Nasturtium Chips are a Fun, Easy Way to Enjoy Edible Flowers

BY DAVID OTTERSTROM

Turning vegetable greens into baked chips can be a fun, tasty way to enjoy them as a snack. Kale, mustard leaves, and broccoli leaves are just a few common garden greens that can be used. But vegetables aren’t the only garden greens that can be turned into healthy snacks.

Nasturtiums stand out in local gardens by their round leaves and showy red and orange flowers with distinct nectar spurs on them. Some varieties like to climb up trellises or trail low to make a lush groundcover, while others grow more compact. Plant the seeds in April or May here in the Inland Northwest, after any possible frost has passed. Nasturtiums don’t need much care besides being regularly watered and are planted somewhere partly shaded so they do not get overheated in summer.

So not only do nasturtiums make a colorful and easy addition to any Inland Northwest garden, but all parts of the plant are edible, too.

The flowers are great to stuff with cream cheese or hummus and make a lovely garnish to any dish. The leaves and stems add a watercress-like flavor to salads and other summer appetizers. Before they mature, Nasturtium seed pods are great pickled and can be eaten like capers.

And the nasturtium’s iconic round leaves can be baked to create chips that are similar in shape and size to classic potato chips and carry a brittle crunch like seaweed snacks.

You can use all sizes of nasturtium leaves for the chips, but the fresher, the better. Once you gather the desired amount of leaves from your garden, rinse them off and preheat the oven to 275 F. Spread out the leaves on a cutting board for a few minutes to dry out—nasturtium leaves are unique because most of the water will collect in droplets and roll off, so you won’t have to wait long. Once dry, lightly brush both sides of the leaves with olive oil and sprinkle with a light amount of salt, pepper, and garlic powder. You can also add dried calendula petals and basil if desired. Place the seasoned leaves on parchment paper and only bake for 3 to 5 minutes or until crispy; just be sure to pull them from the oven before getting a burnt look.

A delicious snack suited for any picnic, porch, or garden party, nasturtium chips are a delightful way to add more local greens to your seasonal menu and dazzle your guests. Enjoy!

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