Oil Free Baked Polenta Chips with Tofu Aioli

Baked polenta chips with tofu alioli on a wooden platter

Polenta is incredibly versatile and can be cooked in a variety of ways, but who doesn’t love chips! Baked Polenta Chips with Tofu Aioli are a delicious oil-free tasty treat. Crispy baked Polenta Chips have a herb flavoured creamy centre, perfect for dipping into a smooth tofu aioli or an Aquafaba Mayo. Cut into a wedge and top with a delicious caponata for a Mediterranean inspired brunch or lunch.

Baked Polenta Chips


  • 500g medium polenta
  • 2 Litres water
  • vegetable stock powder – check what the water/powder ratio is for your favourite stock/bouillon powder
  •  2 Tbsp nutritional yeast – this adds the cheesy parmesan flavour
  • 1 cup finely chopped wild garlic or favourite herbs


In a heavy-based pot, bring your water to the boil and add stock/bouillon powder and nutritional yeast,  stirring until dissolved. Maintain the temperature at a gentle boil.

While gently whisking while adding the polenta in a slow, but steady stream.

Whisking needs to continue while the polenta thickens. As it thickens, change from a whisk to a spoon. Reduce the heat to low and continue to stir until it has thickened to the point that it holds its shape when you stop stirring. (It shouldn’t settle back on the bottom of the pan.) Remove from heat.

Stir in finely chopped wild garlic or mixed herbs. Pour into slice pan or straight sided casserole dish, level the surface, wetting a spatula or pallet knife helps.

Leave it to cool and set before cutting into chips.

Line a baking tray with a silicone mat or greaseproof paper; make sure there is space between your chips so that they don’t get stuck together while baking and they crisp evenly.

Bake in a moderate oven for 30-45 minutes, depending on how crispy you like them. Bake them for a shorter time (closer to the 30 mins) if you are going to re-heat later.

Tip: You can freeze portions as a block or pre-cut for baking later.

Mixed dried or fresh chopped herbs, chillis, olives or sundried tomatoes can also be added to flavour your polenta chips, there are endless flavour possibilities.

Tofu Aioli


  • 300g silken tofu
  • 20ml olive oil
  • 30ml lemon juice and zest 1 lemon
  • 20ml dijon mustard
  • 1 clove grated garlic
  • 1/4 tsp salt


Put all the ingredients in a blender or whisk in a bowl.

Adjust seasoning and acidity to suit your taste.

Chef’s Tip: If you leave out the garlic add a pinch of ground turmeric you can use tofu aioli as a nut free Hollandaise Sauce. For a soy-free mayo try an aquafaba one or a fermented soy sour cream.

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