Crispy Baked Kohlrabi Chips

Move over kale chips, kohlrabi is in season! Kohlrabi lands somewhere between a radish and a turnip, but don't be fooled by this odd-looking vegetable. It's a versatile member of the cabbage family and its crunchy, mildly spicy flavor can perk up a variety of dishes. It's also bold enough to stand on its own in a salad, slaw or soup, fried up in fritters, roasted or baked into chips.

These thinly sliced kohlrabi rounds make an excellent "chip" to dip in zesty garlic pesto or in creamy hummus. Who says snacking can't be healthy and satisfying at the same time?

Ingredients

• 4 medium-sized purple or green kohlrabi, tough stems and leaves removed (no need to peel)
• 2 Tablespoons olive oil
• 2 teaspoons fine sea salt
• Freshly ground pepper
• Pinch of cayenne pepper (optional)

Preparation

1. Preheat the oven to 400° F.
2. Slice the kohlrabi into 1/8 inch rounds. This works best with a mandolin, however, a sharp knife and a steady hand will do the trick.
3. Toss the kohlrabi with oil, salt, pepper and cayenne (optional).
4. Place on a prepared baking sheet and bake in the oven until golden brown and crisp on all sides. About 15-20 minutes. Toss halfway through cooking.
5. Depending on the size of each chip they will finish at different times. Remove the chips as needed and return the sheet with the remaining chips to cook as long as needed.