Birch Leaf Crisps
Birch leaves start to appear in March, but probably won’t be big enough to eat until April. By the end of June they will start to get darker green and become bitter. So this is a great recipe to create between April and the end of June. Though of course the seasons aren't set in stone!
Equipment
- Large saucepan
- Hob or open fire
- A Holey Spoon
- Kitchen Roll
- A Plate or Chopping Board to cool your leaf crisps on
Ingredients
- Young Birch Leaves (picked April - Mid June)
- Cooking oil I use sunflower
- Salt
- Chilli Flakes
- You can use any dried herbs and spices you like
Instructions
- Pick your Birch leaves. They start to come out in March, but probably won’t be big enough until April. By the end of June they will start to get darker green and become bitter.
- Heat the oil in the pan until smoking hot.
- Carefully drop the leaves in the oil one by one and watch them bubble and dance.
- After about a minute scoop them out with the holey spoon allowing them to drain.
- Leave them on the kitchen roll to cool, dabbing the excess oil from the top.
- Sprinkle liberally with salt and your herbs and spices.
- Put your feet up and enjoy them!