Vegetable Polenta Chips

  • Servings : 12 chips
  • Prep Time : 10m
  • Cook Time : 35m
  • Ready In : 45m

Gorgeous, vibrant polenta chippies – yum. With an un-opened packet of polenta in the pantry and a spare day-time-nap I created these crispy polenta vegetable chips. The colours are gorgeous, and they all have a hint of their individual vegetable flavour but are not over powering, so are great for older babies and fussy eaters should enjoy them too. Harry had his with a lovely avocado dip and said to tell you “nom nom nom”, or something.


  • If you are time poor, you can grill these for 2 minutes either side.
  • Using milk or a hearty homemade stock will give these more flavour.

Nutrition Note: Polenta is made from finely ground corn and is gluten free.  Great for those needing wheat free or gluten free diets.

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  • Makes around 12 chips, so I recommend doubling the quantity if you are only making one flavour 
  • (Cheese)
  • 1/2 cup polenta 
  • 1 cup water (or veggie stock or milk)
  • 3/4 cup grated cheese 
  • (Beetroot)
  • 1/2 cup polenta 
  • 1 cup water (or veggie stock or milk)
  • 1/2 cup beetroot puree
  • 1/2 cup grated cheese 
  • (Pumpkin)
  • 1/2 cup polenta 
  • 1 cup water (or veggie stock or milk)
  • 1/2 cup pumpkin puree 
  • 1/2 cup grated cheese 
  • (Pea and zucchini)
  • 1/2 cup polenta 
  • 1 cup water (or veggie stock or milk) 
  • 1/2 cup pea/zucchini puree
  • 1/2 cup grated cheese 
  • Olive oil to brush 


Step 1

Prepare your vegetable puree/s and set aside. Line an individual tray with baking paper for each flavour. Or use a large tray and divide sections with foil. -

Step 2

Bring the water/stock/milk the the boil, add the vegetable puree. Gradually whisk in the polenta in a think and steady stream. Add the cheese, and whisk continuously for a couple of minutes or until thick and smooth.  -

Step 3

Pour the polenta into the tray, smooth with the back of a spoon. Place this in the fridge for at least an hour to set. Once set, slice into chips and spray/brush lightly with olive oil.  -

Step 4

Preheat your oven to 200°C. Place the chips on a tray and bake for around 30 minutes, turning half way. The chips should be lightly golden. -

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Recipe Comments

  1. posted by Christine on March 29, 2013

    Oh no!!!! I meant to rate this 5 out of 5 but I slipped (blame the iPad!) there is No WAY this is 2/5 – both my kids (18 months and 3 years) loved these!

    • posted by Allie on March 30, 2013

      Haha you’re so funny Christine. Great to hear they were well received by your little ones Ax

  2. posted by Jess C on July 25, 2013

    These look great! Do you think sweet potato would work too?

    • posted by Emily on September 16, 2022

      Hi. I like the sound of these. How can you store them? Would the be ok in the feeezer?

  3. posted by Sarah on July 27, 2013

    Just wondering can these be frozen and at what stage

    • posted by Allie on July 28, 2013

      Hi Sarah, I’d freeze once set and cut, but before cooking. Enjoy 🙂 Ax

      • posted by Sarah Gladman on July 28, 2013

        Thanks Allie, have just made the beetroot one – love the colour.

        • posted by lyora zadik on April 19, 2021

          I’m using a tube of polenta that looks like it’s already a porridge. Do I still add milk/stock to it?

      • posted by Jordana on February 4, 2014

        Is there a trick to freezing these? My 10month old loves them fresh but I found they were very crumbly when de-frosted.

        • posted by Allie on February 4, 2014

          Hi Jordana, I would freeze them before cooking them. That might help? Try defrosting in the fridge and then use the grilling option if you are short on time. Ax

  4. posted by Rachel on January 27, 2014

    Hi Allie,
    do you think you could make these without cheese? My son cant eat dairy and soy cheese just doesnt cut it!

    • posted by Allie on January 29, 2014

      Hi Rachel, yes you could make these without cheese. Perhaps use some delicious homemade stock for added flavour. Ax

  5. posted by Emily on January 27, 2014

    Perfect way to use up leftover baby food purée from the freezer. Thank you! My 1 year old loves your recipes and so do I.

    • posted by Allie on January 28, 2014

      Great idea Emily. Ax

  6. posted by Aileen Ormesher on March 30, 2014

    Great recipe. Have only made the pumpkin ones so far but master one loved them. Mine seemed to spread a little the oven so didn’t look very chip-like. Perhaps a little too much stock or not cooked out enough initially?

  7. posted by Caroline on February 5, 2015

    What could substitute the cheese? I need a dairy free option for my little man…

    • posted by Allie on February 24, 2015

      You can just leave it out 🙂

  8. posted by Anna on April 6, 2015

    How should these be stored ?? And for how long

  9. posted by Kathryn on August 13, 2015

    Just made a batch! How do you store them and how long do they keep?

    • posted by Allie on October 2, 2015

      I freeze them for 1 month 🙂 Ax

  10. posted by Saima on September 9, 2015

    Can I use Semolina instead of polenta? Thanks!

    • posted by Allie on October 2, 2015

      I haven’t tried this. Let me know how you go 🙂 Ax


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