Healthy Snacks

kohlrabi chips recipe

frame your picture…and wonder what else is going on ::::

kohlrabi-prep-side

Those pretty photos you see, they usually are framed up. The ftp image upload for the blog: a mess, still trying to figure that out. (Hacked? Again?) The clutter removed, somewhat. The stray hair tucked behind an ear. The decimated building cropped out of the beautiful rose garden shot nearby. Zoom in and crop out that less-than-favorable friend or relative. Hackers, you suck….*sigh*

kohlrabi-prep2

The same goes for food photography. When I photograph, I am rarely alone. Multi-tasking is my norm, the baby hanging on my leg (Is that shot blurry? Again?), Grub explaining Ninjago detail while I get dressed in the morning, or Peach wielding a knife…to help chop vegetables. This is reality:

kohlrabi-prep3

See that? The baby bathes while I prep food (and she’s drinking the bath water). My few quiet minutes of the day is often when Sky-Girl takes a bath. I am untethered for a short while, perfect for a food photo op. Or trying to learn some basic html (yeah, right).

So this is my frame up today: kohlrabi. This is an underrated Brassica: its odor may invoke concern for a gassy family member, though the flavor is much like a sweet broccoli stem. Pay no mind to the alien look to it: it is easy to chop and add raw to slaws, slice thinly for stir fries, or slice thinly for chips, as I’ve done here. I’ve spent a lifetime framing up kohlrabi, eating it fresh from my parents’ garden as a child, not recognizing until much later the upturned noses of friends. It’s been a long time coming to get back to kohlrabi, its bulb tiered with hearty green leaves, skin purple or green, often absent from the homogenous grocery stores I visited. Most friends had never heard  of this vegetable growing up.

For this post, my kohlrabi is purple on the outside and a lovely barely-there shade of green on the inside. The photograph color does not do justice to the brilliance. See, you never know what you may have. Frame it up. Be surprised. Try something new: many situations in life are offputting at first and end up being somewhat delightful, even with a lingering fart odor. (And so are gauche food bloggers mentioning odious smells.)

kohlrabi-chips

One year ago: rocky road with homemade coffee marshmallows and mulligatawny soup

Two years ago: bacon butty and lemon-rosemary popcorn

Three years ago: bulgarian eggplant dip and indian eggs and potatoes (unday aur aloo)

 

kohlrabi chips recipe
Author: 
Recipe type: healthy snack
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • Kohlrabi (I used 2 bulbs)
  • Olive oil, enough to drizzle over the finely sliced pieces to coat
  • Salt
Instructions
  1. Once you have washed and roughly peeled your kohlrabi, use your mandolin to cut thin slices. I used the 2.0 setting on mine to slice.
  2. Drizzle olive oil over slices and use your hands to coat. Sprinkle with a bit of salt and toss again.
  3. Place slices on lined baking sheets in one even layer. Bake for about 10 minutes, check, then reset timer for another 10 minutes. You may need to bake these chips for up to 40 minutes, depending on how thick you slice your vegetable. I also found that I needed to constantly monitor and flip the slices so that they would more evenly cook. Bake until golden brown and crispy. Remove from the oven and serve immediately. These have a very sweet taste which is beautifully complemented by the added salt.
  4. My mandolin setting of 2.0 made these chips rather thin. Mine were too delicate to use for dips but perfect to eat in hand without adornment.
  5. These keep well in an airtight container for a few days.

 

 

    1 COMMENT

  • Roberta March 1, 2016 Reply

    This is my first experience with cooking Kohirabi. We are trying the chips and also the fritters. My husband became very ill several years ago. After numerous doctors telling him there was nothing wrong with him after the loss of 65 lbs I began experimenting with herbs and organic food. He may have the same problems but he does not have the symptons and the problems have lessened. Thanks for healthy recipes. We just keep moving along trying new things.

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