St. Patrick’s Day Shamrock Chips & Green Salsa Verde

Can you believe we are already in the middle of March? You know what that means- St. Patrick’s Day will be sneaking up next week!! Trying to avoid a sugar overload but still have some fun with some green festive snacks? Look no further! Plus this recipe has the adorable factor when it comes to holiday flair- who can resist chips and salsa by the way? My weakness for sure!!!

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First turn your oven on to 350 F and then start cutting your tortillas into shamrocks with your cookie cutter….

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Next drizzle with olive oil so the shamrocks are lightly coated

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A dash of salt and then pop them in the oven to bake at 350 for ten minutes…

In the mean time let’s get the salsa ready! This recipe will make about 3 cups or so….

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First cut up your onion and drizzle olive oil

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Next remove tomatillo husks and then add tomatillos, jalapeño and garlic to pan. I added a little more olive oil…

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Saute on high heat so the veggies will begin to caramelize, toss and cook for about 5  to 7 minutes

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Gorgeous!

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Now it’s time to blend the cilantro and lime juice to the cooked mixture….this may be more than one blender load

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Time to nibble!!

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I hope this makes your little leprechauns happy!!

xoxo,

Sam

 

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St. Patrick's Day Shamrock Chips & Green Salsa Verde

Trying to avoid a sugar overload but still have some fun with some green festive snacks for St. Patrick's Day? Look no further! Plus this recipe has the adorable factor when it comes to holiday flair- who can resist chips and salsa by the way? My weakness for sure!!!

Course: Appetizer, Condiments, Gluten Free, Side Dish, Snack, vegetarian
Cuisine: Gluten Free, Mexican, Vegetarian
Ingredients
Shamrock Chips
  • 1 package Garden Spinach tortilla wraps
  • olive oil
  • salt to taste
Green Salsa Verde
  • 1.5 lbs tomatillos
  • 1 jalapeno (I removed the seeds but you can keep them for the added heat)
  • 1/2 cup cilantro
  • 1/2 onion
  • 3 cloves garlic
  • 2 tbsp lime juice
  • 1 tsp olive oil
Instructions
  1. First turn your oven on to 350 F and then start cutting your tortillas into shamrocks with your cookie cutter....

  2. Next drizzle with olive oil so the shamrocks are lightly coated

  3. A dash of salt and then pop them in the oven to bake at 350 for ten minutes...

  4. In the meantime, let's get the salsa ready! First cut up your onion and add to a pan. Then drizzle some olive oil.

  5. Next remove tomatillo husks and then add tomatillos, jalapeño and garlic to pan. I added a little more olive oil...

  6. Saute on high heat so the veggies will begin to caramelize, toss and cook for about 5  to 7 minutes.

  7. Now it's time to grab your blender and blend the cilantro and lime juice with the cooked mixture. If you have a small blender then this might take more than one blender load.

    Now it's time to nibble!

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