1 tbsp sunflower oil
1 tbsp peanut butter
1 tsp chilli flakes
400g stinging nettles, washed, leaves picked
Pre-heat the oven to 125C.
In a bowl combine the oil, peanut butter and chilli flakes until smooth and well combined.
Add the nettle leaves and coat well. Arrange the leaves in a single layer on a baking sheet lined with greaseproof paper.
Bake in the over for 25 minutes or until crispy. Allow to cool then serve immediately.
TIP: When foraging and preparing nettles it is best to wear gloves to avoid any skin irritation as nettles will retain their sting until cooked