Harvest your nettles, give them a good rinse in cold water and dry them with a towel. Obviously you are wearing gloves right now. Next, separate the leaves, breaking the leaf stem from the stalk.
Preheat oven to 200 degrees.
Line a baking sheet with parchment paper.
Mix all the ingredients into a bowl. Add your nettles leaves and toss gently until they’re all completely covered. You want to go slow here because the leaves can tear from overenthusiastic tossing.
You probably won’t need your gloves at this point, which is good because because things are about to get persnickety. Carefully unroll each delicate leaf and place them on the baking sheet. Don’t overlap leaves or they won’t crisp up.
Put the pan in the oven and find something to do for 15 minutes. Once your timer goes off, rush to the oven and flip the leaves over and bake for another 10 minutes. If they’re still not totally crisp, leave them in longer, checking on them every few minutes. It would really, really suck to burn them. I know this because I’m still barely talking to myself after burning my first batch. I ate them anyway.
Once they’re as crispy as you like them, let them cool. You can try to store them in an airtight container, but let’s get real. You will have in front of you crispy little flavour miracles. You will eat them. But if you’re in to self-control, you CAN store them in an airtight container for up to a week according to the good fine people over at Mountain Rose Herbs. This is still only a theory in my house.