Polenta Chips: Crispy Baked Bites with Spicy Aioli

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Crispy Polenta Chips with Spicy Aioli turn cooked polenta into thick, golden sticks with crackling edges, no deep fryer needed. I bake mine at 220°C/425°F on a hot sheet pan until the outsides go deep gold and the inside stays creamy, then serve with a quick mayo-based aioli spiked with sriracha and lemon.

The trick is chilling the polenta until it’s firm enough to cut clean, at least 2 hours, then tossing the cut sticks in a little cornstarch before they hit the oven. Skip the chill and the chips fall apart on the pan.

This one works for snacking or as a starter before something plain like truffle parmesan roasted chicken or a big salad. It reheats well, so I often make a double batch on Sunday and recrisp leftovers in a hot oven through the week.

Why You’ll Love This Recipe

• Bakes crisp without a deep fryer or extra oil
• Creamy center, crackling golden edges every batch
• Spicy aioli comes together in five minutes flat
• Polenta base chills ahead, ready to bake anytime

Ingredient Notes

• Polenta: Use coarse or medium-grind cornmeal labeled polenta, not the instant kind, so the chips hold their shape when sliced.
• Vegetable broth: Swap with water plus an extra pinch of salt if that’s what you have on hand.
• Parmesan: Adds a salty crust to the baked polenta. Skip it for a dairy-free version and add a bit more salt.
• Cornstarch: Coats the chips lightly so they crisp instead of steaming in their own moisture. Potato starch works the same way.
• Mayonnaise: A full-fat mayo holds the garlic and sriracha better than a light version, which can turn watery.
• Sriracha: Swap with harissa or chili garlic sauce for a different kind of heat.
• Smoked paprika: Gives the aioli color and a mild smokiness. Regular paprika works if that’s all you’ve got.

Polenta Chips: Crispy Baked Bites with Spicy Aioli

Thick sticks of chilled polenta baked until crisp outside and creamy inside, served with a garlicky sriracha aioli.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 2 hours hrs 50 minutes mins

Servings: 4 servings

Course: Appetizer

Cuisine: Mediterranean

Calories: 410

Ingredients Method Notes

Ingredients

  

For the polenta chips

• 1000 ml vegetable broth (4 cups)
• 240 g coarse polenta (cornmeal) (1 1/3 cups); not instant
• 1 tsp salt
• 50 g grated parmesan optional
• 3 tbsp olive oil divided
• 1 tbsp cornstarch
• 1/4 tsp black pepper

For the spicy aioli

• 120 g mayonnaise (1/2 cup); full fat
• 2 garlic cloves, grated
• 1 tbsp lemon juice
• 1 sriracha to 2 tbsp; to taste
• 1/2 tsp smoked paprika
• 1 pinch cayenne optional
• 1 pinch salt to taste

Method

 

Make the polenta base

1. Bring the vegetable broth to a boil in a medium saucepan and stir in the salt.
2. Whisk in the polenta in a slow stream, then reduce heat to low and stir often for 20 to 25 minutes, until thick and pulling away from the sides of the pan.
3. Stir in the parmesan and 1 tbsp olive oil until melted through.
4. Pour the polenta into a parchment-lined 9x13-inch dish and spread to about 1.5 cm (0.6 inch) thick. Cool at room temperature 20 minutes, then chill at least 2 hours, until firm.

Bake the chips

1. Heat the oven to 220°C/425°F and line a sheet pan with parchment.
2. Turn the chilled polenta out onto a board and cut into sticks, about 1 cm wide and 8 cm long.
3. Toss the sticks in a bowl with the remaining olive oil and the cornstarch, then arrange in a single layer on the sheet pan.
4. Bake 25 to 30 minutes, flipping halfway, until deep golden and crisp at the edges.

Make the aioli and serve

1. Whisk together the mayonnaise, garlic, lemon juice, sriracha, smoked paprika, cayenne, and salt until smooth.
2. Serve the polenta chips hot, straight off the pan, with the aioli on the side for dipping.

Notes

• Chill the polenta at least 2 hours, cutting it warm ruins the chip shape.
• Line the sheet pan with parchment, sticking is the main failure point here.
• Don't skip flipping halfway, one side crisps faster near the oven's back wall.
• Whisk the aioli right before serving so the garlic flavor stays sharp, not muted.

Tips for Success

• Chill the polenta at least 2 hours before cutting, or it crumbles instead of slicing clean.
• Spread the polenta no thicker than 1.5 cm so chips crisp through instead of staying gummy in the middle.
• Toss chips in cornstarch right before baking, not earlier, or the coating turns pasty instead of crisp.
• Flip the chips halfway through baking so both cut sides get equal color and crunch.
• Taste the aioli before serving and add sriracha in small amounts, the heat builds as it sits.

Variations

• Swap sriracha for chipotle paste in the aioli for a smokier, deeper heat instead of a sharp chili bite.
• Stir chopped rosemary or thyme into the warm polenta before chilling for an herby, savory version.
• Air-fry the chips at 200C/400F for 15 to 18 minutes, shaking the basket halfway, for extra crunch.

Storage and Reheating

Cooked polenta chips keep in an airtight container in the fridge for 3 to 4 days. Store the aioli separately in a sealed jar for up to 5 days.

Reheat chips on a sheet pan in a 200C/400F oven for 8 to 10 minutes to bring back the crunch. Skip the microwave, it turns them soft and gummy instead of crisp.

To get ahead, freeze the chilled, uncut polenta block tightly wrapped for up to 2 months. Thaw overnight in the fridge, then cut and bake as usual.

Serving Suggestions

Serve the chips warm straight off the sheet pan, with the aioli in a small bowl alongside for dipping. They lose their crunch fast once stacked, so plate them loosely.

Pair them with grilled chicken thighs, a simple arugula salad, or set them out alongside crispy soft shell crab with lime aioli for a shared spread.

For a heartier plate, scatter crumbled feta and chopped parsley over the chips and serve as a light lunch with lemon wedges on the side.

FAQ

Why do my polenta chips fall apart when I try to cut them?

The polenta likely wasn’t chilled long enough or was spread too thin. Give it a full 2 hours in the fridge until it’s firm and cool all the way through, then cut with a sharp knife on a flat board for clean sticks.

Can I use quick-cooking polenta instead of regular polenta for these chips?

You can, but the texture will be softer and less sturdy for cutting. Regular or coarse polenta sets up firmer, which matters here since the chips need to hold their shape while baking and dipping in aioli.

Can I make the polenta ahead and freeze it before baking into chips?

Yes, wrap the chilled, uncut polenta block tightly and freeze it for up to 2 months. Thaw it overnight in the fridge, then slice and bake as directed once it’s firm and fully defrosted.

What pairs well with crispy polenta chips and spicy aioli besides dipping them plain?

Grilled chicken thighs, a lemony arugula salad, or a simple tomato soup all work well alongside them. They also hold their own on a snack board with olives and cured meats for sharing.

Are crispy polenta chips with spicy aioli gluten free?

Yes, cornmeal-based polenta is naturally gluten free, and most mayonnaise brands are too. Just double check your vegetable broth and hot sauce labels, since some brands add gluten-containing thickeners or malt vinegar.

What’s the difference between fried polenta chips and this baked version?

Fried polenta chips get a deeper, oilier crust from the hot oil, while these baked chips rely on a light cornstarch coating and a hot oven for crunch. The baked version uses far less oil and is easier to clean up after.

If you enjoyed this, try

• our Crispy Soft Shell Crab with Lime Aioli