Ingredients:
2 pounds kohlrabi
2 teaspoons olive oil
1/4 teaspoon kosher salt
1 teaspoon Tajín seasoning or other powdered chile and lime seasoning
Method:
Gather your ingredients. Preheat the oven to 250 F.
Wash and scrub the kohlrabi thoroughly. Cut off the leaves and set aside (we’ve got tips on how to use the leaves below).
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.
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.
Toss the kohlrabi slices with the olive oil. You will salt and season later.
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.
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.
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
2 pounds kohlrabi
2 teaspoons olive oil
1/4 teaspoon kosher salt
1 teaspoon Tajín seasoning or other powdered chile and lime seasoning
Method:
Gather your ingredients. Preheat the oven to 250 F.
Wash and scrub the kohlrabi thoroughly. Cut off the leaves and set aside (we’ve got tips on how to use the leaves below).
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.
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.
Toss the kohlrabi slices with the olive oil. You will salt and season later.
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.
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.
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
