Kohlrabi “chips” are a nutritious, gluten-free and all-around healthy alternative to crackers. The trick to a perfect kohlrabi chips recipe is to slice them thin enough to be tender, but still thick enough to support the topping. For this use, small kohlrabi are better than large orbs, both for tenderness and shape, and freshly harvested ones are better than those that have been kept long in storage.
The topping should be thick enough to form a tidy mound on the kohlrabi chip. If you use regular yogurt rather than Greek-style, which has been strained to remove some liquid, it will be runny and prone to dribbling — although it could still be used as a dip instead of a spread. Another solution is to use a firm crème frâiche instead of sour cream, which will solidify the mixture. Minced scallion tops, snipped chives or another favorite fresh herb can substitute for rosemary. Yield: 12 canapés, about 2 to 4 servings.
Kohlrabi ‘Chips’ Recipe with Horseradish Cream
• 2 tbsp sour cream or crème frâiche
• 2 tbsp Greek yogurt
• 2 tbsp mayonnaise
• 1 tbsp grated horseradish
• Pinch of salt
• 4 kohlrabi, 1-1/1 to 2 inches in diameter, trimmed and peeled
• 1 to 2 springs of fresh rosemary
1. To make the horseradish cream topping, combine the sour cream, Greek yogurt, mayonnaise, horseradish and salt in a bowl, and whisk vigorously until smooth. It will make about 1/2 cup. Refrigerate if made ahead.
2. Slice the kohlrabi crosswise to make 1/8-inch-thick rounds. Discard any that are less than 1 inch in diameter, or reserve for another use. With a small spoon, drop a mound of topping onto each kohlrabi chip, leaving a little space around the edges. Pluck the rosemary leaves off the stems, and top each wafer with a few leaves. Arrange on a plate and serve.
For more unique ideas on how to prepare kohlrabi, check out these tips and recipes: How to Grow and Cook Kohlrabi and Rosemary.
Barbara Damrosch cooks kohlrabi and tends rosemary with her husband, Eliot Coleman, at Four Season Farm in Maine. She’s the author of The Garden Primer and, with Coleman, The Four Season Farm Gardener’s Cookbook.