Kohlrabi (No, Not an Eyeliner)

Kohlrabi was one of those never-before-seen-foods I met the first year of the CSA. Wikipedia calls it a purposeful hybrid of a turnip and a cabbage.  It has thin skin, leafy, edible greens, and a fleshy bulb a little like an apple.  They can be very mild or slightly sweet.  At a farmer’s market in Indiana’s Amish country, a grower told us a couple of years ago that you can just eat kohlrabi raw sprinkled with a little salt.  I roasted them with root vegetables and a honey butter the first few seasons, but found these oven chips intriguing.  Another find from the March 2016 issue of Better Homes and Gardens.


Spiced Kohlrabi Oven Chips


1 1/4 pounds kohlrabi (3 medium), trimmed (don’t peel)

tablespoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/3 cup sour cream
1/4 cup mayonnaise
1/8 teaspoon ground black pepper  

Chopped fresh rosemary
Finely chopped purple-color green onions or shallots


  1. Preheat oven to 275 degrees F. Using a mandoline, slice kohlrabi 1/16 inch thick. In a large bowl whisk together olive oil, cumin, coriander, and 1/4 teaspoon kosher salt. Add kohlrabi slices; toss to coat. Arrange slices in a single layer on two extra-large baking sheets. Place baking sheets on two separate oven racks near the center of the oven.
  2. Bake 40 to 75 minutes or until chips are golden brown and crisp, rotating the pan, switching rack placement, and turning chips once after 30 minutes. Chips will begin browning quickly after 30 minutes. Start checking every 5 minutes after this, removing chips from baking sheets as they are done. Cool on a wire rack.
  3. For dip, in a small bowl stir together sour cream, mayonnaise, 1/4 tsp. kosher salt, and 1/8 tsp. ground black pepper. Sprinkle chips and dip with rosemary and onions before serving.

Nutrition Facts (Spiced Kohlrabi Oven Chips)

    Per serving:

  • 142 cal
  • 7 g fat (1 g sat. fat, 1 g polyunsaturated fat, 5 g monounsatured fat),
  • 0 mg chol.
  • 199 mgsodium
  • 19 g carb.
  • 11 g fiber
  • 8 g sugar
  • 5 g pro


These kohlrabi ranged greatly in size– one was like a small orange; the other two more like grapefruit!  I managed to get them all sliced with the mandoline, but I did cut the biggest one in half first– it was just too big around.  I separated the slices into 2 bowls before oiling and spicing.  Once laid out, they took up 3 cookie sheets, which I lined with heavy duty foil.  I started checking and flipping the smaller chips after 15 minutes, but by the time I got to the third tray, I just let them all roast, untouched, for well past the 75 minutes suggested in the recipe. Verdict:  good, but not what I expected.  The spice mixture was great–I really liked the earthiness of the cumin and coriander against the sweetness of the kohlrabi.  The larger slices never fully crisped– they remained chewy, even after putting them back in the oven (after I turned it off) for another 30-40 minutes to try to dry them out.  I didn’t mind the chewy texture, even though I love crunchy chips as a rule.  That being said, I tried to save some of these for Jin in a zip bag– they became soggy even with the bag left open an inch.  I’m hoping that re-roasting will crisp them up before she eats them.  So if you make them, you should plan to eat them immediately.  I would make these chips again (I didn’t make the dip, but I might in the future), just because they are an unusual form for this particular food, and I found them a bit whimsical.  Labor intensive, yes (minding the time closely), but a good enough end product to make the attention worthwhile.


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