Crisps that are actually good for you – and they taste delicious too! This is a great way to get the kids to eat their greens: nettles are a superfood, packed with vitamins and minerals.
There are two methods of making these crisps, one slightly healthier than the other.
- Nettle leaves (from plants that are not in flower), washed , drained and dried
- Oil for deep-frying, or oil spray for oven-cooking
- Salt and freshly ground black pepper
- If using a deep-fat fryer, preheat the oil to 180˚C. If you’re using a pan, choose a wide, deep one and do not fill it above a third of its depth with oil. Set over a high heat, and to test if it is ready for frying drop a leaf into the oil – if it floats, surrounded in bubbles, the oil is hot enough. Regulate the heat to stop the oil getting too hot.
- Drop small batches of the leaves into the hot oil and cook for about one minute: they will turn bright green and slightly translucent. If the leaves start to brown, you’ve left them in too long or your oil is too hot. Don’t overcrowd the pan. (For best results, add the leaves one by one, and to stop them curling up, put them into the pan underside-down.)
- When they’re ready, scoop out the leaves with a slotted spoon and drain on kitchen paper. They will crisp up as they cool. Scatter with salt and pepper, and dig in.
- Preheat your oven to its hottest setting, around 220˚C.
- Line a baking sheet with greaseproof paper. Arrange the nettle leaves in a single layer and lightly spray them with the oil. Turn the leaves over and spray the other side, then put the tray into the oven for 3-5 minutes, until the leaves are crisp, bright green and slightly translucent. Season with salt and pepper, and eat.
Recipe by Wild Food UK, photos by Otherwise for Wild Food UK