Stinging Nettle Chips is a modern British recipe for a classic chip (crisps) made from deep frying young nettle leaves in oil. The full recipe is presented here and I hope you enjoy this classic British version of: Stinging Nettle Chips.
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Ingredients:
30 young stinging nettle leaves (young ones picked before the end of June are best)
groundnut or sesame oil for deep frying
salt and freshly-ground black pepper, to taste
Method:
Strip the nettle leaves from their stems then wash and dry thoroughly. Add a 2cm depth of groundnut or sesame oil in a wok. When hot add a few of the washed nettle leaves. The leaves will crisp up very quickly and after only a few seconds they will be ready .
Remove with a slotted spoon after only a few seconds and transfer to kitchen paper to drain. These you will basically end-up with green crisps (chips). Season with salt and freshly-ground black pepper then serve to accompany wine as an aperitif. They can also be coarsely chopped and added to salads or can be served with tomato and chilli-based dips.
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