Shamrock tortilla chips were an experiment that my daughter wanted to try for a St. Patrick’s Day party at school. She saw the idea in an American Girl Doll magazine, but we misplaced the article, so we went for it on our own.
- One package of spinach lavash thin bread (this will give you the green color) or one bag of regular flour tortillas
- Shamrock shaped cookie cutter
- Cooking spray (we used Pam Olive Oil)
- Sea salt or regular table salt
- Pre-heat oven to 350 degrees and prepare a cookie sheet with either parchment paper or cooking spray.
- Cut out the shamrocks with a cutter. We found it easier to push the lavash down over the cutter instead of using it the traditional way. When we used regular tortillas, which are thinner than lavash, the cutter worked excellent cutting through the tortilla.
- Place shamrock chips on baking sheet and spray with cooking spray. Sprinkle lightly with salt. How much salt you use depends on how salty you like your chips. Place in oven and bake until crisp. For regular tortillas, this is about 4 minutes. For lavash bread, it takes approximately 8 minutes.
Each tortilla or lavash made seven shamrock chips, and there were several scraps left over. Take the scraps, rip them to an appropriate size, and finish as above.
Serve with salsa, hummus, or cheese.
Oh, and don’t forget to sport some green holiday socks to avoid being pinched by a leprechaun. We offer a wide variety of accessories for all holiday celebrations.