Photography: Raymond Hom

Source: Martha Stewart Living, June 2011

Ingredients

  • Very thinly sliced, unpeeled kohlrabi
  • Olive oil
  • Coarse salt

Directions

  1. Toss kohlrabi with olive oil. Season with salt. Arrange in a single layer on a baking sheet lined with a nonstick mat. Bake at 250 degrees, rotating sheet, until crisp and deep golden, 35 minutes to 1 hour; transfer chips as they're done to a paper-towel-lined plate. Season with salt.

Cook's Note

Look for kohlrabi with unblemished leaves and a bulb that's 3 to 4 inches in diameter; the bulb should not appear cracked or overgrown.

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