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Polenta Chips

Polenta Chips
  • Preparation time: 5 - 10 minutes
  • Cooking time: 30 minutes
  • Makes: 4 portions


  • 50g polenta
  • 200ml reduced salt chicken or vegetable stock, or water
  • 1 tbsp Parmesan cheese (optional)
  • 2 tbsp sunflower oil
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Follow along with this polenta chips recipe


  1. Bring the stock to a boil in a saucepan and add the polenta  in a steady stream. Cook, stirring continuously, for 5 minutes (take care as polenta bubbles furiously).

  2. Take off the heat and stir in the parmesan (if using).

  3. Spoon the mixture onto the tray and flatten into a large rectangular shape, about 5-10 mm thick (depending on how thick you want  your chips!) using the back of the wooden spoon. Leave to cool for  10-15 minutes.

  4. Add the chips to a baking tray and brush with oil. Bake in the oven on a medium heat (180ºC) for 15 minutes until golden brown. Alternatively, shallow fry the chips in oil, frying lightly and evenly on all 4 sides. Serve hot and enjoy!


    This recipe is taken from the Kidney Friendly Cookbook produced by Dietitians and Dietetic Support Workers at a Paediatric Renal Unit in the UK. Please check with your Dietitian or Doctor that this recipe is suitable for you.

Nutritional Information
Nutrient Per portion
Energy 78 kcal
Protein 3.8 g
Potassium 71 mg
1.8 mmol
Phosphorus 36 mg
1.2 mmol
Sodium 166 mg
7.1 mmol