Recipe detail

Vegetarian dishes Halloumi chips

1.1. 1

Author: Jaroslav Mikoška

Company: Retigo

Food category: Vegetarian dishes

Cuisine: Turkish

Program steps

  • Preheating:
  • 235 °C

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Hot air
0 %
time icon Termination by time
time icon 00:04 hh:mm
probe icon 220 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
halloumi cheese 500 g
plain wheat flour 25 g
red paprika powder 5 g
dried garlic 2 g
chicken eggs 1 pcs
vegetable oil 150 ml
salt 1 g
sour cream 18% 70 g
mint 1 g
dried chili flakes 1 g
pomegranate seeds 30 g

Nutrition and allergens

Allergens: 1, 3, 7
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: , A, B, C, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 232 kJ
Carbohydrate 5 g
Fat 16.7 g
Protein 15.1 g
Water 0 g


Preheat the oven to 220C, hot air mode 0%.
Pat the cheese (cut into 24 chips) dry with a clean teatowel or kitchen paper.
Put the flour, paprika, garlic and some onto a plate and mix well. Put the beaten egg in a shallow bowl. Have a Retigo bake tray at the ready. Coat the cheese first in the beaten egg, then in the flour mixture and pop onto bake tray. Make sure you cover them evenly. Take each floured bit of cheese and put it back into the flour for a second coating. Spray the bake tray with thin layer of oil, place the cheese next to each other leaving small spaces among them, spray oil over the top of them and put in Retigo combi oven.
The chips will take about 4 minutes: the outside should be deep golden brown.
Once you are ready to serve, drizzle over the soured cream, sprinkle over the salt, mint and chilli flakes, and top with the pomegranate seeds.

Recommended accessories

Vision Bake