These Baked Kohlrabi Fries are a delicious low-carb alternative to traditional French fries.
They are drizzled with olive oil, tossed in a simple spice mixture, and then roasted in the oven making them a quick and easy side dish that is ready in just 30 minutes.
Side dishes are a great way to round out a meal. Try one of these other family favorites: Provel Macaroni and Cheese, Grilled Bok Choy, Asiago Creamed Spinach, and Pasta Salad with Roasted Vegetables.
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Why You Will Love This Recipe
- Roasted kohlrabi fries are a delicious easy introduction to what some people may think of as an alien vegetable.
- Customize the fries recipe by changing up the seasoning mixture.
- These are a delicious low-carb alternative to traditional French fries.
Need some more recipe ideas to use up an abundance of summer produce? Try this Oven Roasted Garlic Tomato Soup, this Sweet Corn Creme Brulee, these Fresh Peach Oatmeal Bars, these Chicken and Zucchini Fritters, or this Garden Vegetable Pasta Sauce.
Recipe 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.
See the recipe card for full information on ingredients and quantities.
Substitutions and Variations
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.
Cheese: You could also try sprinkling freshly grated Parmesan cheese over freshly baked fries for an irresistibly cheesy, umami flavor.
Step by Step Directions
Step 1: Preheat your oven to 425°F (220°C) 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.
Step 2: 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.
Tip: Cut the fries into equally sized pieces so that they will cook at roughly the same rate.
Tip: Dry the kohlrabi fries thoroughly to allow the oil to coat them properly and encourage browning.
Step 3: Place kohlrabi slices in a bowl with the oil and spice blend, tossing or stirring to coat.
Step 4: Spread the fries out in a single layer on the prepared baking sheet.
Step 5: Roast in the oven for 25-30 minutes, flipping halfway until they are golden brown and crispy.
Serve with your favorite dip and enjoy.
Tip: Kohlrabi fries like French fries are best eaten right away. The longer they sit the soggier they will become.
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
Recipe FAQs
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.
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.
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.
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°F (190°C) until crispy and warmed through.
Expert Tips
- Save the kohlrabi 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.
- 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 Parmesan 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.
More Side Dishes
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📖 Recipe
Low Carb Baked Kohlrabi Fries
Equipment
- Large Bowl
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°F (220°C) 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.
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