Savory and fresh, with a touch of heat, these kohlrabi fries are delicious to eat and simple to make!
Jump to RecipeKohlrabi are so refreshing and have a fun, crisp texture that makes them work perfectly in fry form! These kohlrabi fries are simple to make, and have a touch of heat to keep things interesting.
Please note there are Amazon affiliate links in this post. While the cost to you is the same, I do earn a small commission on any sales made through the links in this post. I would never recommend anything that I don’t believe in–thank you for your support!
To get your kohlrabi fries ready, slice off the stems and leaves from the kohlrabi. Then, peel off the skin, and slice into sticks. Coat the kohlrabi sticks with olive oil, ground cumin, garlic salt, and chili powder. Spread the coated fries evenly onto a baking sheet lined with a silicone baking mat, parchment paper, or foil.
Bake kohlrabi fries at 425 degrees Fahrenheit for about 25 minutes, or until they’re golden-brown. Flip fries halfway through baking for more even browning. Serve with your favorite dipping sauce, and enjoy!
If you try this recipe, please be sure to leave me your thoughts and a rating in the comments below. Don’t forget to tag me @HookomOnHealth and use the #HookomOnHealth so that I can see your creations online!
Want more fry fun? Check out my other delicious fry recipes:
Ninja Foodi Sweet Potato Fries
Please note there are Amazon affiliate links in this post. While the cost to you is the same, I do earn a small commission on any sales made through the links in this post. I would never recommend anything that I don’t believe in–thank you for your support!
Kohlrabi Fries
Ingredients
- 2 large kohlrabi (about 2 cups) peeled, stems and leaves removed, cut into 1/3" sticks
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp garlic salt
- 1/2 tsp chili powder
Instructions
- Preheat oven to 425 degrees Fahrenheit and line a baking sheet with silicone baking mat, parchment paper, or foil.
- Toss kohlrabi with olive oil, ground cumin, garlic salt, and chili powder until well coated. Spread evenly onto prepared baking sheet and bake for 25 minutes, or until golden-brown. Flip halfway through for even browning.
Notes
- Store leftovers in an airtight glass container for up to 3-5 days.