by Jodie Fitz
Homemade shamrock chips with lucky salsa make for a festively delicious St. Patrick’s Day snack. Simply grab some spinach flatbreads at the deli and turn them into shamrock chips everyone will love. These crunchy, savory chips are perfectly served with a little 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!
Get more recipes from Jodie Fitz through the Price Chopper Cooking Club at www.pricechopper.com. To learn more about her, visit www.jodiefitz.com.
Shamrock Chips
Spinach flatbread
Canola oil
Sea salt
Using a metal 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
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 clove garlic, finely minced
Stir together the diced tomatoes, finely chopped Vidalia onions, the diced peppers, the chopped fresh cilantro and the minced garlic. Set aside.
Note: You can also pulse the ingredients together in a mini chopper or food processor.
