A delicious, low-carb, alternative to traditional French fries, these kohlrabi fries are tossed in a simple spice mixture and oven baked. Enjoy as they are or with your favourite dipping sauce. Either way, these fries are super yummy!
Today I’m sharing another kohlrabi recipe that’s been in regular rotation in our home for the past little while.
Hearty greens, root veggies and cabbage grow quite well here in Newfoundland.
As kohlrabi is part of the cabbage family, I wasn’t surprised when I came across locally grown kohlrabi at the farmer’s market.
I’ve had kohlrabi in the past and it was a little pricey, but grabbed some just the other day on the cheap. I loaded up my cart and knew what had to happen. Kohlrabi all day, every day.
These kohlrabi fries are combined with oil and some seasoning and are baked in about 30 minutes.
Trust me, they don’t last long in our home!
Fan of fries? Check out these oven-baked fries!
Why We Love Kohlrabi Fries
- They’re prepped in minutes
- They’re something a little different when you’re trying to mix up the ol’ fry routine
- Made with just 6 simple ingredients
- Low-carb (there are 8 grams of carbs per 1 cup of kohlrabi)
- Of course, they taste delicious!
How to Make This Recipe
Full details are in the recipe card below, but here are the basics:
- Clean your kohlrabi, remove greens and peel. Cut each end off. Then, cut the kohlrabi bulb in half.
- Turn each half down so the large flat portion is on the surface and cut unto ½-inch slices
- Then, cut those slices into fries.
- Place kohlrabi fries into a clean tea towel and dab dry of any excess moisture.
- Place kohlrabi fries in a bowl with some seasoning and oil, tossing or stirring to coat.
- Spread fries out onto a greased baking sheet.
- Bake, turning once. When they’re golden brown and tender, they’re ready to enjoy!
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What Do Kohlrabi Fries Taste Like?
Though kohlrabi is technically in the cabbage family, it does smell something like turnip (in my opinion) and tastes kinda like crunchy broccoli stems.
So if you’re a turnip fan (or simply a cruciferous veggie fan), chances are you’ll love these!
Do They Crisp Up Like Regular Fries?
Because they’re different veggies, kohlrabi fries are not as crispy as regular potato fries.
You know how oven baked sweet potato fries don’t get quite as crispy as regular fries? Well, kohlrabi fries bake up kinda like those.
Having said that, kohlrabi fries are a great alternative to traditional French fries, especially when you are looking for low-carb fries to satisfying that little hunger bug.
Recipe Tips and Variations
Peel your kohlrabi of the thick outer skin. It’s tough (especially tough in larger kohlrabi and does not bake up good). You’ll want to remove all of that.
If the core of your kohlrabi is particularly fibrous, you can cut out.
If the leaves are still attached to your kohlrabi bulbs (and in good shape), you can clean, reserve and use in another recipe.
Cut your fries into roughly equal-sized pieces so they cook evenly.
Mix up the spice blend with your favourite seasoning. If you want to go simple, just use salt and pepper.
I like to garnish with chopped green onion, but you can omit. Alternatively, try chopped chives, parsley, cilantro or grated Parmesan cheese.
More Delicious Sides
Hope you love these oven baked kohlrabi fries as much as we do!
If you try these kohlrabi fries, be sure to leave a comment below. Love to know how you enjoyed!
Kohlrabi Fries Recipe
- 2.5 pounds kohlrabi (2 medium to large bulbs or about 4 pounds before peeling)
- 3 tablespoons avocado oil (plus more to grease baking sheet)
- 1 teaspoon garlic powder (optional)
- 1 teaspoon ancho chili powder
- 1 teaspoon black pepper
- ¾ teaspoon salt
- Sliced green onion or chives (garnish, optional)
- Preheat oven to 425 degrees Fahrenheit.
- Meanwhile, clean and peel kohlrabi. If they have leaves attached you can remove and use for another use or discard. If the core is tough, you can cut out. If not, leave in.
- Carefully cut each kohlrabi in half, slice each half into ½-inch slabs and then cut into fries, about ⅓ to ½-inch thick (see body of post above).
- Place fries in a clean tea towel to remove any excess moisture.
- Place fries in a bowl and toss with oil and remaining ingredients.
- Grease a large baking sheet (or two smaller ones) with a little avocado oil.
- Spread fries out onto baking sheet in an even layer and bake for about 30 minutes, turning halfway.
- Transfer to a serving dish. Garnish, if desired, with green onion. Enjoy! Yields 4 side servings or 2 larger servings
- Peel your kohlrabi of the thick outer skin. It’s tough (especially tough in larger kohlrabi and does not bake up good). You’ll want to remove all of that.
- If the core of your kohlrabi is particularly fibrous, you can cut out.
- If the leaves are still attached to your kohlrabi bulbs (and in good shape), you can clean and reserve and use in another recipe (if you like).
- Cut your fries into roughly equal-sized pieces so they cook evenly.
- Mix up the spice blend with your favourite seasoning. If you want to go simple, just use salt and pepper.
- I like to garnish with chopped green onion, but you can omit. Alternatively, try chopped chives, parsley, cilantro or grated Parmesan cheese.
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.