1. Slice: Cut polenta into ¼”-thick rounds or triangles. Pat dry with paper towels (dry = crispier!).
2. Season: In a bowl, toss slices with oil, garlic powder, paprika, salt, and pepper (and any extras like Parmesan).
3. Choose your method:
   • Oven-Baked (healthier):
     → Preheat oven to 425°F (220°C).
     → Arrange on parchment-lined sheet in single layer.
     → Bake 20 min, flip, bake 10–15 min more until deeply golden and crisp.
   • Pan-Fried (ultra-crispy):
     → Heat 2 tbsp oil in skillet over medium-high.
     → Cook 3–4 min per side until golden brown and crusty.
4. Serve hot with marinara, aioli, or crumbled feta.

PREP TIME & NUTRITION (per serving, serves 4):
Prep Time: 5 min | Cook Time: 20–30 min | Total Time: 25–35 min | Servings: 4 | Calories: 140 | Net Carbs: 22g | Fats: 6g | Protein: 3g