Polenta-Crumbed Haloumi Chips
Recipe: #32832
June 30, 2019
Categories: Side Dishes, Snacks, Cheese, Eggs, Game/Sports Day, Oven Bake, Vegetarian, Flour, more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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