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Chips from kohlrabi leaves – better than the bulb

Want to know a recipe for Beginners? Try this: Chips made out of the leaves of Kohlrabi. I bring them to all my workshops and everybody love them. They are prepared in minutes.


Brassica-Plants – meaning all the cabbage vegetables – are wonderful for eating from Leaf to Root. Everything is edible. And I mean: Everything! The flowers, the seeds, the roots.


Think about which cabbage-vegetables do you know . From one plant, we eat the leaves (savoy cabbage), from the next the bulb (kohlrabi) and from the next the unopened flower (broccoli). And the we now rapeseed, which is eaten as seed, but also pressed into oil. Also roots we know, such as horseradish, which is botanically in the same family as out well known cabbages, the family of Brassicaceae.


Why am I telling you this? because it makes clear, that a kohlrabi leaf is nothing else than a cabbage leaf. And it is edible. More than that: It is a wonderful vegetable, if prepared right. Easiest way is to bake some chips. If I prepare them for my workshops at home, I have to be prepared to argue with my son, because he wants all for himself:-)


By the way: You can prepare these Chips with leaves of all the brassica-plants. If you have a garden, try brussel sprouts, cauliflower or broccoli. You also can use the leaves of the radishes. Depending on how thick the leaves are, the time to bake the chips is shorter or longer. If you try radish leaves, you might lower the temperature a bit.


Chips from kohlrabi leaves. Fotografie: Patrick Schürmann




Chips from kohlrabi leaves baked in the oven




kohlrabi leaves

plive oil or rapeseed oil



baking paper





Loosen the leaves from the leaf ribs and pluck them into pieces. Marinate with a little salt and oil, either by hand in a bowl or with a wooden trowel. It is important that at the end the whole leaf is covered with a thin film of oil.


Place the marinated leaves on a tray lined with baking paper so that the pieces do not touch.


Bake for around 20 minutes at 130 degrees (circulating air). It also works without circulating air, then maybe just turn the tray once. How long it takes depends on the thickness of the leaves and on the function of the oven. So, ideally, check every now and then to see if the chips are crispy.



Tips and information:


You can also bake the chips at a higher temperature, they will then simply brown faster, you have to take good care that they do not burn. And of course you can also choose a lower temperature. The chips then keep the green color better. However, I like it very much if they are lightly browned and have nice roasted aromas.






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