These crispy baked vegan polenta fries are easy to make, yet so delicious, and way healthier than traditional French fries! So if you’re looking to try something different, try this amazing homemade crispy polenta snack!
Line a large baking sheet or baking dish with parchment paper.
In a pot or saucepan, bring the vegetable broth to a boil. Slowly, whisk in the polenta, and cook, stirring constantly, until it starts to thicken, about 1-2 minutes. Stir in vegan butter, garlic, herbs, smoked paprika powder, salt, and pepper to taste. Remove from the heat, fill the polenta onto the prepared baking sheet and smooth it out into an even layer that’s about ¼-inch (0,6 cm) thick.
Allow to cool for 20 minutes in the refrigerator until it’s sliceable (or up to overnight if you make this recipe ahead).
When you’re ready to make the fries, preheat the oven to 428°F (220°C).
Make the coating by adding oats, nutritional yeast, smoked paprika powder, and a pinch of salt into a food processor. Process into a coarse meal, then place it onto a plate.
Slice the polenta into fries, about ¼-inch (0,6 cm) thick and 3-inch (7,5 cm) long. Then spray or brush them with olive oil and toss in the coating. Place on a parchment-lined baking sheet, leaving space between each fry.
Bake 15 minutes, then flip the fries and bake for 20-25 minutes longer, until golden brown and crispy.
Serve with your favorite dip and enjoy!
You can also deep-fry these fries. Simply heat enough oil in a large frying pan or pot. Once hot, carefully add the fries and fry until crispy. Then place on paper towels which help to absorb excess oil.
Please read my blog post above for make-ahead + storing instructions, helpful tips, and further information on this recipe!