Nettle Crisps Recipe
Nettle Leaf Crisps
From my thorough explorations with wild plants I’ve found the one thing I can make that is most likely to win people around to the simplicity and great flavours that wild plants can offer is these simple nettle leaf crisps. They’re quick, easy, crispy and extremely tasty – A real crowd pleaser. Once made, if they don’t get eaten straight away, they can be put on top of a huge range of dishes like salads, soups, pasta dishes and even over ice cream.
To make a large plate of nettle crisps
- Half a carrier bag of nettle tops (200g)
- 100ml vegetable oil
- Hogweed and alexander seed seasoning (or salt and pepper)
- Place 20ml of oil in a pan and heat, leave one leaf in the pan from the beginning to see when it begins to cook and bubble
- At this point at more nettle leaves
- Each leaf needs room to cook (if you just chuck them all in the pan they will wilt down and not crisp up)
- After 1-2 minutes, or when they start turning slightly golden, turn them over and cook the other side
- Remove and place on some kitchen towel
- Add a little more oil and repeat the cooking with more fresh nettle tops until they’re all done
- Season with what you have to hand and enjoy
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