>> 2 cups nipplewort leaves
>> organic olive oil
>> Himilayan salt (or salt of choice)
>> dash of pepper
Preheat oven to 200 degrees F.
Separate larger leaves from smaller. Oil the smaller and larger leaves separate from one another.
Place in a mixing bowl and drizzle with a little oil; add a little salt and pepper. Carefully massage the leaves thoroughly to distribute the oil and seasonings evenly. The leaves will easily tear - be careful.
Spread the leaves over 2 small parchment paper covered baking sheets. Be sure to keep the leaves from touching one another to help them crisp while baking.
Bake for 10 minutes, be sure to check regularly to ensure they do not burn. The smaller leaves will be done first, remove them from oven then allow the larger leaves a little bit more time to crisp up.
Once done, remove from oven and let cool.
These taste best when fresh. Store any leftovers in a sealed container at room temperature for up to 2 days.
If desired add nutritional yeast or other spices of your choosing.
Wild Edibles in Recipe: Nipplewort
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe:
Recipe Category: Desserts and Snacks
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