Looking for a savory appetizer to make for St. Patrick’s Day? Try these Shamrock Shaped Snack Crisps, they’ll impress your friends and are great to use on any dip!
It is so wonderful to know that I have inspired so many of you to create fun food for holidays and special occasions. Today, I’m going to share a St. Patrick’s Day project that was inspired by one of my young readers, Aidyn. She and her mom, Carla, shared pictures of Aidyn’s rendition of my Mozzarella Cheese Filled Hearts along with a few other recreations, and I shared them all in my Readers’ Gallery.
As I looked at the picture of her hearts, not only was I impressed with this 9 year old girl’s elegant plating, but I was inspired by her addition of parsley on her pastries. I knew in that instant that with a little more parsley, I could transform this idea into a St. Patrick’s Day themed appetizer.My original intention was to create cheese filled shamrocks, but instead, I kept these snacks really simple by just sprinkling the pastries with lots of Parmesan cheese and parsley. They are crispy and light and have a wonderful cheese flavor. These green speckled shamrock shaped crisps would be great served with spinach and artichoke dip or hummus, but make a great snack just as they are and are so easy to make.
Shamrock Shaped Snack Crisps (makes 12)
1 store bought pie dough or puff pastry, thawed
egg white or milk
1/3 -1/2 cup freshly grated Parmesan cheese
2-3 tablespoons finely chopped fresh Italian parsley
optional – serve with spinach/artichoke dip or hummus
shamrock shaped cookie cutter
baking sheet lined with parchment paper
Preheat oven to 400 degrees Fahrenheit.
Unroll pie dough or puff pastry. Cut 12 shamrocks using cookie cutter. Brush the tops of each shamrock with egg white. Combine Parmesan cheese with parsley. Sprinkle over shamrocks.
Set shamrocks on a baking sheet lined with parchment paper. Bake for 7-9 minutes until golden brown.
You can re-roll the scraps and make more shamrocks, or just brush the scraps with egg white and the cheese and parsley and bake until crisp.
Serve immediately with spinach/artichoke dip, hummus, or just by themselves.