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Deliciously Festive Shamrock Tortilla Chips

SHAMROCK TORTILLA CHIPS made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 cups cornmeal
  • 1 cup warm water
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 tablespoon spinach powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin optional

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine cornmeal, salt, garlic powder, spinach powder, and cumin.
  3. Add warm water and olive oil to the dry mixture.
  4. Stir until a dough forms. If too dry, add a bit more water; if too wet, sprinkle in more cornmeal.
  5. Roll out the dough to about 1/8 inch thickness between two sheets of parchment paper.
  6. Cut the rolled-out dough into shamrock shapes using a cookie cutter.
  7. Place the cutouts on a baking sheet lined with parchment paper.
  8. Bake for 15-20 minutes or until edges are crisp and lightly browned.
  9. Remove from the oven and allow to cool before serving.