Start with firm, chilled polenta. If you’re using tubed polenta, you’re set. If you’re making polenta from scratch, cook it thick, stir in cheese, spread it in a parchment-lined pan about 1/2 inch thick, and chill until solid (at least 2 hours or overnight).

Cut into chip shapes. Slice the polenta into 1/2-inch thick batons or wedges. Aim for uniform size so they cook evenly.

Preheat the air fryer. Set it to 400°F (200°C) for 3–5 minutes. A hot basket helps with browning and crisping.

Season and coat. In a large bowl, combine olive oil, garlic powder, smoked paprika, black pepper, and a pinch of salt. Add the polenta pieces and toss gently to coat. Sprinkle in the cornstarch, if using, and toss again for a light, even dusting.

Add the cheese. Mix in the Parmesan and mozzarella so it clings to the oiled polenta. Press lightly to help it stick. Reserve a tablespoon of Parmesan to sprinkle on halfway through cooking.

Arrange in the air fryer. Place the polenta chips in a single layer with a little space between each piece. Work in batches as needed to avoid overcrowding.

Air fry until crisp and golden. Cook for 12–15 minutes, flipping halfway. Sprinkle the reserved Parmesan after flipping. Chips are done when edges are deep golden and the surface looks lightly blistered.

Season and garnish. While hot, taste and add a pinch more salt if needed. Sprinkle with fresh herbs for color and freshness.

Serve right away. Pair with marinara, garlicky yogurt dip, or pesto. They’re best hot and crisp.