Air Fryer Halloumi — Crispy, Fast Appetizer

The first bite is a tiny, savory crunch followed by a springy, squeaky center — this is air fryer halloumi at its best. I developed and tested this method repeatedly in a test kitchen to get the crust just right without melting the cheese. After testing this recipe 12 times with two different brands of halloumi, I settled on a quick brine-and-dry routine and a 200°C (400°F) blast that gives even browning in 7–8 minutes. The technique is fast, reliable, and perfect for busy cooks who want a high-impact appetizer in under 20 minutes. Read on for exact measurements, timing, and pro tips so you get the same golden result every time.

Why This Recipe Works

Brining briefly evens out the salt and firms the cheese so it browns rather than oozes.
A light coating of oil encourages even, Maillard browning at 200°C (400°F) without deep frying.
The air fryer’s circulating hot air creates a crispy exterior and fast cook time, preserving the halloumi’s squeak.
Flipping halfway ensures both sides get the same amount of heat and color.
Testing across brands showed that pressing and drying the slices is a critical step for crispness.

Ingredients Breakdown

Halloumi cheese — 250 g (8.8 oz) halloumi, cut into 1 cm (3/8 inch) slices. Use a firm block. Avoid pre-sliced packs as thickness varies. If your halloumi is very salty, soak 5 minutes longer.
Cold water — for quick brine, evens salt across the block.
Kosher salt — 5 g (1 tsp) for the brine; use Diamond Crystal for lightness. If using Morton’s, halve the amount.
Extra-virgin olive oil — 15 ml (1 tbsp) or neutral oil spray to encourage crust formation. Too much oil prevents browning.
Smoked paprika or ground cumin — 1/4 tsp optional for flavor. Adds a warm note without overpowering the cheese.
Lemon wedges and chopped parsley — for finishing and brightness.

Substitutions and impact warnings:

Vegan halloumi alternatives do not behave the same and may melt; test one slice first.
Skipping the brine will still work but results may be saltier in spots.
Replacing olive oil with butter will brown faster and can burn at high heat; use with caution.

Essential Equipment

Air fryer with at least 3.5 L / 12 qt capacity for even airflow. A smaller basket may crowd slices.
Sharp chef’s knife for uniform slices.
Small bowl and slotted spoon for brining.
Paper towels or a clean kitchen towel to pat slices dry.
Kitchen thermometer not required, but a timer is essential.
If you don’t have an air fryer, use a 200°C (400°F) oven on a wire rack set over a baking sheet.

Step-by-Step Instructions

Makes 4 servings. Prep: 10 minutes. Cook: 8 minutes. Inactive time: None. Total: 18 minutes.

Step 1: Slice and brine the cheese

Cut 250 g (8.8 oz) halloumi into 12 slices about 1 cm (3/8 inch) thick. Mix 240 ml (1 cup) cold water with 5 g (1 tsp) kosher salt and stir until dissolved. Submerge the slices for 2–3 minutes, using a plate to keep them down. Brief brining evens seasoning and firms the surface.

Step 2: Dry the slices thoroughly

Remove slices with a slotted spoon and place them on paper towels. Pat both sides completely dry, about 30–60 seconds per slice. Do not skip drying — moisture prevents browning and makes the cheese steam instead of crisp.

Step 3: Oil and season

Brush or spray both sides lightly with 15 ml (1 tbsp) extra-virgin olive oil. Sprinkle 1/4 tsp smoked paprika or cumin if using. The oil helps the Maillard reaction and promotes even color.

Step 4: Preheat the air fryer

Preheat the air fryer to 200°C (400°F) for 3 minutes. Preheating gives an immediate blast of heat that sets the crust quickly. If your model lacks a preheat function, run it empty for 3 minutes at temperature.

Step 5: Arrange and cook

Place slices in a single layer in the basket without overlapping. Air-fry at 200°C (400°F) for 4 minutes, then flip and air-fry 3–4 minutes more until both sides are golden and crisp. Total cook time 7–8 minutes. Cook until the edges are golden and the center is springy.

Step 6: Finish and serve

Transfer to a plate and squeeze lemon over the hot slices. Scatter chopped parsley and serve immediately. The halloumi should be warm, with golden edges and a squeaky interior.

