Homemade Shamrock Chips & Tomato Salsa

Homemade Spinach Chips in the shape of shamrocks on a white plate with an heirloom tomato salsa in a green bowl

Homemade shamrock chips served with a tomato salsa are a healthy St. Patrick’s Day Snack.  This recipe is an easy snack to make.  It’s festive, fun and kid-friendly. 

Homemade Spinach Chips in the shape of shamrocks on a white plate with an heirloom tomato salsa in a green bowl

Homemade Shamrock Chips & Tomato Salsa

Homemade Shamrock Chips with this Lucky Salsa recipe make for a festively delicious St. Patrick’s Day snack. Simply grab the FlatOut® Garden Spinach flatbreads in the deli area of your Price Chopper and Market 32 Supermarkets to turn them into shamrock chips everyone will love.

These crunchy, savory chips are perfectly served with a little Lucky Salsa made from heirloom tomatoes or golden minis. While the chips are baking and/or cooling, you can whip up the salsa for a tasty bite by chopping or using a mini food processor; it’s fresh veggies all the way

This recipe is great for gatherings, classroom parties, lunchbox packing fun or after school snacking yum.

Here is the recipe to shape, bake, chop and serve.

Shamrock Chips & Heirloom Tomato Salsa

Homemade Spinach Chips in the shape of shamrocks on a white plate with an heirloom tomato salsa in a green bowl

Ingredients

  • Garden Spinach FlatOut® Flatbread
  • Canola oil
  • Sea salt
  • 1 cup diced orange or yellow tomatoes (heirloom or the golden minis)
  • ½ cup finely chopped Vidalia onions
  • ½ cup orange or yellow bell pepper, finely diced
  • 1/4 cup chopped cilantro, fresh
  • 1 tablespoon balsamic vinegar
  • 1 clove garlic, finely minced

Instructions

Using a medal shamrock shaped cookie cutter, cut each flatbread into shamrocks.

Preheat the oven to 375 degrees.

Coat a baking sheet with a very light layer of canola oil. Place the shamrock shaped flatbreads onto the baking sheet. Baste the top of each shamrock with a very light layer of oil.

Coat the top with a light sprinkle of sea salt.

Bake the shamrock chips until lightly browned around the edges; approximately 5-7 minutes. Let them cool before serving.

While the chips are cooling prepare your salsa.

Stir together the diced tomatoes, finely chopped Vidalia onions, the diced peppers, the chopped fresh cilantro & the minced garlic. Set aside.

Notes

Kids Cooking Club logo next to Price Chopper Market 32 logo

More on Making this Recipe:

The Wraps? If you can’t find the FlatOut® Garden Spinach flatbreads you can use a spinach wrap.  They are also typically found in the deli area.  

Stop the Chop!  If you have young children or you simply want to save time!  You can place the salsa ingredients into a mini chopper or food processor and simply pulsate the ingredients together.  It’s a HUGE time saver.

Leftovers?  You can keep the baked chips, that are fully cooled, in a snap and seal storage bag or an airtight container up to a week.  The salsa should be kept in the refrigerator in a storage container for several days; it never lasts in my house.

More Shamrocks? Check out my Shamrock Pockets!  They are filled with cheddar cheese and cooked broccoli which makes them perfect for a holiday lunch, dinner or after school snack.  They are filled with festive food fun that the entire family will love.

Shamrock shaped pizza pocket on a green plate surrounded by a shamrock cookie cutter, a bowl of cheese and a bowl of roasted broccoli

Shamrock Broccoli Bites

3 Comments on “Homemade Shamrock Chips & Tomato Salsa”

  1. Your Shamrock Chips are just awesome, Jodie! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday!
    Miz Helen

  2. Pingback: Easy Breakfast Tacos can be a Freezer Ready Meal

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