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 at the deli & turn them into shamrock chips everyone will love. These crunchy, savory chips are perfectly served with a little Lucky Salsa made from heirloom tomatoes. While the chips are baking, you can whip this up quickly for a tasty bite by chopping or using a mini food processor; it’s veggies all the way.
Shamrock Chips by Jodie Fitz
Garden Spinach FlatOut® Flatbread
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 or water. 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 with salsa.
Lucky Salsa by Jodie Fitz
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
2 tablespoons chopped cilantro, fresh
1 tablespoon balsamic vinegar
1 clove garlic, finely minced
Stir together the diced tomatoes, finely chopped Vidalia onions, the diced peppers, the chopped fresh cilantro & the minced garlic. Set aside.
Note: You can pulsate the ingredients together in a mini chopper or food processor.