Kohlrabi fries are a unique and flavorful alternative to traditional potato fries, offering a delightful twist on a beloved snack. With just a few ingredients and minimal preparation, you can create crispy and satisfying fries that are both nutritious and delicious. The kohlrabi, with its mild and slightly sweet flavor, transforms into crispy goodness when thinly sliced and baked to perfection. Whether enjoyed as a healthier snack option or as a tasty side dish, kohlrabi fries offer a delightful crunch and a subtle earthy taste that will please your palate. Embrace the creativity of making these flavorful fries and savor their deliciousness with every bite.
- 2.5 lb peeled kohlrabi (about 2 medium/large bulbs or 4 pounds before peeling)
- 3 Tbsp avocado oil (divided)
- 1 tsp ancho chili powder
- 1 tsp garlic powder (optional)
- 1 tsp freshly ground black pepper
- 3/4 tsp salt
- sliced green onions or chives, to garnish (optional)
- Preheat oven to 425 degrees Fahrenheit.
- Meanwhile, prepare the kohlrabi. If they have stems/leaves attached you can remove and discard. Remove the tough end. Note: If you like, you can reserve the kohlrabi leaves for use in another recipe.
- Carefully cut each kohlrabi in half, remove/discard core (if necessary) and peel. Turn each half down so the large flat portion is on the surface and cut into ½-inch slices. Then cut those slices into fries, about ⅓-inch to ½-inch thick (refer to the body of the post above, if necessary).
- Place kohlrabi fries in a clean tea towel to remove any excess moisture (optional).
- Place kohlrabi fries in a bowl and toss with 2.5 tablespoons of avocado oil, garlic powder (if using), ancho chili powder, black pepper and salt, ensuring the kohlrabi fries are well coated with the oil and seasonings.
- Grease a large sheet pan (or two smaller ones) with the remaining ½ tablespoon of avocado oil.
- Place the kohlrabi fries onto the prepared sheet pan and spread them out in a single layer. Bake the fries for 15 minutes, then remove the sheet pan from the oven and flip the fries with a spatula (again, try to ensure that the fries are in a nice, even layer so they bake up nicely). Place the sheet pan back in the oven and continue baking the fries for another 15 minutes or until the outside of the fries is golden brown and they're tender inside.
- Transfer kohlrabi fries to a serving dish. Garnish, if desired, with green onion. Serve and enjoy!
- Peel your kohlrabi of the thick outer skin. It’s tough (especially tough in larger kohlrabi and does not bake up good). You’ll want to remove all of that.
- If the core of your kohlrabi is particularly fibrous, you can cut out.
- If the leaves are still attached to your kohlrabi bulbs (and in good shape), you can clean and reserve and use in another recipe (if you like).
- Cut your fries into roughly equal-sized pieces so they cook evenly.
- Mix up the spice blend with your favourite seasoning. If you want to go simple, just use salt and pepper.
- I like to garnish with chopped green onion, but you can omit. Alternatively, try chopped chives, parsley, cilantro or grated Parmesan cheese.