How can you coat your crunchy dehydrated or toasted leafs so it doesn't get soggy on the plate

I just had this idea of building a millefeuille or maybe more precisely a lasagna of crunchy leafs, with some foam between leafs, but undoubtedly they will get soggy after plating, like in half a second, do you guys know a way to coat them so they can endure and keep their crunchiness at least for some time, of course i need to test alternatives but some ideas would help a lot

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