These Easy Baked Kohlrabi Fries are drizzled with olive oil, tossed in a simple spice mixture, and then roasted in the oven.
Side dishes are a great way to round out a meal. While I love serving dishes like my Provel macaroni and cheese and summer vegetable pasta salad, I am always looking for new side dish recipes to try.
Jump to:
Why You Will Love This Recipe
- Kohlrabi fries are a delicious introduction to what some people may think of as an alien vegetable.
- Customize the fries by changing up the seasoning mixture.
- These are a delicious low-carb alternative to traditional french fries.
What Does Kohlrabi Taste Like?
Kohlrabi is a brassica or part of the cabbage family which includes other vegetables like broccoli and Brussels sprouts and comes in two varieties purple and green. It has a sweet mild juicy flavor with just a hint of peppery bite similar to a broccoli stem.
Despite common beliefs, kohlrabi is not a root vegetable. It grows above ground. The bulbous portion that is commonly eaten is part of the stem.
Ingredients
Kohlrabi: Look for kohlrabi that is firm, blemish-free, and about 3-5 inches in diameter. Avoid kohlrabi that is larger than 5 inches in diameter because they can be woody.
Most of the time kohlrabi is sold with its leaves still attached. Save the leaves and saute them like you would any other tender greens.
Olive Oil: You could also substitute avocado, grapeseed, peanut, or canola oil. Just be sure to choose an oil with a neutral flavor and high smoke point so that it doesn't burn in the oven.
Spices: Change up the flavor of these kohlrabi fries by adjusting the spices used. You could add cumin and chili powder for a spicy Mexican version. You could also substitute lemon pepper, curry powder, or Cajun seasoning.
Equipment
Cutting Board: This is my favorite cutting board from OXO.
Vegetable Peeler: My favorite vegetable peeler is also from OXO. It is comfortable to hold and is still sharp after 5 years of frequent use.
Sharp Knife
Large Bowl: These are some of my favorite mixing bowls. They come in a huge range of sizes, nest together for easy storage, and are easy to clean.
Baking Sheet: Rimmed baking sheets are one of the most versatile tools in my kitchen. They are great for roasting, baking, and safely thawing ingredients in the refrigerator, and also make a great charcuterie board. I really like this baking sheet because it comes with its own cooling rack.
Directions
Preheat your oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper. Cut off each end of the kohlrabi bulbs and remove the tough woody skin with a vegetable peeler or knife.
Using a large sharp knife, cut each kohlrabi in half. Place each half cut side down and cut into ⅓-inch thick slices. Then, cut those slices into fries.
Blot away any excess moisture with a tea towel or paper towels.
Place kohlrabi slices in a bowl with the oil and spice blend, tossing or stirring to coat.
Spread the fries out in a single layer on the prepared baking sheet.
Roast in the oven for 25-30 minutes, flipping halfway until they are golden brown and crispy.
Serve with your favorite dip and enjoy.
Dipping Sauces
Here are a few of my favorite dipping sauces to serve with kohlrabi fries.
- Fry Sauce from The Cookie Rookie
- Garlic Aioli from Lemon Tree Dwelling
- Honey Mustard from The Novice Chef
Variations
Customize the kohlrabi fries by changing the spice mixture.
You could also try sprinkling freshly grated Parmesean cheese over freshly baked fries for an irresistibly cheesy, umami flavor.
Frequently Asked Questions
Yes, kohlrabi, especially large ones, has tough woody skin that should be removed with a vegetable peeler or knife.
Kohlrabi is often sold with the stems and leaves still attached. You will also need to trim the stems and leaves off. Save the leaves to saute just like you would kale or other leafy green vegetables. My favorite way to prepare kohlrabi leaves is to cook some bacon and then sautee the leaves in the bacon grease.
No, they do not get as crispy as deep-fried fries made with white potatoes. They have a slightly softer texture similar to sweet potato fries. For this reason, I think they taste the best straight out of the oven. The longer they sit the soggier they become.
Tips
- Save the leaves and saute them like you would kale or other leafy green vegetables.
- Line your baking sheet with parchment paper, to make clean up simple and prevent the fries from sticking. (I love these pre-cut sheets!)
- Cut the fries into equally sized pieces so that they will cook at roughly the same rate.
- Kohlrabi fries like french fries are best eaten right away. The longer they sit the soggier they will become.
How Do You Reheat Kohlrabi Fries?
Store leftovers in an airtight container in the refrigerator for up to three days.
Kohlrabi fries are best when served fresh out of the oven. But if you do need to reheat them, place the fries in a single layer on a baking sheet, and bake at 375 degrees Fahrenheit until crispy and warmed through.
Serving Suggestions
Hamburgers are the obvious answer. You could also serve them with:
📖 Recipe
Low Carb Easy Baked Kohlrabi Fries
These Easy Baked Kohlrabi Fries are drizzled with olive oil, tossed in a simple spice mixture, and then roasted in the oven.
Equipment
- cutting board
- vegetable peeler
- Large Bowl
- baking sheet
Ingredients
- 3 medium-sized kohlrabi
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground black pepper
Instructions
- Preheat your oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Cut off each end of the 3 medium-sized kohlrabi and remove the tough woody skin with a vegetable peeler or knife.
- Using a large sharp knife, cut each kohlrabi in half.
- Place each half cut side down and cut into ⅓-inch thick slices.
- Then, cut those slices into fries.
- Blot away any excess moisture with a tea towel or paper towels.
- Place kohlrabi fries in a bowl with the 3 tablespoons olive oil1 teaspoon kosher salt 1 teaspoon garlic powder 1 teaspoon onion powder, 1 teaspoon smoked paprika, and ½ teaspoon ground black pepper, tossing or stirring to coat.
- Spread the fries out in a single layer on the prepared baking sheet.
- Roast in the oven for 25-30 minutes, flipping halfway until they are golden brown and crispy.
- Serve with your favorite dip and enjoy.
Notes
- Save the leaves and saute them like you would kale or other leafy green vegetables.
- Line your baking sheet with parchment paper, to make clean up simple and prevent the fries from sticking. (I love these pre-cut sheets!)
- Cut the fries into equally sized pieces so that they will cook at roughly the same rate.
- Customize the kohlrabi fries by changing the spice mixture. You could also try sprinkling freshly grated Parmesean cheese over freshly baked fries for an irresistibly cheesy, umami flavor.
- Kohlrabi fries like french fries are best eaten right away. The longer they sit the soggier they will become.
Nutrition
Thanks for Reading!
If you try this recipe, let me know! Leave a comment and rate it below! You can also snap a picture and post it on Facebook or Instagram be sure to tag me @RaspberriesandKohlrabi.
Comments
No Comments