Last year, I found myself eating far too many packages of kale chips, which led me to experiment with creating a foraged version. Here’s a wild-foods take on packaged chips, these are a bit more delicate, but just as addictive to snack on.

By | November 16, 2021

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.

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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
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