• Prep: 15 Mins / Cook: 25 Mins
  • Serves 4
  • easy

Combine coconut oil with curry paste to produce these moreish and healthy polenta chips. Healthy and gluten free, they're perfect as a moreish snack or buffet.

Gluten Free Dairy Free Low Carb


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  • For the polenta:
  • Coconut Oil Coconut Oil 1 tsp 1 tsp
  • Green Thai Curry Paste Green Thai Curry Paste 1.5 tsp 1.5 tsp
  • Vegetable Stock Vegetable Stock 1 tsp 1 tsp
  • Vegan Butter Vegan Butter 1/2 tbsp 1/2 tbsp
  • Polenta Polenta 160g 1 cup
  • Water Water 375ml 1 & 1/2 cups
  • Soy Milk Soya Milk 375ml 1 & 1/2 cups
  • Toppings:
  • Red Onion Red Onion 1 1
  • Cherry Tomatoes Cherry Tomatoes 150g 1 cup
  • Zucchini Courgette 1 1
  • Black Olives Black Olives 70g 1/2 cup
  • Black Sesame Seeds Black Sesame Seeds 1 tsp 1 tsp


  1. 1.Add the coconut oil to a hot pan.
  2. 2.Add the curry powder, the vegetable stock and stir a little until the spices begin to release their aromas. Now pour in the water, the milk and the butter and cook to a boil.
  3. 3.Once boiled, reduce the heat to a simmer and pour in the polenta slowly while you continue to stir. It is very important to add the polenta as a “rain”. It will require patience but is the key to ensure a smooth texture in the end. Cook for 5 minutes and then set aside.
  4. 4.Pre-heat the oven to 180°C/ 350 F°.
  5. 5.Spread the polenta in a baking tray and try to make the spread 1 cm thick. Now top with chopped vegetables.
  6. 6.Place into the oven and cook for approx 15 minutes. When you see the edges of the polenta turn crispy, its time!
  7. 7.Cut into triangles and serve warm or cold.

Nutritional Information

  • Calories:
  • Fat:
  • Sodium:
  • Carbs:
  • Sugar:
  • Protein:

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