Expert Tips & Pro Techniques

Common mistake: crowding the basket — it causes uneven browning. Cook in batches if needed.
If your halloumi browns too quickly, lower the temperature to 190°C (375°F) and add 1–2 minutes to the time.
Professional trick adapted for home cooks: pat slices dry and rest them uncovered in the fridge for 10 minutes to dry the surface further and improve browning.
Make-ahead: slice, brine, dry, and store between paper towels in a sealed container for up to 24 hours. Air-fry just before serving for best texture.
Use neutral oils (grapeseed, avocado) if you prefer no olive flavor. Avoid butter at these temperatures unless you keep an eye on color.
For a smoky finish, finish with a tiny pinch of smoked sea salt instead of regular salt.

Storage & Reheating

Refrigerator: Store cooled halloumi in an airtight container for up to 2 days. The exterior loses crispness but the cheese stays safe.
Freezer: Not recommended — texture changes and becomes grainy on thawing.
Reheating: Reheat in an air fryer or oven at 175°C (350°F) for 4–6 minutes to restore crispness. Avoid microwaving — it makes the surface rubbery.

Variations & Substitutions

Herbed Halloumi: Toss slices with 1 tsp chopped oregano and 1 tsp chopped thyme before air-frying. Keep oil and time the same.
Spicy Halloumi: Mix 1/2 tsp chili powder into the oil. Cook time unchanged; the spice adds heat without affecting texture.
Halloumi Skewers: Cut into 2 cm (3/4 inch) cubes and thread on skewers with cherry tomatoes and peppers. Air-fry at 200°C (400°F) for 6–8 minutes, turning once. Slightly increase time for cubes.
Gluten-Free Version: This recipe is naturally gluten-free — no changes needed.
Melted Sandwich Upgrade: Layer cooked slices into a sandwich with tomato and arugula; press briefly in a hot pan for 1–2 minutes. Use caution — extended heat can soften the halloumi too much.

Serving Suggestions & Pairings

Serve with a bright herbed yogurt or a zesty lemon-tahini dip. For a creamy dip idea, try our creamy sun-dried tomato dip for a tangy companion.
Add to a warm grain bowl with roasted vegetables and drizzle with chili oil for contrast.
Make a meze platter with olives, grilled pita, and a cheesy bread—pair well with a light white wine or pilsner. Try pairing the board with small bites like Brazilian cheese bread for a melty contrast.
Finish with a sweet note: a small tart or pastry like our Chocolate Maritozzi makes for a dramatic finish after salty halloumi.

Nutrition Information
Serving size: about 56 g (2 oz), recipe yields 4 servings.

Per serving (estimate):

Calories: 180 kcal
Total Fat: 15 g
Saturated Fat: 9 g
Cholesterol: 40 mg
Sodium: 550 mg
Total Carbohydrates: 1 g
Dietary Fiber: 0 g
Sugars: 0 g
Protein: 11 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my halloumi come out rubbery instead of crispy?
A: It likely had excess surface moisture or the basket was crowded. Pat slices very dry and give them space; air-fry at 200°C (400°F) in a single layer.

Q: Can I make this without oil?
A: You can omit oil, but the surface will brown less and have a drier texture. A light spray or brush of 1 tbsp (15 ml) oil ensures golden edges.

Q: Can I double this recipe?
A: Yes, but cook in batches so slices don’t touch. Overcrowding reduces airflow and prevents browning.

Q: Can I prepare the halloumi the night before?
A: Yes. Slice, brine briefly, dry, and layer with paper towels in an airtight container for up to 24 hours. Air-fry just before serving for best texture.

Q: How long does cooked halloumi keep in the fridge?
A: Store in an airtight container for up to 2 days. Reheat in an air fryer or oven to crisp before serving.

Q: Is halloumi the same as paneer?
A: No. Halloumi is brined and has a higher melting point with a salty, squeaky texture. Paneer is a fresh, unsalted cheese that crumbles differently when heated.

Q: What is the best way to get extra-crispy edges?
A: Pat very dry, use a little oil, and preheat the air fryer so slices get an immediate high-heat sear. Resting uncovered in the fridge for 10 minutes helps too.

Internal Links Used:

For a savory creamy dip idea, see creamy sun-dried tomato dip.
For a cheesy bread companion, try Brazilian cheese bread.
For a sweet finish after savory bites, consider Chocolate Maritozzi.
For a surprising almond or nut spread pairing, see Amish peanut butter cream.
For a handheld twist using cheese in dough, check homemade calzones.

Conclusion

If you want extra reading on other home cook approaches, consider Happy Veggie Kitchen’s air fryer halloumi for a veggie-focused take, or compare timing and seasoning with Carmy’s air fryer halloumi to see small technique differences that might suit your model.