CRUMBLED HALOUMI CHIPS WITH TOMATO SAUCE
by
JAMIE GANNON
Click play to watch Jamie make the recipe
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Yield 3-4
Prep time
20 MinCook time
10 MinTotal time
30 MinCRUMBLED HALOUMI CHIPS WITH TOMATO SAUCE
Golden, crunchy, and irresistibly cheesy—these Crumbled Haloumi Chips with a fresh, homemade tomato-basil sauce are a kid-friendly snack that’s fun to make and even more fun to eat. Perfect for little hands and big appetites!
Ingredients
- 360g Riverina Dairy Co. Haloumi
- 250g breadcrumbs
- 100g grated parmesan
- 100g flour
- 2 x eggs
- ½ cup milk
- Small tin cherry tomatoes, peeled
- ½ bunch basil
- Sea salt
Instructions
- Cut Riverina Dairy Co. haloumi into chip-size pieces
- Combine eggs and milk in a bowl. Whisk it up. Place breadcrumbs on a flat plate with parmesan. Mix ready for crumbling.
- Using one hand, Dust these pieces in flour, and add to the egg mix and coat each piece evenly. Drip dry any excess liquid and place on the flat plate with the breadcrumbs. Repeat this process until all the cheese is in the breadcrumbs.
- Roll halmouni around in breadcrumb mix until coated evenly. Place in the air fryer or deep fryer. Cook for 10 mins.
- While haloumi is cooking, place the can of cherry tomatoes into a stick blender. Add the basil and blend
- Add the blended tomatoes to a pan on heat and bring to a boil. Take off the heat, season with salt and set aside to cool.
- Remove haloumi from the air-fryer and serve with your tomato sauce