Kohlrabi Fries – Setting a Vegetable Trend

I love fries, who doesn’t? I’m always in search of unusual vegetables. While Kohlrabi is well known overseas it doesn’t seem to get recognition here in the USA. Its in the cabbage family and can be eaten raw or cooked. Its jam packed with vitamins and minerals.

Lets bring out the goodness of Kohlrabi to those in New England so that it can spread across the country. Just think you could be setting the next trend.

Kohlrabi Fries

4 medium kohlrabi (small or medium-sized have the best flavor)

2 Tablespoons coconut oil

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon paprika

Heat oven to 475°. Peel the kohlrabi. Slice into desired sized fries or wedges. In a large bowl, mix the kohlrabi with the other ingredients, until well coated. Place kohlrabi in a single layer on an ungreased pan. Bake for 15 minutes, or until they are as crisp as you like your fries to be.

Vary the spices and you’ll vary your fries:

Chili powder, paprika and cumin give it a spicy kick

Thyme, onion, and garlic powder will compliment grilled chicken well. 

Salt and Pepper​ seems too simple but it allows the kohlrabi to shine best. 

These fries are delightful served with Avocado Chicken BurgersSweet Potato Sliders, or Lime Chili Chicken Wings

​If you would like to see a video of making Kohlrabi Fries check it out here

About the author

Coach Nancy

Nancy Carlson is a Certified Professional Fitness Trainer with the National Exercise and Sports Trainer Association, a Level 1 Youth Conditioning Specialist with the International Youth Conditioning Association, and is a Level 2 Certified Precision Nutrition Master coach. Nancy was recognized in 2011, 2012, 2013, 2014, 2015, 2016 and 2017 as the “Best of the Best” Fitness Trainer in Southern NH by the Hippo Press.

Click here to add a comment

Leave a comment: