From Dishing Up The Dirt
4 medium-sized kohlrabi, tough stems and leaves removed (no need to peel)
2 Tablespoons grapseed oil (or olive oil)
2 teaspoons fine sea salt
Freshly ground pepper
Pinch of cayenne pepper
For the hippie ranch dip:
1/4 cup tahini
3 Tablespoons water + more to thin if necessary
1 Tablespoon fresh lemon juice
2 Tablespoons nutritional yeast
2 cloves of garlic, minced
1/4 cup fresh dill, minced
1/4 cup fresh parsley, minced
2 teaspoons onion powder
pinch of ground cayenne pepper
fine sea salt and pepper to taste
Preheat the oven to 400 degrees.
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.
Toss the kohlrabi with oil, salt, pepper and cayenne. 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. Depending on the size of each chip they will finish at different times. Remove the chips as needed and return the pan with the remaining chips to cook as long as needed.
While the kohlrabi cooks prepare the dip. Combine all the ingredients for the "ranch" in a food processor or use an immersion blender. Process until smooth and well combined. Taste test and add more seasonings or water to thin.
Serve kohlrabi chips with the ranch dip and a sprinkle of more salt and pepper. Enjoy!