Grease a baking tray with oil and set aside.
Bring the vegetable stock to the boil in a pot.
Add the polenta and cook over medium heat for 5 minutes, stirring often, or until all the stock has been absorbed by the polenta and the polenta is creamy.
Add the salt, cubes of butter and stir. Then add the grated cheese and continue stirring.
Add the dried herbs and continue stirring till the polenta is nice and creamy and is coming off the sides of the pot.
Transfer to the greased tray and spread evenly and to the thickness desired for the chips. I keep the thickness to no more than ½ of an inch.
Leave to cool and set for about an hour or so.
Preheat oven to 200ºC
Once the polenta slab is set, carefully flip the baking sheet on a chopping board to release the polenta slab.
Slice the polenta half lengthwise and then cut into 14 equal chip shaped portions.
Brush each chip with oil.
Transfer the uncooked chips back to the baking tray and bake in the oven for 20 minutes. turning them over halfway through so all sides crisp up.
Serve with bloody mary hawthorne ketchup (see my recipe) or your choice of sauce.