Kohlrabi Chips

By
Leah Maroney
Leah Maroney
Leah Maroney
A recipe developer and food photographer, Leah Maroney is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats.
Learn about The Spruce Eats' Editorial Process
Published on 06/20/21
kohlrabi chips

The Spruce Eats / Leah Maroney
Prep: 6 mins
Cook: 45 mins
Total: 51 mins
Servings: 4
Yield: 24 chips
Nutrition Facts (per serving)
83 Calories
3g Fat
14g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 83
% Daily Value*
Total Fat 3g 3%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 364mg 16%
Total Carbohydrate 14g 5%
Dietary Fiber 8g 30%
Total Sugars 6g
Protein 4g
Vitamin C 141mg 704%
Calcium 64mg 5%
Iron 1mg 7%
Potassium 803mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Kohlrabi is a crunchy vegetable that tastes similar to broccoli and cabbage. It has a mild cabbage flavor and is firm in texture. Its name actually means cabbage turnip in German and it is often used in German cooking. 

Although it is normally roasted, pickled, or made into pancakes it also makes a delicious, low-carb chip. Dip it into your favorite dips for a healthy snack. 

Summer is when you’ll most often be able to find kohlrabi. You can find it in the grocery store or at your local farmer’s market. You can easily adjust this recipe to make more or less chips depending on the size of the kohlrabi bulb you buy.

Ingredients

  • 2 pounds kohlrabi

  • 2 teaspoons olive oil

  • 1/4 teaspoon kosher salt

  • 1 teaspoon Tajín seasoning or other powdered chile and lime seasoning

Steps to Make It

  1. Gather your ingredients. Preheat the oven to 250 F.

    kohlrabi chips

  2. Wash and scrub the kohlrabi thoroughly. Cut off the leaves and set aside (we’ve got tips on how to use the leaves below).

    kohlrabi with leaves removed

  3. Peel off any tough bits of the outer surface, but leave most of the green layer intact. This helps keep the chips from completely shrinking down during baking. Remove the base of the stem because is tough in texture.

    peeled kohlrabi

  4. Using a mandoline slicer or a very sharp knife, slice the kolhrabi into rounds. If you have a very large bulb, you may need to cut the bulb into smaller more manageable pieces. You want to end up with slightly larger potato chip size slices. 

    thin kohlrabi slices

  5. Toss the kohlrabi slices with the olive oil. You will salt and season later.

    kohlrabi chips tossed with olive oil

  6. Place a cooling rack over a baking sheet and layer the slices of kohlrabi onto the rack. Be careful not to overlap the slices as they will not crisp properly if crowded.

    kohlrabi chips on a cooling rack

  7. Bake for 30 minutes, flipping halfway through. Then check to see if they have browned. Continue baking in 5 minute increments until lightly browned and slightly crisp. They will continue to crisp as they cool.

    baked kohlrabi chips

  8. Remove them from the oven, then toss with the salt and Tajín seasoning if you wish. You can also opt out of the Tajín seasoning and just use the salt. Add more or less according to your taste. Serve with a dipping sauce if you wish.

    Enjoy immediately

    kohlrabi chips

    The Spruce Eats / Leah Maroney

How to Use the Greens

Kohlrabi greens are similar to other, more popular greens. They can be sautéed as you would Swiss chard or spinach and added to your favorite dishes in place of those more regularly-seen greens.

How to Store

Once they have cooled, you can store these chips in an airtight container on the counter for 2 days. However, they are best eaten immediately. 


They will completely lose their crisp if they are refrigerated or frozen, so avoid this method of storage. 

If you do need to re-crisp, simply pop in the oven at 325 for a few minutes.


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