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Shamrock Chips with Pot o' Gold Dip

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Celebrate St. Patrick's Day with crispy Shamrock Chips made from spinach tortillas and a flavorful Pot o' Gold Dip featuring yellow heirloom tomatoes. This festive and easy snack is a fun way to enjoy the holiday with both kids and adults.

Ingredients

Shamrock Chips:
  • Spinach tortilla wraps
  • Cooking oil spray
  • Salt
Pot o' Gold Dip:
  • Yellow heirloom tomatoes or yellow pear cherry tomatoes
  • Chopped onion
  • Salt
  • Lime juice
  • Optional: Fresh chopped cilantro, diced yellow bell pepper, jalapeño pepper, finely minced garlic, chives for garnish

Instructions

1. Prepare the Pot o' Gold Dip:

  • Chop the tomatoes and other desired ingredients into large chunks.
  • Place all ingredients into a blender. If preferred, squeeze out some tomato juice before blending for better consistency.
  • Blend on low speed or hand-chop ingredients for a chunkier salsa.
  • Taste and adjust seasoning as needed. Refrigerate for at least an hour.

2. Make the Shamrock Chips:

  • Preheat oven to 375°F (190°C).
  • Use a shamrock-shaped cookie cutter to cut shapes from spinach tortillas.
  • Arrange cut-outs on a baking sheet, lightly spray with oil, and sprinkle with salt.
  • Bake for 5-6 minutes, checking after 4 minutes to avoid over-browning.

3. Serve:

  • Arrange the chips around a bowl of dip and enjoy!

Notes

  • Serve with additional dips like guacamole or white bean dip for variety.
  • For extra crispiness, let chips cool completely before serving.
  • Add jalapeños or cayenne for a spicy kick.