Crisp on the outside, chewy on the inside, these chips make a unique accompaniment to tapenades.
- 1 log (16 oz/450 g) prepared polenta
- 2 tbsp (30 mL) vegetable oil
Slice off ends of polenta log; cut polenta crosswise into quarters. Slice quarters crosswise using Egg Slicer Plus® for a total of 24 rounds.
Heat oil in Double Burner Griddle over medium-high heat 3 minutes or until shimmering. Place polenta rounds in a single layer on griddle. Cook 14-20 minutes or until golden brown, turning once. Remove from griddle; drain on paper towels, if necessary.
- 24 polenta chips
24 servings of 1
Nutrients per serving:
U.S. Nutrients per serving: Calories 25, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 65 mg, Carbohydrate 3 g, Fiber 0 g, Protein 0 g