You’ve heard of kale chips, what about kohlrabi chips? Find out how to use this bulbous brassica as a zero waste vegetable.
Move over kale, this is a job for kohlrabi. My recipe for kohlrabi chips is simple, delicious and nutritious.
Kohlrabi (Brassica oleracea var. gongylodes), also called German turnip or turnip cabbage is a bulbous winter-growing vegetable that comes in two varieties, White Vienna and Purple Vienna. The bulbs have a subtle peppery and cabbage-turnip like flavour, adding crunch, texture and flavour to dishes.
Kohlrabi is usually harvested for its bulb but you can also use the leaves and the stems making it a no waste vegetable. Peel the bulb, cut it into batons and add them to salads or oven roast them with a drizzle of olive oil and your favourite herbs. Compost the tough and fibrous peel or use it in stock. Chop the leaf ribs, add them to a stir fry, use them to make stock, add them to soups and stews or feed them to your worms. The leaves can also be used in stir fries but they are most delicious when turned into oven baked chips.
Kohlrabi Chips Recipe
Original Recipe by Corinne Mossati
- Kohlrabi leaves
- vegetable oil
- salt and pepper or nasturtium salt
- Thoroughly wash the kohlrabi leaves to remove any dirt and insects. Better still, soak them in salty water for about an hour.
- Drain the leaves and cut them lengthwise close to the ribs then into chip sized pieces. Compost the ribs, add them to stock or your worm farm.
- Place the chopped leaves in a large bowl, drizzle over some vegetable oil, season with salt and pepper or nasturtium salt and mix well to combine.
- Lay the seasoned leaves on a baking tray ensuring there’s no overlap and bake in a 160oC fan forced oven between 8-10 minutes until crisp.
- Serve with with an icy cold beer or your favourite cocktail (optional).
If you make this recipe, don’t forget to tag @the.gourmanticgarden on instagram.