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Kohlrabi Fries and Chips

6/5/2024

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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.
 

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  • Home
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