Nettle chips are my favorite raw chips so far. Since you can pick nettles anywhere, there's no need to buy them. This precious plant, thanks to its transformation into raw chips, becomes a snack that you'll always want to have on hand.
Nettle chips by Zelenarium.com
Nettle chips are my favorite raw chips so far. Since you can pick nettles anywhere, there's no need to buy them. This precious plant, thanks to its transformation into raw chips, becomes a snack that you'll always want to have on hand.
INGREDIENTS:
30 OR SO NETTLE LEAVES
1 Tbsp. OLIVE OIL
1 TSP OF APPLE CIDER VINEGAR
2 TBS SOY SAUCE OR TAMARI
2 GARLIC Cloves
3 TBS NUTRITIONAL YEAST FLAKES
PREPARATION:
If you are harvesting nettles yourself, it is important to keep in mind that the ideal time for harvesting is spring, when young nettles are growing, but this is not necessary, you can harvest them as long as they are available. Use scissors to cut the very tips, about 10 cm from the top. Don't forget your gloves! Remove the stems. Soak the harvested nettle leaves for about 15 minutes in water to which you have added a little alcohol vinegar, rinse under running water and dry well. It would be ideal to use a manual 'centrifuge' for drying lettuce. If you don't have one, you can get one at any supermarket for about 40 kuna.
Put all the ingredients (except the nettles) in a blender and blend well until you get a smooth mixture like a dressing. In a large bowl, add some of the nettles and pour over some of the dressing, and so on until you have added all the nettles and dressing. Mix everything well with your hands until the dressing covers all the nettle leaves on both sides.
Place the nettles on the dehydrator tray and dry at 42°C for 8-10 hours (or until your chips are completely dry and crispy).
Store the chips in tightly sealed containers (glass is best). Stored this way, they will last for several weeks.
IMPORTANT: dehydrator required.