Step 1

Add the water and salt to a non-stick pot and bring to a boil over high heat. Once boiling, add the polenta, oregano, rosemary, cumin, paprika and nutritional yeast. Whisk continuously to prevent any lumps. Turn the heat down and simmer until is thickened for around 3 minutes.Add the butter and whisk again until you get a nice, smooth paste. Spread the mixture in a large, square tray.

Step 2

Let it cool uncovered on the counter or in the refrigerator until it becomes solid.Once the polenta is fully set and cold, take it out of the tray and place it on a large chopping board.

Step 3

Preheat the oven to 175C / 350F.Using a knife, cut it in the shape of chips. You can do chunky chips or thinner wise to resemble fresh fries.We prefer them slightly thicker for a nicer bite.

Step 4

Arrange your polenta chips on top of a baking paper, on a large baking tray. Bake them for about 5-10 minutes. If you want the polenta chips to be a little crisp, drizzle them with olive oil before baking them. The oil will create a slight crust on the polenta chips.Season with salt and pepper and serve hot with dipping sauce or as a side.

Step 5

You can also fry the polenta chips in shallow oil in a frying pan. This will make the polenta chips a lot crispier but it is not the healthiest version of polenta chips. Either way, they will taste amazing.

Step 6

Optional: Sprinkle some sesame seed over the hot polenta chips for added texture.