Crispy Polenta Chips with Sun-Dried Tomato Pesto: A Recipe to Excite Your Taste Buds
Are you in search of a snack that’s both delicious and easy to prepare? Look no further than crispy polenta chips with a tangy sun-dried tomato pesto dip. This mouth-watering pairing is perfect for any occasion. Below, we'll guide you through creating this delectable dish right in your kitchen using an air fryer, which crisps up the chips perfectly while keeping the process healthy.
Ingredients for Polenta Chips
- 200g instant polenta
- 600ml vegetable or chicken stock
- 50g grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried mixed herbs
Instructions for Polenta Chips
- Bring the stock to a boil in a saucepan. Stir in the polenta gradually, continuing to whisk the mixture constantly to avoid lumps.
- Lower the heat and allow the polenta to cook for about 5 minutes or until it thickens, stirring often. Mix in the Parmesan cheese, salt, pepper, garlic powder, and herbs.
- Transfer the polenta onto a baking tray lined with parchment paper. Spread it to an even thickness, approximately 1.5 cm. Allow it to cool completely and set, which should take about an hour.
- Preheat your air fryer to 200°C. Cut the set polenta into chip shapes.
- Brush the polenta chips lightly with olive oil and arrange them in the air fryer basket without overcrowding.
- Air fry the chips for about 15 minutes or until they are golden brown and crispy, shaking the basket halfway through for even cooking.
Ingredients for Sun-Dried Tomato Pesto
- 100g sun-dried tomatoes in oil, drained
- 25g pine nuts, toasted
- 50g Parmesan cheese, grated
- 2 cloves of garlic
- Freshly squeezed juice from 1 lemon
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Olive oil as needed
Instructions for Sun-Dried Tomato Pesto
- Combine the sun-dried tomatoes, pine nuts, Parmesan cheese, and garlic in a food processor.
- Add the lemon juice, salt, and pepper. Blend until the mixture is smooth, adding olive oil as needed to achieve the desired consistency.
- Garnish the pesto with fresh basil leaves before serving.
Serving Suggestions
Once your polenta chips are perfectly crispy, serve them warm alongside the sun-dried tomato pesto. This pairing makes an excellent snack or starter, perfect for entertaining guests or enjoying a cosy night in.
Cooking Tips
- Ensure the polenta is fully set before cutting it into chips – this helps maintain their shape during the air-frying process.
- Shake the air fryer basket gently during cooking to ensure even crisping.
- The pesto can be stored in the refrigerator for up to a week. Make a larger batch if desired and use it as a spread for sandwiches or wrapping.
Conclusion
This crispy polenta chips recipe with tangy sun-dried tomato pesto not only brings vibrant flavours to your table but also makes use of the air fryer to offer a healthier alternative to traditional frying methods. Quick to prepare and delightful to taste, it's a dish that’s sure to become a favourite in your household.