Vegan, gluten and wheat free
1 tspn Paprika
1 tblspn dried oregano
Pinch dried chilli flakes
Salt and Pepper
In a large saucepan bring the water to the boil then slowly pour the polenta into the water in a constant stream stirring constantly. Keep stirring for approx 5-6 mins until the polenta has thickened and become creamy. Once cooked add the paprika, chilli flakes, oregano and salt and pepper and stir to combine so that the flavourings are completely mixed through.
Pour the polenta out into a small square or rectangle cold baking tray or plate and spread out so you have an even level layer around 1cm thick. Leave to cool down until completely set.
Once set slice the polenta into 1cm thick chips. At the point you can either heat your oven to 200c or heat a little oil in a frying pan until very hot. If baking in the oven then sprinkle with salt and pop them in for around 20-25 minutes until crisp on the outside. If frying then give them around 6-8 minutes turning them frequently until crisp and golden on the outside.
This amazing recipe was created by the lovely http://www.veghotpot.wordpress.com/ and all credit goes to her.