Yummy stinging Nettle chips

Ok, you might think I’ve gone crazy today, talking about the most yummy chips I’ve ever made – stinging nettle chips – no, they won’t sting when you eat them! No worries!

The only thing that will happen is that you’ll regret you didn’t make double dose.

Yes, it’s true, you can use these wild, unwanted nettle plants to make food.

Usually I use nettles for soup, sautéed or as a cleansing tea together with peppermint.

But today I’ll talk about the nettle chips.

I got the idea after I tasted some kale chips. It was tastier than expected and I thought nettle should be very suitable for making chips. I also wanted to use the nettle chips as a fun topping on the green pea& herb vegan soup I made at the cafe. And yes it worked perfectly.

As I live a bit outside the city I’m blessed to have pretty clean non polluted surroundings. It’s even a tiny mini-forest in front of my house. So, I grabbed my rubber boots and gloves and into the “wilderness ” I went.

I knew it was a pretty big area of stinging nettles.

First time I did this was early spring so I was able to take most of the leaves. This time I chose to just take the leaves from the top of the nettles. I think the larger leaves from further down the stem will be too hard and “woodsy ” not too suitable for chips making.

When I came home I made sure the leaves was clean and that I hadn’t brought any bugs. I separated all the leaves from the stem and throw the stem away.

For seasoning I used my favourite garlic pepper seasoning mix from flying tiger, you can use just flakes of salt or your favourite seasoning mix to taste.

The rest is piece of cake:

Here is the recipe.

Stinging nettle chips:

4 cups (1 litre ) freshly picked stinging nettle leaves

2tbs organic coconut oil

1 teaspoon seasoning mix of your choice

1/2 teaspoon salt (if it’s no salt in the seasoning)

Set oven to 150 degrees Celsius (300 degrees Fahrenheit.)

Add all the nettle leaves to a bowl.

Melt coconut oil on low heat. Add the seasoning mix (and salt.)

Let it cool for a few minutes.

Slowly pour the melted coconut oil over the nettle leaves and mix gently until all leaves are covered in the mixture.

Spread the leaves on a paper covered baking pan.

Let it bake in the pre heated oven for 20-30 minutes.

Turning the leaves after half way using a spatula.

After finished baking let the chips cool on paper towels. They are now crisp and tasty.

Store in paper bag or in an air tight jar.

These won’t sit in the cupboard for very long …. yummy “healthy” snack that everyone will love.