Last updated on June 4th, 2024

You just scored a bunch of kohlrabi with healthy tender leaves still attached. In less than 30 minutes you can transform these nutritious leafy greens to delightfully crispy, melt-on-your-tongue kohlrabi chips: like kale chips but better! The roasted kohlrabi leaves develop a range of greens similar to the swirly stone malachite, and these delicate chips have a milder flavor than that of kale chips.

Roasted Kohlrabi Leaves: Like Kale Chips, But Better

Use fresh, happy greens. Don’t make kohlrabi chips with wilting, yellowing, or rotting leaves.

First, cut the stems and leaves off the kohlrabi bulbs with scissors or a paring knife. Store the bulbs in the refrigerator for another meal.

Wash and dry the kohlrabi leaves, and remove the stems. Damp leaves will yield soggy chips, so make sure your leaves are completely dry. You could use a salad spinner, set them out under a ceiling fan, or dab them with a tea towel.

Next, tear the leaves into 2- to 3-inch pieces. Don’t worry if they seem too big; they’ll shrink to bite size as they crisp up. Keep in mind that large leaves take longer to cook, so try to make them all around the same size.

Place the torn leaves in a bowl and top with oil. About a teaspoon of oil per kohlrabi plant seems to be a good ratio, so if you’re working with leaves from 3 kohlrabi bulbs, use a tablespoon of oil.

Now gently massage the leaves with avocado oil (or for a different flavor profile, try olive oil or melted coconut oil). Closer to the texture of collard greens, kohlrabi leaves are less hardy than kale, so use a bit more finesse than you would for prepping kale chips.

Sprinkle with a big pinch of salt. You can always add more seasoning when the chips are done, so don’t go overboard here. Toss the leaves in the bowl to evenly distribute the salt.

Spread the leaves over 1 or 2 sheet pans. For best results, try not to let the kohlrabi leaves overlap. If the pan is overcrowded they’ll steam instead of drying out like they should.

Bake them in a 250° oven and check on them after about 15 minutes. They should be crispy and melt in your mouth. If larger pieces are soggy or chewy, flip them over and pop them back in the oven for a few more minutes. But stay close because they can go from perfect to overdone in no time.

Allow your kohlrabi chips to cool on the pan for a few minutes, and then enjoy right away!

How to Store Kohlrabi Chips

If there are any leftovers (which is a rarity around here), store them in an airtight container at room temp for up to 2 days.

Here’s a tip: be sure they’re completely cool before closing the lid or your wonderfully crispy kohlrabi chips will get soggy and become sad warm salad from their own condensation.

Kohlrabi Chips Recipe

Ingredients

Directions

Preheat oven to 250°.

Rinse kohlrabi leaves and dry completely. Remove stems, and then tear leaves into 2- to 3-inch pieces.

Place kohlrabi leaves in a large bowl and drizzle with avocado oil. Gently massage the oil into the leaves. Sprinkle with a big pinch of sea salt and toss to combine.

Distribute the leaves over 1 to 2 sheet pans, avoiding overlap.

Bake for 15 minutes until the kohlrabi leaves become nice and crispy. Larger pieces may be flipped and cooked for a few more minutes if they’re still soggy or chewy when smaller pieces are done.

Allow to cool on pan for at least 2 minutes, and then serve right away.

Store kohlrabi chips in an airtight container at room temperature for about 2 days.

MAKES 4 SERVINGS.

Rate the recipe and tell us about your kohlrabi chips!