Halloumi Mushroom Chips | Charalambides Christis
Suitable for vegetarians
February 26, 2024
Crispy Halloumi and Mushroom Chips!
Prep Time
10
mins
Cook Time
15
mins
Serves
2
Ingredients
- 350g Portobello Mushrooms, sliced to 3mm thickness
- 1 Pissourkotiko Traditional Sheep Halloumi, Charalambides Christis, grated with the large holes of a grater box
- 1 tsp Dry Thyme, ground
- 1 tsp Dry Coriander, ground
- 1 tsp Sweet Chilli Flakes, ground
- 2 Sprigs Fresh Rosemary
- 3 tbsp EVOO, Extra Virgin Olive Oil
- ½ tsp Fine Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- Turn the oven to 250° C, broiler/griller on and rack placed to the upper position.
- Take an oven proof dish and add the sliced mushrooms and the rosemary. Drizzle the oil, season with the salt and pepper and toss. Spread them all over the dish and place in the oven grilling for 5-6’ while turning halfway through. Remove from the oven and keep aside.
- We use the same oven dish which we line with parchment paper. We sprinkle almost all of the grated halloumi, and evenly flatten it. Add on top the grilled slices of mushrooms placed tightly next to each other, sprinkle the thyme, coriander and chili flakes and sprinkle the remaining halloumi. Cook in a pre-heated oven, air circulation, at 190°C for about 25’ and until crispy and golden.
- Remove from the oven and allow to cool a bit. Remove from the dish, crack in smaller pieces and enjoy.
