Photograph by Ali Allen
It’s hard to compete with crisps made from potatoes but these come close and they’re a wildly healthier swap – even better if you use a vinegar infused with other wild ingredients (such as wild garlic).
Serves 2-4
A few handfuls of nettle leaves, washed, drained and dried
Drizzle of olive oil
Pinch of sea salt
Spritz of apple cider, wine or malt vinegar
1 Preheat the oven to 180°C/ Fan 160C/Gas 4. Lightly oil a baking sheet and arrange the nettle leaves in an even layer. Sprinkle with sea salt.
2 Bake for 5-10 mins, checking every 2-3 mins and moving around. Cook until deep green and crispy.
3 Allow to cool, which will help them crisp further. Finish with a spritz of vinegar (ideally from a spritzing bottle), or, gently shake a few drops of vinegar across the nettles instead.
This recipe is from our feature ‘Tipping Point’ from our March issue, in which Rachel de Thample shows us ways to eat saps, buds and shoots. Photography is by Ali Allen. The feature also includes recipes for Tree Sap Syrup, CleaversWater, Wild Salad, Nettle Falafel with Lemon Balm Yogurt and Horseradish Trout with Pea Wasabi.
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