7 Days Fun of Clean RecipesDownload
27Jun, 20
Clean Food Love
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Kohlrabi Fries

Here’s a FUN weekend project if you’re looking to try something NEW!

Or maybe you’ve tried making Kohlrabi Fries before?! If so, be sure to comment below and give us your very best tips!

Maybe you planted kohlrabi in your garden this year, or received a few in your CSA and not quite sure what to do with it?

The kohlrabi vegetable is part of the same family as broccoli and cabbage, and like it’s family members, it is also high in vitamins and minerals.

Often the stems and leaves are still attached to the kohlrabi, so be sure to cut them off. Save the leaves and cook them just like kale or turnip greens. I like to throw the leaves in a skillet with 1 slice of cut up bacon and sauté.

To prepare kohlrabi, you’ll need:

➡️ A good vegetable peeler
➡️A large cutting board
➡️A sharp knife

Carefully remove the tough woody skin with a vegetable peeler or knife.

Using a large sharp knife, cut the bulb in half.


  • 3 kohlrabi cabbages, washed and pat dried
  • 2 Tbsps avocado or olive oil
  • 1 tsp chili powder
  • tsp garlic powder
  • 1/4 tsp freshly ground black pepper, or to taste
  • 1/2 tsp sea salt, or to taste


Preheat your oven to 400 degrees f. and line a large baking sheet with parchment paper.

Carefully cut off the stems and remove the leaves of kohlrabi. Carefully remove the tough woody skin with a vegetable peeler or knife.

Then, using a large sharp knife, cut the bulb in half.

Next, slice it into 1/3-inch thick slices, then into long sticks as shown.

Place your kohlrabi fries onto your prepared baking sheet. Sprinkle with seasonings, except for salt, and drizzle with the oil.

Using your clean hands generously rub the fries to coat well.

Spread the fries in a single layer, onto the prepared baking sheet and roast for 25-30 minutes, flipping halfway through until golden and crispy on all the sides.

Remove the fries from the oven and while they’re still hot sprinkle sea salt.

Serve with your favorite dip and enjoy!


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