Air Fryer Recipe
Crispy Polenta Chips with Sun-Dried Tomato Pesto
Crispy polenta chips paired with a tangy sun-dried tomato pesto make for a delicious and easy-to-prepare snack.
Ingredients
- 200g instant polenta
- 600ml vegetable or chicken stock
- 50g grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried mixed herbs
- 100g sun-dried tomatoes in oil, drained
- 25g pine nuts, toasted
- 50g Parmesan cheese, grated
- 2 cloves of garlic
- Juice from 1 lemon
- Fresh basil leaves for garnish
- Olive oil as needed
Method
- Bring the stock to a boil in a saucepan.
- Stir in the polenta gradually, whisking constantly to avoid lumps.
- Lower the heat and cook the polenta for about 5 minutes until it thickens, stirring often.
- Mix in the Parmesan cheese, salt, pepper, garlic powder, and herbs.
- Transfer the polenta onto a baking tray lined with parchment paper and spread to an even thickness of approximately 1.5 cm.
- Allow it to cool completely and set for about an hour.
- Preheat the air fryer to 200°C.
- Cut the set polenta into chip shapes.
- Brush the polenta chips lightly with olive oil and arrange them in the air fryer basket without overcrowding.
- Air fry the chips for about 15 minutes until golden brown and crispy, shaking the basket halfway through.
- Combine the sun-dried tomatoes, pine nuts, Parmesan cheese, and garlic in a food processor.
- Add the lemon juice, salt, and pepper, and blend until smooth, adding olive oil as needed.
- Garnish the pesto with fresh basil leaves before serving.
Why this works in an air fryer
Cooling lets the instant polenta gel firmly, so the chips hold sharp edges. A lightly oiled, dry surface browns under rapid air-fryer convection while the Parmesan boosts savoury browning; if the chips are damp or too thick, steam softens the crust before it can crisp.
Equipment notes
Assumes a 5–6 litre basket holding the chips in one loose layer; in a smaller single-drawer cook in batches, while a dual-zone air fryer may run slightly cooler per drawer, so swap drawers or add 2–4 minutes if one side colours faster.
Common pitfalls
- Chips tearing or bending when cut? The slab has not set fully or is thicker than 1.5 cm; chill it longer, then cut with a lightly oiled knife.
- Pale, leathery chips at 15 minutes? The surface is too wet or the basket is crowded; pat the cut sides dry and cook in a single layer with space around each piece.
- Dark edges with soft centres? The chips are cut too thick or the fryer runs hot; reduce to 190°C and extend cooking by 3–5 minutes so moisture can drive off without scorching.
- Pesto tastes oily and flat? Too much tomato oil has gone in with the drained tomatoes; loosen with lemon juice first, then add fresh olive oil gradually until spoonable.
Variations & substitutions
- Use pecorino instead of Parmesan for a saltier, sharper chip; season the polenta more cautiously because pecorino browns and tastes saltier.
- Swap pine nuts for toasted almonds or walnuts in the pesto; the texture becomes slightly coarser, so blend a little longer and add oil more slowly.
- Add 1 teaspoon smoked paprika to the polenta for a smoky crust; it darkens faster in the air fryer, so check colour from minute 12.
- Use vegan hard cheese and vegetable stock for a meat-free, dairy-free version; the chips may brown a little less, so a light extra brush of oil helps the crust.
Storage & reheating
Keep chips and pesto separate in the fridge for up to 3 days; reheat the chips from chilled in the air fryer at 190°C for 5–7 minutes until crisp again.
Nutrition
Calories: 250
