Crispy baked semolina

Hi friend, I'm back! Today I offer you a recipe for baked crispy semolina chips. These are rectangular chips made from cooled semolina. So if you happen to make semolina, remember to make a larger quantity to make these crispy chips.

This recipe therefore also lends itself very well to giving leftover semolina a new life. All you need to do is put your semolina while still warm in a container, leveling it well. Once cooled you can put your semolina in the refrigerator and use it for your chips the next day.

How to prepare crispy baked semolina

This recipe is very simple and affordable for everyoneə, perfect for a simple snack or an appetizer with amicə! In the description further down I will explain how to prepare the semolina and later on how to make the chips. The recipe is divided into three main categories:

  • Prepare the semolina - This first step can also be done the night before and takes only a few minutes. You will need to cook the semolina in the boiling broth and stir it with a whisk continuously.
  • Let the semolina cool - In this step you will need to be patient and let your semolina rest. I use a Tupperware-type container with a wide bottom. As the semolina cools it will compact and lose its soft, creamy consistency. It will then become firmer, which will allow us to cut our chips into rectangular strips.
  • Cut and bake the semolina - For the last step you will need to cut your semolina into equal parts. After that you can sprinkle it with oil and herbs. You can then bake it at 200°C for 20-30 minutes.

Crispy baked semolina

Prep Time7 minutes
Course: Aperitif, Appetizer, Side Dish, Snack
Servings: 2 servings
Author: LuvveLovesFood
Cost: low


  • 100 g semolina
  • 200 ml vegetable broth
  • 1 knob vegan butter
  • 1 Tbsp nutritional yeast
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • 2 Tbsp Olive oil


  • In a pot bring the broth to a boil.
    200 ml vegetable broth
  • Lower the temperature du medium-low and add the semolina by sprinkling, continuing to stir with the help of a whisk.
    100 g semolina
  • Keep stirring until you are satisfied with the consistency of your semolina. If it is too thick you can add water/broth.
  • At the end of cooking add a knob of butter and a tablespoon of noble yeast.
    1 knob vegan butter 1 Tablespoon nutritional Yeast
  • Put the semolina in a cooking container and flatten it well on the surface . If you want your semolina to be crispy I recommend getting a container with a wide base so that your semolina mass is no more than 1cm high.
  • Let the semolina cool and solidify for 1-2 hours or even overnight.
  • Remove the semolina from the cooking container and cut it with a knife to the shape you prefer.
  • Finely chop thyme and rosemary and mix with olive oil in a small container.
  • Brush your semolina pieces with the flavored oil, helping yourself with a kitchen brush.
  • Bake at 400°F (200°C) for 20-30 minutes or until the semolina is crisp and golden brown.


If you want to see the different steps for this recipe you can find a video reel on my Instagram profile @luvvelovesfood 🙂

Have you tried making this recipe? Let me know how you found it in the comments or send me a photo of your creation on Instagram where you can stay updateds on all new recipes. If you'd like you can also tag me in your stories at @luvvelovesfood.

See you soon!

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