Bring the vegetable stock to the boil and pour in the polenta gradually. Reduce to a simmer and stir consistently with a whisk. Add in the olive oil, vegan butter, mayonnaise, cheese, minced garlic and oregano. Once all ingredients are combined, heat through until you reach a smooth consistency, this should take approximately 15 minutes.
Ladle the polenta onto an oiled baking tray and spread out evenly, chill in the fridge for 45 minutes to an hour or until firm. Remove from the fridge and cut the slab of polenta into even-sized chips.
Rearrange the chips on the same baking tray and drizzle with olive oil, salt and pepper. Place in a pre-heated oven at 220°C for 30-40 minutes.
Turn the chips after 15 minutes. Serve with sweet chilli sauce and vegan mayonnaise for dipping and lots of fresh basil leaves.