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Calamari Chips With Roast Capsicum Dip Recipe

Try this yummy chips with yummy dip at tea time and enjoy your tea with real crisp and taste.
Calamari Chips With Roast Capsicum Dip
Recipe Ingredients

  • 1 red capsicum, deseeded and cut into 4 equal pieces
  • 1/4 tsp paprika
  • 1 Tbsp fresh basil leaves
  • 1/2 cup Heinz Seriously Good Lite Mayonnaise
  • 400g box Sea lord frozen Calamari Chips
  • 1 1/2 Tbsp oil
  • 1 tsp crushed garlic
  • 200g button mushrooms, wiped
  • 3-4 courgettes, cut into 2cm chunks
Recipe Method

  1. Place capsicum skin side up on a foil-lined oven tray. Cook under a preheated grill at 220°C until browned. Cool and peel off the skin. Place capsicum in a food processor with paprika and basil process until almost smooth. Alternatively chop finely. Stir into the Heinz Seriously Good Lite Mayonnaise .
  2. Place the frozen Sea lord Calamari Chips in a single layer on a baking paper-lined oven tray. Bake at 200°C for 8 minutes, turning once after 4 minutes, cook until hot, golden and crunchy.
  3. Combine oil and garlic in a small bowl, season with pepper. Place the prepared vegetables on a second baking paper-lined oven tray, brush with garlic oil. Cook on the oven shelf below the Calamari Chips for 6-8 minutes or until hot and tender.
  4. Serve hot Calamari Chips on a warm platter with hot garlic roasted vegetables and Roasted Capsicum Dip

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