Polenta-Crumbed Haloumi Chips
Created by ImPat on June 30, 2019
- Servings: 4
- Prep Time: 10m
- Cook Time: 12m
- Recipe #32832
Ingredients
- 1/4 cup plain flour (35 grams)
- 2 eggs, lightly beaten
- 1 1/2 cups panko breadcrumbs (Japanese 150 grams)
- 1/2 cup instant polenta (85 grams)
- 1/4 teaspoon dried chilli flakes
- 2 tablespoons rosemary leaves, finely chopped
- 350 grams haloumi, cut into 1cm-thick chips
- Store-bought aioli, to serve
How to Make
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Step 1: Preheat oven to 240°C (475°F).
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Step 2: Place the flour on a plate and the eggs in a medium bowl.
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Step 3: Place the breadcrumbs, polenta, chilli and rosemary on a shallow tray and mix to combine.
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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.
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Step 5: Serve with aioli
Nutritional Facts
- 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