Wash and dry the nettles, stripping the leaves from any stem.

Combine all the seasoning ingredients in a large bowl. Toss in your leaves, so they get a good coating.

Place the nettles on a baking sheet in a single layer. Note the leaves will still sting at this stage so take care and DON’T be tempted to try one yet! (Cooking the leaves will denature the sting).

Bake in a low oven at around 130C until they crisp up. How long the nettle crisps take will depend on how much moisture is in the leaves.

The nettle crisps shown below took about 25 minutes, and I turned them over once during that time.

Pop the nettle chips in a bowl and tuck in.