Kohlrabi Oven Fries

Kohlrabi Oven Fries (2)

French Fries! Well, kind of. These kohlrabi oven fries are a lower calorie and lower carbohydrate alternative to potato french fries. DISCLAIMER: They don’t taste like potatoes. But when you dress them up, they come pretty close. When cooked, the flavor is similar to broccoli or cabbage.

Kohlrabi in field

Here’s a look at our kohlrabi in the field. We expect to be harvesting our first planting of kohlrabi in about 2 weeks! We grow it on plastic to keep the weeds down but to also keep the vegetable from laying in the dirt. The edible bulbs will form from the center of the plant. In each of the plastic holes, like you can see above, we plant 2, 3, or 4 plants. This staggers the production of the plants. The holes with 2 plants will produce more quickly than those with 4 plants. That way we don’t have to pick it all at once and we can provide freshly harvested kohlrabi each week!


These gnarly things are very versatile – great in soups and curries, you can eat them raw, use them in a cole slaw or even pickle it. The leaves are also edible and can be sautéed like spinach or chard. Nutritionally, they are high in potassium and vitamin C.

Kohlrabi slice

They can be tough to cut because of their uneven sides and tough skin. Be careful! I typically cut the top and bottom off and then peel it like you would an apple. From there you can cut it into your desired shape.

Seasoned Kohlrabi

I mix up the seasonings that I use on these to fit with my meal. I’ve used all different types of pepper – paprika, cayenne, chili, chipotle. You can also use herbs like rosemary and thyme. For me, the bread crumbs are key because they make them a bit more crispy.

Kohlrabi Oven Fries

This is too easy.

Kohlrabi Oven Fries 3

Kohlrabi Oven Fries

  • Serves 2-3
  • Prep Time 5 minutes
  • Cook Time 30 minutes


2 kohlrabi
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/4 cup plain bread crumbs


Preheat oven to 400 degrees F.

Wash kohlrabi if necessary. Remove top and bottom and peel the kohlrabi. Slice the kohlrabi into even matchsticks, about 1/2 inch thickness. In small bowl, toss the kohlrabi with oil, salt, onion powder, garlic powder, pepper, paprika, and bread crumbs until well combined. Spread the kohlrabi evenly, in a single layer on a parchment lined baking sheet. Bake for about 30 minutes or until crispy.

One Comment

  1. Ann Hoge

    I rolled through the selection of recipes you have provided so far, Barb, and I have found them very appealing, as well as nutritious and probably within my somewhat limited skill range – with one exception. I do not intend to try the Kohlrabi! I tasted kohlrabi one time long ago and forthwith vowed never to do so again! A cross between a turnip and a hunk of cabbage core. The pictures are great. I did appreciate them. After you have been putting these recipes on your blog for seven or eight months you could publish them as part of a booklet about the farm. Free for the taking to loyal customers! A


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