Prep the halloumi: Remove the halloumi from the package and pat it very dry with paper towels. Slice into 3/4-inch strips, then cut into bite-size rectangles or cubes. Drying is key to crisp edges.

Preheat the air fryer: Set it to 390°F (200°C) for 3 minutes. A hot basket helps prevent sticking and promotes browning.

Season: In a bowl, toss the halloumi with olive oil, paprika, garlic powder, and black pepper. If using cornstarch, sprinkle it over and toss again until lightly coated. You want a thin, even layer—no clumps.

Arrange: Place the pieces in a single layer in the preheated basket. Avoid overcrowding so the hot air can circulate. Work in batches if needed.

Air fry: Cook for 6–8 minutes, shaking the basket or flipping pieces halfway through. They’re done when the edges are deep golden and crisp. Thicker pieces may need an extra minute.

Finish and serve: Squeeze fresh lemon over the hot bites. Serve right away with your dip of choice. Halloumi is best hot off the fryer.