Anita at Gästis

At Gästis, Anita invites you to a culinary experience where tradition meets the seasons. As summer blossoms in Skåne, the first early harvests quickly find their way into the kitchen—tender nettles, wild garlic, and other greens that spark both inspiration and creativity. Anita loves to make the most of what nature has to offer, and a simple yet surprisingly delicious way to enjoy summer nettles is to make crispy nettle chips.

Anita's Crispy Nettle Chips

When the nettles start to sprout, it’s time to make the most of them—especially the tender tips. Here’s a simple recipe that brings out the nettle’s delicate flavor. Tip: Wear gloves when picking nettles to avoid getting stung!

INGREDIENTS

Fresh nettles
1–2 tbsp olive oil
0.5 tsp salt (preferably flaked salt)

HOW TO DO IT:

Preheat the oven to 175 degrees.
Rinse the nettles thoroughly and trim off the tough stems so that you’re only using the leaves or tips.
Place the nettles in a bowl and drizzle with a little oil and salt. Stir to coat all the leaves with oil.

Spread the nettles on a baking sheet lined with parchment paper, making sure they’re evenly distributed.
Bake in the middle of the oven for 10–15 minutes, or until the leaves are dry and crispy. Be sure to keep an eye on them toward the end so they don’t burn—ovens vary.

Let the chips cool completely before eating them—that way, they'll be extra crispy.
Store in a dry place.

Try more early vegetables