I had this great idea that I was going to make beet chips to go with on of our dinners this weekend. I had a huge drawer filled with beets that I collected last week at various markets and through our CSA. And then Cullen took a long nap and I got all excited about meal planning and doing food prep, and before I knew it I had tossed the beets into the oven to roast – every last one of them. Oops!
So I peeked back into the fridge and realized that I still had two bunches of kohlrabi in there that I picked up at the market a few weeks ago.
The great thing about root vegetables like kohlrabi, turnips, rutabaga, etc. – is that they keep for a few weeks in the fridge. The greens didn’t last, but the veggies themselves stayed nice and crisp.
Two summers ago, when I worked at Poplar Ridge Farm, I had my first encounter with purple kohlrabi. After spending quite a bit of time googling, “What do I do with kohlrabi?” – I ended up trying it a few different ways – cubed and roasted in one dish, and grated into a slaw for another.
I wanted to do something different with these green kohlrabi, and since beets were off the menu, I thought they seemed perfect for slicing into chips. It turns out that I was right!
These are a great healthy alternative to traditional chips, and in my opinion they’re just as tasty. They are great paired with a sandwich or veggie burger, or even used as a dipper! I’m glad we still have two more kohlrabi left – can’t wait to make these again.
Baked Kohlrabi Chips
Prep Time: 10 minutes
Cook Time: 40-60 minutes
Ingredients (2-3 servings)
4 kohlrabi, trimmed and peeled
2 tablespoons coconut oil (or olive oil)
salt and pepper
Preheat the oven to 300 degrees. Trim the kohlrabi greens and stems, and peel outer skin using a vegetable peeler or paring knife.
Using a mandolin, carefully slice the kohlrabi into thin slices – not paper thin, but you don’t want them too thick or they won’t get crisp.
If you don’t have a mandolin, you can try to slice them thinly with a chef’s knife, but be extra careful!
If you are using coconut oil, heat slowly until it melts. If you prefer olive oil, that works just as well! Brush the oil onto a sheet pan and then arrange the kohlrabi slices in a single layer with minimal overlap.
Brush another light layer of oil on top, and sprinkle with salt and pepper.
I filled two large sheet pans with four kohlrabi, but it will depend on the thickness of your slices and size of your vegetables.
Bake for 40-60 minutes. Rotate the pans from side to side as well as top to bottom every 15 minutes or so. Keep an eye to watch for hot spots or chips that are browning quickly.
If some chips are thinner than others, you might want to remove them early and let the others continue to bake.
Once they are browning and beginning to shrivel, remove from oven and arrange on a paper towel (to absorb the excess oil). Sprinkle with a little extra salt, and allow them to cool for a few minutes. They will crisp up a bit more as they cool.
Serve along with your favorite veggie burger or sandwich!
We don’t eat a lot of chips in our house, simply because it’s something that I just never buy. But I can definitely see making more of these veggie chips for Cullen to munch on as he gets older and he starts getting into more snack food. Think I can convince him these are better than Lay’s?
I’m up for the challenge.
As always, enjoy!