Parma ham-wrapped hubbard squash chips with paprika dip

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. 

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

1

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

2

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.

3

For the dip, stir everything together.

4

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

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