Ribwort Plantain Leaf Chips

🌿 Ribwort Plantain

Plantago lanceolata)

Not to be confused with bananas. Ribwort Plantain is a wild, grassy, mushroomy marvel that’s endlessly versatile in the kitchen. Its young leaves are earthy and tender when lightly cooked, while the nutty flower spikes channel serious asparagus energy. It’s hedgerow cuisine at its finest—low-key, hardy, and wildly underrated.

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Ingredients:

• Young Ribwort Plantain leaves

• Olive oil

• Salt

• Optional: smoked paprika or nutritional yeast

Method:

1. Wash and pat dry the leaves.

2. Toss with olive oil and seasonings.

3. Bake at 160°C (325°F) for 10–12 mins until crisp.

Serving Tip: Crumble over soups, tuck into sandwiches, or eat them straight off the tray with zero regrets.