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Heat the oil to 150☌, this dish is best cooked in a deep fat fryer, but if you don’t have one of those you can use a large heavy-based saucepan instead, or even a shallow frying pan, but be very careful not to overfill it as the hot oil can easily bubble over with disastrous results.Pat the cheese shapes dry with kitchen towels or a clean tea towel and then dip them into the batter mixture making sure that they are completely coated. Cut the Halloumi into either thick finger shapes, wedges cut to resemble fish filets or simply cut into chunks.They won’t burn but will stay hot and crispy until you are ready to serve them.
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Once the wedges are cooked and golden turn the oven down as low as it will go and leave the wedges to keep hot.Place the baking sheet on the middle shelf of an oven preheated to 180☌, they will take approximately 40 minutes to cook depending on how chunky you have made your wedges.Cut them into wedges or chunky chip shapes and spread them out onto a lightly greased baking sheet, sprinkle them with salt and pepper to taste. For an extra crisp batter, mixture add an extra spoonful of baking powder to the dry ingredients. Beat well until it is very smooth, you can do this by hand or use an electric beater.Stir slowly bringing down more and more of the flour mixture until it is all combined. Sift the dry ingredients into a bowl, make a well in the middle of the flour and then add the oil and a small amount of the half milk, half warm water mixture.