April 7, 2022
Crunchy on the outside & soft and creamy on the inside, serve the fibre-rich polenta chips with a sprinkle of nut-free dukkah and your fave yogurt topped with fresh chopped mint.
Perfect with our Sweet Potato & Red Bean Burger w/ Herbed Yoghurt Sauce
1In a frying pan, on a medium heat, toast the pepitas. When you start to smell the toasty aroma add the sesame seeds & spices toast for further couple of minutes moving everything around with a wooden spoon, set aside to cool
2Next, pulse in the grinder until pepitas are mostly broken down
3Enjoy this dukkah on many things such as flatbreads, breads, salads, dips, chips, salads
1In a medium saucepan with a glass lid place water on the stove top bring water to boil and add the salt, now add the instant polenta whisking constantly to mix, then turn heat down to low put on the lid and let it sit covered for 5-10 min
2Then on a small tray lined with baking paper pour in the polenta spread evenly and allow to cool completely before putting in the fridge to set overnight Note: The polenta should be about 1.5cm deep in the small tray (this with be the thickness of your chips)
3When set, cut into chip size (we did about 7-8cm in length), the chips can be pan-fried in neutral oil with 3 tablespoons of Nuttelex or brushed with melted Nuttelex and oven baked until crispy
4Top with dukkah, serve with your favourite dipping sauce and enjoy!