These baked kohlrabi or other root chips are pretty irresistible. I ate two baking traysful in one sitting. Although baked root chips will never attain the chip perfection that comes from deep frying, these are a close approximation, and without all the hoopla that must attend the deep fry method. Two key elements here: thin slices and low temperature. A mandoline or other slicing utensil is best here, unless your knife is very sharp and your slicing skills are keen.
1 or 2 kohlrabis or other round roots
vegetable oil, as needed
salt and pepper, to taste
any dried herb or spice mixture, such as curry powder, optional
1. Preheat oven to 250ºF. Position two racks in an upper and lower position in the oven. Line two baking sheets with parchment paper or baking mats.
2. Peel the kohlrabi(s). Put into a bowl. Add oil to lightly coat. Add in some salt, and if you like, pepper, as well as some dried herb or perhaps curry powder. Toss well, making sure that all the slices are coated with the oil and seasonings.
3. Distribute slices on baking sheets each in a single, non-touching layer. Put a tray on the bottom rack and the other on the top. Bake for 30 minutes, then switch trays. Also, if you like, rotate trays from back to front. Bake for another 30 minutes or even longer, checking frequently for doneness. As the slices become mostly golden brown, remove them and transfer to a paper-towel-lined plate or surface. Allow to cool, they’ll crisp up as they cool. Then dive in!