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Parma ham-wrapped hubbard squash chips with paprika dip

Name: Parma ham-wrapped hubbard squash chips with paprika dip
Cook time: 30 min
Yield: 4
Ingredients: Chips; 600g hubbard squash, peeled and cut into batons; salt and freshly ground black pepper, to taste; 100g Parma ham; olive oil, to drizzle; Paprika dip; 180g double-cream Greek yoghurt; 80ml (1/3 cup) mayonnaise; 15ml (1 tbsp) sweet chilli sauce; 2,5ml (½ tsp) smoked paprika; 5ml (1 tsp) red wine vinegar; microherbs, to serve

February 28, 2017 (Last Updated: March 20, 2017)

Parma ham-wrapped hubbard squash chips with paprika dip recipe

Parma ham-wrapped hubbard squash chips with paprika dip will become your new guilty pleasure! Crispy and full of flavour, they’re great as a snack but will be perfect as a side to roast chicken, grilled fish or chargrilled steak.

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Parma ham-wrapped hubbard squash chips with paprika dip

Serves: 4

Cooking Time: 30 mins

Ingredients

Chips
600g hubbard squash, peeled and cut into batons
salt and freshly ground black pepper, to taste
100g Parma ham
olive oil, to drizzle
Paprika dip
180g double-cream Greek yoghurt
80ml (1/3 cup) mayonnaise
15ml (1 tbsp) sweet chilli sauce
2,5ml (½ tsp) smoked paprika
5ml (1 tsp) red wine vinegar
microherbs, to serve

Instructions

For the chips, preheat the oven to 200°C. Line a large baking tray with baking paper and lightly coat with cooking spray.

Season the squash batons with salt and pepper. Cut thin strips of Parma ham and wrap a small piece around each chip. Place the chips on the baking tray, drizzle with olive oil and bake, 20 minutes. Depending on their thickness, the chips might need a little extra cooking time. Allow them to cool for a few minutes before serving.

For the dip, stir everything together.

Serve the chips sprinkled with microherbs, with a side of paprika dip.