Yes, I see you rolling your eyes, but TRUST US HERE!
Nasturtiums are one of our very favorite of the edible flowers. The blossoms as well as the leaves are edible. Both flowers and leaves have a mild peppery or radish-like flavor so we like to incorporate them in salads and savory dishes. There are loads of nutritional benefits in Nasturtiums, but I will let you google that in your free time. And, if you don't have a green thumb and find gardening difficult (this is me), Nasturtiums often thrive even when the plant looks stressed so don't rule out any crappy, dry-ish looking plants quite yet.
Right now we have loads of Nasturtium leaves (and so do you if you've also planted our Grow at Home Edible Flower and Herb Seed Blends) and while we not so patiently wait for the gorgeous blossoms we thought we would put some of them to use.
This recipe is guilt-free, shockingly simple, and there is plenty of wiggle room for seasoning alterations.
Preheat oven to 275(F).
Pick, wash and thoroughly dry Nasturtium leaves - any size will do!
Lightly spray or brush both sides with extra virgin olive oil.
Place the leaves FACE DOWN on a parchment lined baking sheet. (Face down will help prevent curling in the oven).
Season to taste. We will always recommend salt, we love out flakey sea salt blend but have also added garlic powder and onion powder with equally tasty results. If there is a seasoning you really love - go on, try it!
Bake for 10 minutes. Check for doneness or leave them if they need another minute or two.
Let cool, transfer to a platter and enjoy!
That's it - SERIOUSLY! Fun afternoon snack and our kids even loved them (trust us, our kids cannot be staged - we've tried)!