I've been a bit obsessed with these at the moment... I can't resist the crispy outside and creamy inside. After posting this to instagram I had a few requests to share the delicious recipe!

Baked Polenta Chips

Ingredients

• 1.5 cups Polenta
• 3 cups Vegetable Stock
• 2 tablespoons Olive Oil
• 2 tablespoons Nutritional Yeast
• 3.5 teaspoons Bragg Sprinkle Seasoning
• 1/2 teaspoon Paprika
• Global Organic Tomato Paste (to serve)

Method

1. In a large pot, bring vegetable stock to a boil with olive oil, nutritional yeast, paprika, dried parsley, dried mixed herbs, garlic powder, onion powder and sugar.
2. Once it comes to a boil, gradually stream polenta in whilst whisking. Continue whisking until you end up with a very thick mass of polenta. At this point of time you can taste and season to your liking.
3. Pour cooked polenta into a glass dish, baking pan, or any other vessel you have around the kitchen. Smoothen surface and leave to set for an hour or until polenta is cold and firmed up.
4. Preheat oven to 190 degrees Celsius. Line a baking tray with nonstick baking paper and brush lightly with a very very thin layer of oil.
5. Turn your polenta "block" out onto a cutting board and cut into chip/finger like shapes. Place polenta on prepared baking tray in a single layer without pieces touching each other. Bake for 30 minutes and then flip them over and bake for another 10 minutes or so.
6. Remove from oven, sprinkle with sea salt if you desire, and enjoy with some tomato sauce (or in my case tomato paste)!

This recipe was adapted from Crazy Vegan Kitchen.