Wild chips with a sting

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Kale  chips are just so 2015! Now is the time to look be more adventurous, step out of your comfort zone and look for ingredients in the wild, at least if you live in the northern hemisphere and spring is about to announce its arrival by offering its tender greens. Leave kale for winter and go forage for Nettles and Goutweed, the perfect foods to prepare for spring.

You’ve tried nettle soup, nettle omelette, nettle cream, fried nettles and nettle pesto, now make chips!

Wild chips!
Wild chips!

Super easy and fast:

a bowl of tender nettles and goutweed

1 tablespoon olive oil

sea salt

Put the oven on 170 degrees C.

Rinse the greens and leave them on a towel to dry off.

Put them on a  baking plate.

Add the oil and salt, mix and work it into the herbs.

Put in the oven 5 minutes.


And no, they don’t sting – the “stinging effect” is destroyed by the heat.

Works great with champagne, kombucha or to sprinkle on food.

Enjoy, Lisen

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