Recipe & Pic from It’s A Veg World After All
Turn this dish into a veggie snack platter by roasting your beans and carrots and serving them alongside the chips and dip!
1-2 kohlrabi bulbs - peeled
1 tablespoon olive oil
Sea salt - to taste
Ground black pepper - to taste
For the dip:
1 cup plain Greek yogurt
2 tablespoon shallots - finely chopped
¼ teaspoon dill - more to taste
¼ teaspoon garlic powder - more to taste
Preheat the oven to 400 degrees F. Spray three large baking sheets with oil. Be careful not to use too much oil or the chips won't crisp up. You just want enough so the chips don't stick.
Using a mandoline or a very sharp knife, slice the kohlrabi into ⅛" slices. In a large bowl, toss the slices in olive oil, salt and pepper. Lay the slices on the baking sheets, being careful not to overlap them. You may need to cook a few batches if all of the slices do not fit.
Bake the slices for 20 to 25 minutes, flipping them halfway through. Some of the chips will cook faster than others, so you will want to check their progress every 5 minutes.
While the chips are cooking, prepare the dip by combining the ingredients in a small bowl. You can add more or less seasonings to taste.
Remove the chips from the baking sheets when they are finished. They will crisp up a bit more as they cool. Serve immediately with the dip and enjoy!