Preheat the oven 200C/ Fan 180C/ Gas Mark 6.

Place the polenta in a saucepan over a medium heat. Add the hot water and salt stirring until the mixture thickens and boils.

Pour the cooked polenta into the Swiss Roll Tray and spread evenly.

Place into the fridge to set, this will take approximately 30 minutes to 1 hour. Once cold tip the polenta mixture out onto a chopping board.

Cut the polenta into 10 strips down the long side and into 4 strips across the shorter length giving 40 chips.

Mix the paprika, dried herbs and Parmesan together and place on a piece of baking parchment. Roll the chips in the mixture ensuring they are coated on all sides.

Place the chips back onto the Swiss Roll Tray and bake until crispy on the outside, this will take approximately 30 minutes.

Serve with a delicious homemade tomato sauce.

Cook's Notes

The polenta chips will keep in the fridge before baking for up to 12 hours.

There is no need to line or grease the Swiss Roll Tray due to the effective easy release properties of the Toughened Non-Stick Bakeware.