Kohlrabi Fries

For the first installment of “What The F*** Is This an How Do I Cook It?” I’d like to introduce a new friend: Kohlrabi. NYC restaurants have been pushing Kohlrabi recently, but honestly I have yet to try a recipe that has really blown my mind. In fact, between us, I kind of have hated all the Kohlrabi dishes I have tried to date.

But, as I stared at this strange looking vegetable at the Farmer’s Market, I felt bad for it. Maybe Kohlrabi had just been misused and misrepresented? Then someone walked by with a cone of Belgium fries and I almost died of jealousy and tried to remember the last time I indulged in a whole plate of French Fries (ANSWER: When I was stoned in college). Then I looked back at the Kohlrabi and was like, “OMG I am going to try and fry this bitch.” Then I remembered that I didn’t have a fryer, so I settled for baking it on a baking tray. When I got home and did a web search, it turned out I was not the first person to have this genius idea.  However, despite reassurances from various Paleo blogs that Kohlrabi fries are “delicious” I was doubtful (Paleo blogs tend to taut every Paleo recipe as delicious when most of the time, they are just gross.) But, you know what? The Kohlrabi fries were pretty tasty!! I wouldn’t say that they are EXACTLY like regular French Fries (they lack the starch for that crunch), but they tasted good and the crunchy edges were satisfying. So, in conclusion, Kohlrabi fries are a yummy, health conscious alternate to deep fried potatoes. I ate these with some mayo mixed with a tiny bit of ketchup and they were AWESOME (Mayo alone would be super yummy too, I think).


Kohlrabi Fries




  1. Heat your oven to 425°F.
  2. Lightly coat a baking sheet with olive oil and set aside.
  3. Wash & peel your Kohlrabi (I used a sharp knife to cut off the skin, but take care not too cut off too much of the flesh).
  4. Cut the Kohlrabi lengthwise into quarters.
  5. Now cut about ½ inch thick slices and then cut those slices into French fry shapes.
  6. Toss the Kohlrabi fries in a large bowl with a tablespoon of olive oil, a generous pinch of salt, some chili powder, paprika, and cumin.
  7. I did this based on my taste. If you like spicy, add more chili. If you love cumin, add more! You get the picture…Remember you can always add more, but not take away.
  8. Place coated Kohlrabi on your coasted baking sheet and give each fry about ¼ – ½ inch to breathe on either side (if you overcrowd, they will steam which is no bueno.)
  9. Bake for 30 minutes at 425, shaking once in middle (at 15 mins)

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