Kohlrabi Fries and Chips

Kohlrabi Fries
Ingredients

• 3 kohlrabi cabbages, washed and pat dried
• 2 Tbsps avocado or olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp cumin powder
• 1/4 tsp freshly ground black pepper, or to taste
• 1/2 tsp sea salt, or to taste

Preparation
Preheat the oven to 425 degrees F.

1. Prepare your kohlrabi. Using a vegetable peeler or a sharp knife, remove the outer tough peel.
2.  Cut the kohlrabi in half lengthwise. 
3. Place the cut side down, slice kohlrabi vertically into 1/2-inch slices.
4. Cut slices of kohlrabi into 1/2-inch matchsticks.
5. In a large mixing bowl, add kohlrabi, olive oil, garlic powder, smoked paprika, cumin, pepper and salt, and toss until kohlrabi is evenly coated.
6. Line a baking sheet with parchment paper. Place kohlrabi onto baking sheet and spread apart so that kohlrabi is evenly spaced out in a single layer.
7. Bake kohlrabi, flipping halfway through, until tender and the edges have browned, about 25-30 minutes.

 
Kohlrabi Chips: Roasted Kohlrabi
Ingredients
. Healthy leaves from 3 kohlrabi
.  1 Tbsp avocado oil
. 1 big pinch sea salt

Preparation
​Preheat oven to 250° F

1. Rinse kohlrabi leaves and dry completely. Remove stems, and then tear leaves into 2- to 3-inch pieces.
2. Place kohlrabi leaves in a large bowl and drizzle with avocado oil. Gently massage the oil into the leaves. Sprinkle with a big pinch of sea salt and toss to combine.
3. Distribute the leaves over 1 to 2 sheet pans, avoiding overlap.
4. Bake for 15 minutes until the kohlrabi leaves become nice and crispy. Larger pieces may be flipped and cooked for a few more minutes if they’re still soggy or chewy when smaller pieces are done.
5. Allow to cool on pan for at least 2 minutes, and then serve right away.
6. Store kohlrabi chips in an airtight container at room temperature for about 2 days.