Roasted Nettle Chips
Ingredients
- One gallon plastic bag filled loosely with nettle leaves
- 1 teaspoon olive oil
- 1 teaspoon sea salt
- 2 tablespoons nutritional yeast
- 1 teaspoon paprika
Instructions
- Preheat oven to 300º F. Line a baking sheet with parchment paper. Sort, wash, and thoroughly dry nettle leaves using a salad spinner if possible. Remove the stems. In a bowl, toss nettle leaves with oil, salt, nutritional yeast, and paprika. Spread nettle leaves in a single layer--no overlapping--on the baking sheet. This is a key step, because it allows them to crisp. Bake in multiple batches if necessary. Bake for 5 minutes. Rotate the baking sheet, bake for 5 more minutes. Leaves will darken, but should not burn. Store in a cool dry place. First published in the Spring 2017 issue of Edible Alaska.
