These are so fun and festive for St. Patrick's Day!
Ingredients
Salt Version
1 pack Mission Garden Spinach Herb Wraps ( you can really use as many packs as you need)
Cooking spray
Salt
Shamrock cookie cutter
Cinnamon Sugar Version
1 pack Mission Garden Spinach Herb Wraps
Cooking spray
1 stick melted butter
½ cup white sugar
1 teaspoon cinnamon
Shamrock Cookie Cutter
Instructions
Preheat your oven to 350 degrees.
For the salt version cut out your shamrocks with your cookie cutter.
Spray your cookie sheet with cooking spray and then line your shamrocks up in a single layer.
Spray the tops of your shamrocks lightly with cooking spray and then sprinkle them all over with salt.
Bake for 8-10 minutes. Let cool and then transfer to a storage container.
For the cinnamon sugar version cut out your shamrocks with your cookie cutter.
Spray your cookie sheet with cooking spray and then line your shamrocks up in a single layer.
Brush the tops of your shamrocks with melted butter.
Mix up your cinnamon and sugar and then sprinkle generously all over your shamrocks.
Bake for 8-10 minutes. Let cool and then transfer to a storage container.
Notes
Serve the salted version with Kiwi-Melon Pico de Gallo for a fun St. Patrick's Day snack! The cinnamon sugar version goes great with vanilla ice cream or wonderful by themselves!
Recipe by A Fireman's Wife at https://afiremanswife.com/2017/03/13/shamrock-chips/