Polenta Chips or Crisps

Make polenta:

1. Heat water: Heat the water in a large pot, but don't let it come to a boil (this prevents lumps from forming). Add the salt. 2¾ cups water/ 650 ml + 1 teaspoon salt
2. Add cornmeal: Slowly add the cornmeal while stirring or whisking (with an egg beater, not a mixer) all the time. Be cautious when the polenta starts to bubble - if the bubbles get too big, they can splatter and burn you, so lower the heat if necessary.1 cup medium cornmeal/ 150 g
3. Cook polenta: After mixing in all the cornmeal, stir or whisk briefly to break any lumps. Reduce the heat, and cover the pot with a lid, leaving a small crack open. Stir every 3 minutes, but you don't need to stir constantly. Let the polenta cook for about 10 minutes.

Spread polenta:

1. Parchment paper: Place a large piece of parchment paper (approximately 16.5x15 inches/ 42x38 cm) on the working surface. Cut another piece of parchment paper that is just as large as the first one.
2. Spread polenta: Pour the hot polenta onto the center of the first sheet of parchment paper and spread it out evenly with a spoon. Place the second sheet of parchment paper on top, then use a rolling pin to roll the polenta as thin and even as possible. Make sure the polenta is just as thin in the center as it is at the edges (Note 2).
3. Cool: Leave the polenta to get completely cold.

Bake polenta crisps:

1. Preheat the oven to 400°F/ 200°C. Line two baking sheets with fresh parchment paper.
2. Cut polenta: When it is cold, brush it with olive oil and sprinkle it with salt and the chosen spices. Cut the polenta into small squares and place the squares on the baking sheets.1-2 tablespoons olive oil + some salt + some sweet paprika OR garlic powder OR smoked pepper OR hot paprika
3. Bake the crisps, one tray at a time, for about 50 minutes or until they are golden, crispy, and completely dry. Start checking after 30-35 minutes already, and remove the thinner chips that are already done before they get burned.