Shamrock Tortilla Chips

Remember me???

The girl who used to post regularly on this blog??

Well, I’m back!  It seems throughout my 2 years plus of blogging that February and March are the hardest times for me to actually post.  I’m usually super busy with my extracurricular activities for work (mainly basketball – we were undefeated champs again this season though, so totally worth it!) during that time, and by the time I get home, cook dinner, and finally sit down on the couch, there’s pretty much a 0% chance that I will actually create a new post.

I do feel *really guilty* during that time though!  It’s actually amazing the guilt that not blogging can cause.  I hope you all will excuse my absenteeism and continue to follow me!

The positive thing is that I still actually cook during those very hectic weeks and I photograph it all.  So, I have a lot of great recipes to share with you in the next few weeks, starting with this easy appetizer that’s just perfect for Saint Patrick’s Day this weekend!

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Of course, this was a Pinterest-inspired idea.  It was very simple to make (although my hand was red and sore from punching out almost 200 shamrocks!). It was totally worth the effort though – they were adorable!  A perfect addition to my annual Saint Patrick’s Day Party!

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Start by preheating your oven to 375°…

  • Using a shamrock-shaped cookie cutter, punch out as many shamrocks from spinach tortillas as you can.  (I decided to use my smallest shamrock to get as many chips as possible.  I ended us making close to 200 chips using 8 tortillas.)

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  • It can be tricky to completely punch out the shamrocks (especially if you are using a plastic cookie cutter).  It helps to slide the cutter around on your cutting board as you push down on the cutter.

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  • Lay your shamrocks out on a cookie sheet.

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  • Coat the shamrocks with nonstick cooking spray.
  • Sprinkle a good amount of salt onto the shamrocks.

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  • Bake until just crisp and slightly golden, about 6 minutes.  (Keep your eye on them at all times – they can burn quickly!  I also shook the cookie trays about halfway through to make sure they weren’t sticking.)

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  • Remove from the oven and let cool.

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Serve with your favorite salsa, dip, or guacamole to continue the green theme!  Enjoy!

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Two Years Ago: Corned Beef

Shamrock Tortilla Chips (serves 8-10)

INGREDIENTS:

  • 2 packages spinach tortillas (8 total)
  • nonstick cooking spray
  • salt

*EQUIPMENT NEEDED: shamrock-shaped cookie cutter.

DIRECTIONS:

  • Start by preheating your oven to 375°.
  • Using a shamrock-shaped cookie cutter, punch out as many shamrocks from spinach tortillas as you can.
  • Note: It can be tricky to completely punch out the shamrocks.  It helps to slide the cutter around on your cutting board as you push down on the cutter.
  • Lay your shamrocks out on a cookie sheet.
  • Coat the shamrocks with nonstick cooking spray.
  • Sprinkle a good amount of salt onto the shamrocks.
  • Bake until just crisp and slightly golden, about 6 minutes, shaking the cookie sheets halfway through.
  • Remove from the oven and let cool.

Serve with your favorite salsa, dip, or guacamole!

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