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Crunchy haloumi chips
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Addictive crispy cornflake-coated haloumi chips with spicy salsa. Proceed with caution!
Ingredients:
  • Vegetable oil, to deep-fry
  • 600g haloumi
  • 90g (3 cups) cornflakes
  • 10.00 gm taco seasoning mix
  • 150g (1 cup) plain flour
  • Lemon or lime wedges, to serve (optional)
  • 400g can crushed tomatoes
  • 4 piquillo peppers, chopped, plus 80.00 ml pickling liquid
  • 1 green shallot, trimmed, chopped
Instructions:
  • For a quick salsa, combine all the ingredients in a food processor until smooth. Serve in a bowl.
  • Prepare a baking tray by lining it with paper towel. Slice the haloumi into strips that are 1cm thick and approximately 10cm long. Arrange the haloumi strips on the tray to help soak up any extra liquid.
  • Pulse cornflakes in a food processor until coarse crumbs form. Combine crumbs with taco seasoning in a bowl. Place flour in a separate bowl and whisk eggs in another bowl.
  • Coat the haloumi chips in flour, then dip them in beaten egg, and finally coat them with the cornflake mixture before transferring to a baking tray.
  • In a saucepan over medium-high heat, pour in enough oil to fill halfway. Wait for the oil to reach the desired temperature (it's ready when a small piece of bread sizzles on contact). Fry the haloumi in batches for 2-3 minutes until crisp and golden, adjusting the heat if needed. Drain on a paper towel-lined plate.
  • Garnish the chips with salsa and your choice of lemon or lime wedges. Enjoy!

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