Air Fryer Polenta Fries
Crispy, simple, and delicious, these air fryer polenta fries are your new favorite snack! Plus, they're vegan, gluten free, and dairy free!
Equipment
- Medium pot
- Whisk
- sheet pan
- Knife
- Air fryer
Ingredients
- 3 cups water or vegetable broth
- 1 cup polenta
- 1 tablespoon avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon coarse Kosher salt
- ½ teaspoon fresh ground black pepper
- 1 tablespoon fresh chopped parsley divided
Instructions
- In a medium pot, bring water, vegetable broth, avocado oil, salt, pepper, chili powder, and garlic powder to a boil over high heat. Once mixture comes to a boil, reduce the heat to low, and whisk in the polenta. Cook, whisking often, until polenta is tender, about 10 minutes. Remove from the heat, and stir in half of the parsley.
- Meanwhile, spray a small baking pan (the one I use is 8” X 11”) with non-stick cooking spray. Spread the polenta in the pan, and place in the refrigerator to let cool completely, about 1 hour. You could even leave this to cool overnight if you want!
- Before cutting the pan of polenta into fries, preheat the air fryer. I used the air fryer setting, at 390°F, for 14 minutes.
- Once the polenta has cooled completely, cut into 3 sections, widthwise. Cut each of these 3 sections into 10 equal pieces, to form 30 “fries”. To get 10 equal pieces, I cut each section in half, then cut one small section from the end of each half, about ½ inch thick. From here, I cut the remaining large sections in half, and then in half again. This will give you 10 pieces that are about ¼ – ½ inch thick each.
- Brush the inside of the air fryer with avocado oil. Place “fries” in the air fryer, 10 at a time. Let cook for 14 minutes, tossing halfway through. Repeat the process with the remaining “fries”. Once all the fries are cooked, sprinkle with a bit more coarse Kosher salt and remaining fresh chopped parsley. Serve with dipping sauces of your choice.
Tried this recipe?Let us know how it was!