Serves: 4
Grease a large slice tin or square dish with hemp seed oil, then set aside.
Bring the stock to a rolling boil, then add the polenta in a steady stream while whisking. Continue to whisk for a few minutes until the mixture thickens. Remove from the heat, then fold in the parmesan cheese, hemp seed oil, hemp protein powder, hemp hearts and herbs.
Pour the polenta into the slice tin or dish, and smooth the top with a rubber spatula. Allow to cool slightly, then cover with cling film and refrigerate until completely cold and firm (at least 2-3 hours).
Preheat fryer or oven to 180 C.
Turn the polenta slap onto a chopping board and slice it into thick chips.
Dust the surface of the chips with coconut flour.
Gently place the chips into the fryer, and cook for 6-minutes.
To bake them in the oven, place them onto a lined baking tray, brush with the sunflower oil and bake them in the pre-heated oven for 20 min or until they are slightly brown and crispy.
The chips are ready when they reach a rich, dark colour. Don’t worry, they taste amazing!
Try serving with my homemade hemp mayonnaise recipe.
