I know what some of our readers might be thinking: what the f*&$^#! is kohlrabi? Good question. The name is a combination of the German words for cabbage (“kohl”) and turnip (“rübe“) as the vegetable consists of a dense bulb resembling the former, and stems that look like turnip greens. It is a versatile vegetable that can be used for a number of purposes, including salads, stir fries, and extra friends for your next dance party:
Aya discovered a recipe for kohlrabi fries on the NYT website recently, and we decided to change it up a bit for the fry’s cooler, crispier and slightly more low-key cousin: the chip. Enter mandoline slicer… In order to achieve “chip” and not “matchstick”, we had to remove this little removable piece from the device. After 45 minutes and 3 separate rounds of attempts by 3 ivy leaguers, we finally managed to accomplish this monumental task.
Phew! Glad That’s behind us. Now, for the recipe:
- Grapeseed oil
- Paprika or other preferred seasoning
Set the oven to 500. Heat a baking sheet with the bottom coated in grapeseed oil. Slice the kohlrabi thin, preferably with a mandoline slicer. Take out the hot baking sheet and add the slices, brushing the tops with oil. Cooking time… eh. Not really sure. And ovens in Europe have different settings with fans and whatnot. So pretty much just watch until they’re starting to brown, flip, and continue until they look golden.
How we would do it differently next time: In reality, the chips turned out quite burned on the edges, and undercooked in the middle. Or some were just burned throughout. Our conclusion was that our method was not ideal, and we should have just done it exactly how the NYT suggested in the first place. So if you’re going to actually make it, please ignore this post and follow this recipe. Mmk thanks.