From my thorough explorations with wild plants I’ve found the one thing I can make that is most likely to win people around, Nettle Crisps highlight the simplicity and great flavours that wild plants can offer. 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.
Find our NettleForaging Guide here
Our Nettle Crisps Recipe Video
Ingredients:
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)
Method for Cooking Nettle Crisps:
- 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
