Crispy, golden, and irresistibly satisfying, Gluten-Free Baked Polenta Fries are the perfect way to enjoy a comforting classic with a wholesome twist. Made from naturally gluten-free polenta and baked instead of fried, these fries deliver a crunchy exterior with a soft, creamy center—no deep fryer required. Whether you’re serving them as a snack, appetizer, or simple side dish, they pair beautifully with a variety of dipping sauces and seasonings, making them an easy and versatile addition to any gluten-free kitchen.
Preheat the oven to 400 degrees Fahrenheit.
Line a baking sheet with parchment paper or lightly spray it with cooking spray.
Cut the polenta tube into fries. I find it easiest to cut it into long horizontal strips, then cut each strip in half, and finally slice each half into fries. You can adjust the thickness of the fries; thinner fries will cook faster.
Toss the polenta fries with olive oil. Then, toss them with Parmesan cheese, Italian seasoning, kosher salt, and freshly ground black pepper.
Arrange the fries in a single layer on the prepared baking sheet.
Bake in the preheated oven for 40 minutes, flipping the fries halfway through to ensure even cooking and crispiness.
If desired, you can broil the fries at the end to enhance their crispiness.
Use parchment paper for better browning.
Don’t overcrowd the pan, space equals crunch.
Finish with 2–3 minutes under the broiler.
Herb & Lemon: Add lemon zest and chopped rosemary to the coating.
Spicy: Mix in cayenne or chili flakes.
Vegan: Skip the Parmesan or use nutritional yeast.
