In this wonderful world of veggies, some of them don’t get enough time in the spotlight. Kohlrabi, with its funky look and often unknown flavor, is definitely one of those minimally celebrated veg.
But let me tell you, kohlrabi has a lot to offer! Pretty much any veggie that can turn into a crunchy chip is going to be a winner, right?
Kohlrabi comes in different sizes and colors (like purple and green). The bulbs, pictured here, are refreshingly crunchy with a flavor similar to a broccoli stem. Their leaves are also edible, so if you find the entire plant intact, don’t hesitate to use the greens for smoothies or salads!
Kohlrabi is grown year-round, but its peak season runs from late winter through summer. Apparently this vegetable is very popular in Germany and in Midwestern states that have a lot of German influence (Wikipedia tells me Wisconsin).
No matter where you live though, you may see kohlrabi pop up at your local market or in your CSA share.
If you do, then you’ll know were to look: no further than these Baked Kohlrabi Chips with Shallot Yogurt Dip.
Thin kohlrabi slices, made best with a mandoline or very sharp knife, crisp up very nicely in the oven. You’ll want to serve them right away so they don’t lose their crunch. The yogurt dip is reminiscent of ranch or sour cream dip, the perfect pairing to chips!
FYI – you might not love this dip on its own, but it tastes incredible when paired with the chips! That’s how it was designed, and I’ve heard from readers that this was the case when they tried the recipe. So keep that in mind if you make the dip before the chips ;-).
Of course, I’m not going to pass these off as the same thing as regular chips, but they are a fun way to try a new vegetable!
If you are interested in another way to use kohlrabi, check out my Shaved Kohlrabi Salad.
Baked Kohlrabi Chips with Shallot Yogurt Dip
- 2 kohlrabi bulbs - peeled
- 1 tablespoon olive oil
- Sea salt - to taste
- Ground black pepper - to taste
For the dip:
- 1 cup plain Greek yogurt
- 2 tablespoon shallots - finely chopped
- ¼ teaspoon dill - more to taste
- ¼ teaspoon garlic powder - more to taste
- Preheat the oven to 400 degrees F. Spray three large baking sheets with oil. Be careful not to use too much oil or the chips won't crisp up. You just want enough so the chips don't stick.
- Using a mandoline or a very sharp knife, slice the kohlrabi into ⅛" slices. In a large bowl, toss the slices in olive oil, salt and pepper. Lay the slices on the baking sheets, being careful not to overlap them. You may need to cook a few batches if all of the slices do not fit.
- Bake the slices for 20 to 25 minutes, flipping them halfway through. Some of the chips will cook faster than others, so you will want to check their progress every 5 minutes.
- While the chips are cooking, prepare the dip by combining the ingredients in a small bowl. You can add more or less seasonings to taste.
- Remove the chips from the baking sheets when they are finished. They will crisp up a bit more as they cool. Serve immediately with the dip and enjoy!
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