and a healthier alternative to traditional fried snacks.
Ingredients
- 200g polenta
- 500ml vegetable stock
- 50g grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Optional seasoning: garlic powder, smoked paprika, or rosemary
Method
- Bring vegetable stock to a boil in a medium saucepan.
- Slowly whisk in the polenta, stirring continuously to prevent lumps.
- Reduce heat to low and stir until polenta thickens and pulls away from the pan, about 20 minutes.
- Remove from heat and stir in Parmesan cheese, olive oil, salt, pepper, and any additional seasonings.
- Transfer mixture to a lined baking tray, spread evenly to 1.5 cm thickness, and allow to cool completely until set.
- Cut set polenta into chip-like shapes.
- Preheat air fryer to 200°C.
- Lightly brush or spray polenta chips with olive oil.
- Air fry chips in a single layer for 15-20 minutes, shaking halfway through, until golden and crispy.
- Adjust seasoning if necessary.
Why this works in an air fryer
Cooling sets the starch gel so the chips hold clean edges; air-fryer convection then drives moisture from the cut surfaces while a thin oil film helps browning and heat transfer. Parmesan adds protein and fat, giving a more savoury, blistered crust without needing 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, while dual-zone fryers need the trays swapped or shaken more decisively as the inner sides often brown faster than the outer edges.
Common pitfalls
- Chips bend or smear when cut? The polenta has not fully set; chill the tray for 1–2 hours and cut with an oiled knife rather than adding more dry polenta at this stage.
- Exterior browns but the centre tastes wet or porridge-like? The slab was too thick or the chips are crowded; keep to about 1.5 cm thickness and leave visible gaps so steam can escape.
- Pale, dry surfaces after 15 minutes? Too little oil or a very dry Parmesan-heavy surface; mist lightly again and cook 3–5 minutes longer, turning once for even contact with hot air.
- Chips stick to the basket or tear when shaken? They were moved before a crust formed; oil the basket lightly and leave them undisturbed for the first 8–10 minutes before shaking gently.
Variations & substitutions
- Use quick-cook polenta if preferred, but reduce the hob cooking time according to the packet and make sure it is very thick before setting or the chips will slump.
- Swap Parmesan for Grana Padano or pecorino; pecorino is saltier and browns faster, so season more cautiously and check a couple of minutes early.
- Add smoked paprika or garlic powder to the cooked polenta rather than dusting only the outside; it seasons the centre and reduces the risk of loose spices scorching in the air fryer.
- For a dairy-free version, omit the cheese and add 1 tablespoon nutritional yeast plus a little extra olive oil; the crust will be slightly less blistered but still crisp if well chilled.
Storage & reheating
Keep cooked chips in the fridge for up to 3 days and reheat in a single layer at 190°C for 5–7 minutes, turning once, until the edges are crisp again.
Nutrition
Calories: 250
