Kohlrabi Chips: Roasted Kohlrabi Leaves
Transform nutritious kohlrabi leaves to delightfully crispy kohlrabi chips in less than 30 minutes. Like kale chips, but better!
Servings: 4
Calories: 45kcal
Ingredients
- Healthy leaves from 3 kohlrabi
- 1 tablespoon avocado oil
- 1 big pinch sea salt
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.
Notes
Tips:
Use only fresh, happy greens. Don’t make kohlrabi chips with wilting, yellowing, or rotting leaves.
Go easy on the salt at first; you can always add more seasoning after they cook.
Moisture will hold you back from your best kohlrabi chips.
- Work with completely dry kohlrabi leaves.
- Don’t overcrowd the pan or the chips will steam instead of crisping up.
- Allow kohlrabi chips to fully cool before storing.