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Nettle Crisps
Wendy Faulkner
These are the best veggie crisps ever. The nettles go a lovely crispy texture, and their mild flavour works well with various seasonings. You might be lucky enough to get your nettles for free, and they are super nutritious.
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course
Savoury Snack
Cuisine
Gluten Free, Healthy
Servings
2
Calories
62
kcal
Equipment
baking sheet
Ingredients
1x
2x
3x
1
handful of stinging nettles
1
tablespoon
olive oil
salt and pepper
Optional ingredients
¼
teaspoon
Marmite
10g
grated cheddar or parmesan
Instructions
Use gloves when handling the nettles before they are cooked!
Preheat the oven to 130 degrees (110 fan)
Remove the nettle leaves from the stems and tear any larger leaves into 2 or 3 pieces. Wash and dry the leaves.
Add the oil to a bowl and stir in any seasonings or spices. Add the nettle leaves to the bowl and mix well so that all the leaves are coated.
Spread the leaves out on a baking tray. The leaves will crisp up better if they are not touching, so if necessary, use a second tray.
Bake for 15 minutes. Turn the leaves over, then bake for a further 15 minutes.
If using cheese
Sprinkle the finely grated cheese over the nettles when you turn them over partway through cooking
If using Marmite
Don't add extra salt to the recipe. Heat the oil in a small pan and stir in the Marmite. Add the nettle leaves and stir to coat.
Notes
Other flavourings such as cumin, curry powder, cinnamon or nutmeg can also be added to the oil. Or use a flavoured olive oil if you prefer.
Nutrition
Calories:
62
kcal
Keyword
Nettles, Spring
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