How to make halloumi chips

The perfect vessel for your holiday party canapes

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As much as I love a crispy crostini, a crunchy cheese "cracker" has become my new favourite vessel for when it comes to serving small bites during a dinner party.

While you can make Parmesan into crisps in a somewhat similar fashion, it's hard not to love the sturdiness and saltiness of halloumi. A thin slice of the firm cheese is delicious when it's lightly fried in a pan, so taking it one step further and roasting it to golden perfection transforms it into a cracker, of sorts, that you can top with anything from preserves to tartare, roasted vegetables and more.

Locally-made halloumi has also become much more common across Canada in the past few years. I especially love the halloumi made by Winnipeg's Chaeban Artisan Cheese, so if you can get your hands on a block or two (or three), I highly recommend it.

Try making a batch of halloumi crackers and thank me later, ok?

Halloumi chips

1 250g block halloumi, cut into approximately 1/8" thick slices
canola oil, enough to drizzle

Pre-heat oven to 375 degrees.

Place halloumi slices on a parchment-lined baking sheet or tray and drizzle lightly with canola oil.

Bake until golden-crispy, about 30 minutes.

Once cool, transfer to an air-tight container until ready to use (or eat!) as desired.

Approximately 18-20 halloumi chips
Prep Time:
2 minutes
Cook Time:
30 minutes