Shamrock Tortilla Chips with Creamy Green Salsa
Chips and salsa are always a party, but make your St. Patrick’s Day celebration a shamrocking good time with Shamrock Tortilla Chips with Creamy Green Salsa! It might not be traditional Irish food, but it’s sure to be a crowd pleaser!
Servings 12
Ingredients
For the tortilla chips
- 2.5 inch shamrock cookie cutter
- 12 - 10 inch flour tortillas
- 1/4 cup extra virgin olive oil
- 1/2 tsp. dried cilantro
- Salt to taste
For the creamy green salsa
- 28 oz. can tomatillos drained
- 1 lime juiced
- 2 garlic cloves
- 1 small jalapeño pepper seeded and chopped
- 1/2 cup red onion chopped
- 1 avocado pitted and chopped
- 1/2 tbsp. apple cider vinegar
- Salt to taste
Instructions
To make the tortilla chips
- Preheat oven to 350 degrees.
- Use a shamrock cookie cutter to cut chips out of the flour tortillas.
- Place evenly on a baking sheet lined with parchment paper.
- In a small bowl, mix the olive oil, cilantro, and salt together.
- Use a pastry brush to brush each side of the chips.
- Bake for 10 minutes, or until they start to brown.
- Remove from oven and cool before serving.
To make the creamy green salsa
- Add the tomatillos to a food processor and pulse to break them up.
- Then, add the rest of the ingredients and blend until a smooth, creamy texture is achieved.
- Serve with shamrock tortilla chips.
Notes
Pro tip: Save the flour tortilla scraps to cut into pieces, bake, and use to top soups and salads.