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Oven-roasted Nettle Crisps

Oven-roasted Nettle Crisps is a modern British recipe for a classic snack of nettle leaves flavoured with Worcestershire sauce, paprika, chilli flakes and salt that are oven baked to make crisps (chips). The full recipe is presented here and I hope you enjoy this classic British version of: Oven-roasted Nettle Crisps.

prep time

10 minutes

cook time

5 minutes

Total Time:

15 minutes

Serves:

6

Rating:

Tags : Wild FoodSpice RecipesBritish Recipes

It was so warm during November that we almost had a second spring and many springtime wild greens (common hogweed, cleavers and nettles) started sprouting again. So I want out armoured with gloves and picked a nice basket-full. After making pesto and steamed nettle greens I still had a load leftover. As nettles wilt quickly I needed some way of preserving them. So I made nettle crisps (chips).

The amount you get here, will depend on how many leaves you have and how many baking trays you use.

Ingredients:

Nettle leaves, plucked from their stems
Oil for coating
2 tbsp Worcestershire sauce
Sea salt
Paprika
Chilli flakes (optional)
Freshly-ground black pepper

Method:

Wash the nettle leaves well, dry between two tea towels then either spin in a salad spinner or arrange on tea towels and allow to dry completely. Pre-heat you oven to 150C (300F).

Whisk together the oil and Worcestershire sauce in a large bowl. Add the nettle leaves and toss to coat. Now sprinkle over the salt, paprika and black pepper, tossing to coat. Arrange the flavoured nettle leaves in a single layer (none overlapping) on baking trays lined with baking parchment. Scatter over the chilli flakes, if using.

Transfer to your pre-heated oven and cook for 5 minutes. Rotate the baking trays (if you are using more than one) and cook for 5 minutes more. By this time the nettles will have darkened and should be crisp.

Allow to cool, then either serve or store in air-tight jars.