Bloody Butcher Polenta Chips

This easy and colorful snack starts with no-stir, oven baked polenta for minimal fuss and maximum snacking reward. Add your desired seasonings, roll the polenta thin, and bake for a unique, crispy take on a corn chip!

Total Time: 90 minutes

Ingredients

• 1 Tablespoon olive oil
• 1 cup (160 g) Janie's Mill Bloody Butcher or Golden Yellow Polenta
• 1 teaspoon salt
• 4 cups water
• Butter and cheese, optional

Instructions

1. Make the polenta: Heat your oven to 350F. Lightly grease the bottom and sides of a Dutch oven, cast-iron skillet, or baking dish with olive oil. 
   
2. Add the polenta, salt, and water and stir to combine. 
3. Bake, uncovered, for 40-60 minutes until the polenta is tender and has absorbed all the water. Add any desired seasonings, butter, or cheese. Let cool slightly before continuing with the polenta chips. 
4. To make the polenta chips: Preheat your oven to 350F. Spoon about 1/2 cup of the cooked polenta onto a sheet of parchment paper. Cover with another sheet of parchment paper and use a rolling pin to roll the polenta into a very thin sheet between the parchment paper. The polenta should be so thin that you can see light come through it if you hold it up to a window. The thinner you roll the polenta, the more crispy and light your chips will be. 
5. Peel off the top layer of parchment paper and transfer the polenta to a baking sheet. 
6. Use a knife to score the polenta into your desired shapes. Brush the top with oil and finish with salt or any desired spices. 
7. Bake for 15-20 minutes until the edges of the chips have started to curl and they take on a matte finish. 
8. Let cool completely, then store in an airtight container for up to three days. They will begin to soften and lose their crispiness over time.