- about 5 litres of fresh ground elder leaves
- cooking oil
- salt
Enough for three oven trays and preferably in a hot air oven.
Clean and wash the ground elder leaves. Dry them a little and put them in a large bowl with a little oil and salt. The leaves have a salty flavour of their own so you don’t need much salt, about 2 tsp for everything. Stir so that the oil and salt get on all the leaves. Spread the leaves out on three baking trays and place them sparsely in the oven. 150 degrees on hot air circulation for about 15 minutes. Stir a little if the leaves have become thick somewhere. The leaves should be dry and crispy when they are ready, do not burn them.
Enjoy! Can be eaten as regular crisps but is also very suitable on bread, in salad, as a sprinkle on soups or just as an addition to food.
