These Shamrock Wonton Crackers are a fun, delicious and healthy 3-ingredient snack for St. Patrick’s Day, without any green dye!
Ok, friends. How many of you actually know the story behind Saint Patrick’s Day? I’ve been celebrating it my entire life (and by celebrating, I mean wearing green, making Corned Beef and Cabbage, and laughing at drunk jokes about the Irish), but really had absolutely no idea what this holiday is all about.
So I Googled it.
Originally a Roman Catholic feast day for Ireland’s patron saint dating before the 1600s, it came to America in the 1700’s. We, of course, put our own spin on it with a parade and pinching. Big shocker that was all U.S. – St. Patrick’s revelers believed that leprechauns and fairies would pinch them if they could see them. Wearing green made them invisible. So, peers started pinching those who abstained from wearing green as a warning.
According to some accounts, blue was originally the color associated with the holiday, but over time green became more popular due to Ireland’s nickname as “The Emerald Isle”, the green in the Irish flag, and the clover that St. Patrick used in his teachings about Catholicism.
And that concludes our history lesson for today. HA.
Maybe these wonton crackers will become tradition. Aren’t they fun?!
They’re salty, crunchy, and fun! Made with homemade pesto instead of green dye, perfect for an after school snack or lunchbox. Or midnight snack. What?
And thank goodness the color green was adopted by Saint Patrick’s Day, because blue pesto just wouldn’t be right.
There’s a huge selection of shamrock cookie cutters here (<< affiliate link.) Just make sure you get one that is 2 1/2 inches.
These can be stored in an airtight container for up to 3 days.
Other Saint Partick’s Day recipes to make!
- Corned Beef and Cabbage (slow cooker)
- Classic Reuben Sandwich
- Corned Beef Hash
- Irish Soda Bread
- Potato Candy
Shamrock Wonton Crackers
- 12 ounce package square wonton wrappers
- 1/2 cup pesto
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
- Using a 2 1/2-inch shamrock cookie cutter, punch out shapes from each wonton wrapper.
- Place on the baking sheets; brush with pesto and sprinkle with a pinch of salt.
- Bake for about 8 minutes or until edges are golden brown.
- Let cool and enjoy!