Polenta-Crumbed Haloumi Chips

4
Servings
10m
Prep Time
12m
Cook Time
22m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (271 g)
  • Calories 879.1
  • Total Fat - 43.4 g
  • Saturated Fat - 6.5 g
  • Cholesterol - 452 mg
  • Sodium - 939.5 mg
  • Total Carbohydrate - 98.8 g
  • Dietary Fiber - 11.8 g
  • Sugars - 33.1 g
  • Protein - 22.9 g
  • Calcium - 171.1 mg
  • Iron - 5.4 mg
  • Vitamin C - 10.8 mg
  • Thiamin - 0.5 mg

Step 1

Preheat oven to 240°C (475°F).

Step 2

Place the flour on a plate and the eggs in a medium bowl.

Step 3

Place the breadcrumbs, polenta, chilli and rosemary on a shallow tray and mix to combine.

Step 4

Dust the haloumi in the flour, dip in the egg and toss in the polenta mixture to coat and then place on a large oven tray lined with non-stick baking paper and cook for 10–12 minutes or until golden brown and crisp.

Step 5

Serve with aioli

Tips & Variations


No special items needed.

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