I love these green “chips” especially as a topping for risotto and other savory dishes. Pure I like the chips also very much, but somehow they are then always gone much too quickly, so I use them rather sparingly.
Very tasty is also the variant with yeast flakes, which is then something like the cheesy version, vegan of course, but thanks to the yeast flakes just slightly cheesy. Mmmmh! The effort of the chips is minimal. You can make only unfortunately not too goßen quantities, because the sheets must be placed in the oven nicely next to each other and should not be dried on top of each other.
Crispy wild garlic chips
- about 20 g fresh wild garlic
- 1/2 tsp olive oil
For the cheesy version you also need:
- yeast flakes
- Preheat the oven to 100 degrees.
Rub the wild garlic leaves carefully with very, very little oil and add some salt. If you want to make the cheesy version, just add yeast flakes (and less salt). It’s a matter of taste and feeling, but you can’t go wrong and you’ll get the hang of it and the right amount by the second time anyway.
Spread the wild garlic leaves side by side on a baking paper and put them in the oven for about 25-30 minutes until they are nice and crispy.
Open the oven 1-2 times briefly in between to let the humidity escape.