Crispy Kohlrabi Fries
These crispy kohlrabi fries are a delicious low-carb alternative to French fries! This easy gluten-free, keto-friendly recipe is packed with flavor. It is one of my favorite summer recipes using fresh kohlrabi.
Crispy Kohlrabi Fries
If there is one vegetable that instantly takes me back to my childhood in Poland, it’s kohlrabi.
As a nutrition consultant and chef, I’m always looking for ways to help people fall in love with vegetables that deserve so much more attention. Kohlrabi is one of those hidden gems. Every summer, when I spot those funny-looking green bulbs at the farmers market, I can’t help but smile. They remind me of warm afternoons spent outside, peeling fresh kohlrabi and eating it just like an apple.
Yes, really.
While many people in the United States have never tasted kohlrabi, it was a staple where I grew up. We simply peeled away the tough outer skin, sliced it into wedges, sprinkled a little salt over it, and crunched away. It was sweet, juicy, crisp, and refreshing.
Even now, I think that’s still one of the best ways to enjoy it.
But when I’m craving something comforting, crispy, and a little indulgent without reaching for potatoes, these kohlrabi fries are my answer.
These kohlrabi fries are a perfect summer side dish because they are crispy on the outside, tender on the inside, loaded with smoky spices, and incredibly satisfying. They’re also low in carbohydrates, making them perfect for anyone on a low-carb diet and trying to lose weight.
I’ve tested these fries several different ways over the years, and I have one opinion that might surprise you: I actually prefer kohlrabi fries over zucchini fries. Zucchini tends to release a lot of water, making it difficult to achieve that crisp texture. Kohlrabi, on the other hand, stays wonderfully firm while becoming beautifully caramelized around the edges. Every bite has that satisfying crunch I’m always chasing.
What Is Kohlrabi?
If you’ve never cooked with kohlrabi before, don’t let its unusual appearance fool you.
Kohlrabi belongs to the cabbage family, even though it looks a bit like a turnip with long leafy stems growing out of the top. The bulb grows above the ground and has a mild, slightly sweet flavor that reminds me of a cross between broccoli stems, cabbage, and an apple.
One thing to make sure of is to peel well, because the outer skin can become quite tough, especially on larger bulbs. Once you remove that thick layer, you’re left with a beautifully tender interior that’s perfect for roasting.
If you’ve been searching for new kohlrabi recipes to add to your weekly rotation, this is the one I’d start with.
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Ingredients for Crispy Kohlrabi Fries
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Did you know?
Did you know kohlrabi isn’t actually a root vegetable? The round bulb grows above the ground and is a swollen stem.
How to Make Crispy Kohlrabi Fries
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Peel the kohlrabi generously. This is one step I never skip. Even if the bulb looks young and tender, the outer layer can still be fibrous. Removing that thick skin gives you fries with a much better texture.
- Slice the peeled kohlrabi into evenly sized sticks, about ¼-inch thick. Try to keep them similar in size so they roast evenly.
- Place the kohlrabi fries in a large bowl and drizzle with olive oil. Add the garlic powder, onion powder, paprika, cayenne pepper, and salt. Toss until every fry is evenly coated.
- Arrange the fries in a single layer on the prepared baking sheet. Give them a little space between each piece. Crowding the pan causes the vegetables to steam instead of roast, and that’s the quickest way to lose those crispy edges.
- Roast for about 25- 35 minutes, flipping halfway through. The fries should be golden around the edges and tender when pierced with a fork.
- Serve immediately while they’re hot and crispy.
- After testing this recipe several times, I found that roasting works better than air frying for larger batches. The oven allows the fries to caramelize beautifully without needing to be cooked in multiple rounds. If you do use an air fryer, simply work in smaller batches for the crispiest results.
Ingredient Substitutions
- Kohlrabi – If you can’t find kohlrabi, try turnips, rutabaga, or celeriac. They’ll have a different flavor, but they’ll roast beautifully.
- Olive Oil – Avocado oil is another excellent choice because it has a high smoke point and a mild flavor.
- Garlic Powder – Fresh garlic will work.
- Paprika – Smoked paprika creates an even richer flavor, while sweet paprika offers a milder taste.
- Cayenne Pepper – Skip it for a kid-friendly version or increase it if you enjoy extra heat.
- Salt – Sea salt or kosher salt both work well. You can even finish the fries with flaky sea salt just before serving.
Ways To Serve
- Serve with grilled chicken drumsticks or baked salmon.
- Pair them with homemade garlic aioli or spicy chipotle mayo.
- Add them to a summer barbecue instead of traditional French fries.
- Enjoy them alongside baked chicken drumstick and blackberry glaze, kale salad or summer detox salad.
- Sprinkle with fresh Parmesan cheese while they’re still warm.
- Finish with chopped parsley and a squeeze of fresh lemon juice for a bright, fresh flavor.
- Serve with your favorite dipping sauce, like ranch, avocado crema, honey mustard, or tzatziki.
Personally, I think these fries hardly need a dip. When they’re roasted until deeply golden with those crispy edges, I find myself grabbing one after another straight from the baking sheet. More than once, I’ve had to make a second batch because the first mysteriously disappeared before dinner ever made it to the table!
Storage
Store leftover kohlrabi fries in an airtight container in the refrigerator for up to 4 days. Reheat them in a 400°F oven or an air fryer for a few minutes to bring back their crispy texture. I don’t recommend microwaving them because they’ll become soft instead of crisp.
Every time I make these kohlrabi fries, I’m reminded that some of the simplest recipes become lifelong favorites. I still get excited every time kohlrabi season arrives.
I think kohlrabi deserves so much more attention. It’s affordable, nutritious, naturally gluten-free, low in carbohydrates, and surprisingly delicious. Whether you’re following a keto lifestyle, looking for more vegetable-forward meals, or simply searching for new summer recipes, these crispy kohlrabi fries are worth adding to your table.
If you’ve never cooked with kohlrabi before, I hope this recipe gives you the confidence to try something new. Who knows? Maybe you’ll find yourself doing what I did as a kid in Poland, peeling a fresh kohlrabi and eating it like an apple. Some traditions are simply too good not to share.
Crispy Kohlrabi Fries
Ingredients
- 5 Kohlarbi
- 1 tsp Garlic granules
- 1 tsp Onion granules
- 1 tbsp Paprika
- 1/4 tsp Cayenne optional or smoked paprika
- 1 tsp Salt
- 3 tbsp Olive oil
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.2. Peel the kohlrabi generously. This is one step I never skip. Even if the bulb looks young and tender, the outer layer can still be fibrous. Removing that thick skin gives you fries with a much better texture.3. Slice the peeled kohlrabi into evenly sized sticks, about ¼-inch thick. Try to keep them similar in size so they roast evenly.4. Place the kohlrabi fries in a large bowl and drizzle with olive oil. Add the garlic powder, onion powder, paprika, cayenne pepper, and salt. Toss until every fry is evenly coated.5. Arrange the fries in a single layer on the prepared baking sheet. Give them a little space between each piece. Crowding the pan causes the vegetables to steam instead of roast, and that's the quickest way to lose those crispy edges.6. Roast for about 25–35 minutes, flipping halfway through. The fries should be golden around the edges and tender when pierced with a fork.7. Serve immediately while they're hot and crispy.After testing this recipe several times, I found that roasting works better than air frying for larger batches. The oven allows the fries to caramelize beautifully without needing to be cooked in multiple rounds. If you do use an air fryer, simply work in smaller batches for the crispiest results.
Nutrition
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