Kohlrabi is one weird looking vegetable (therefore I had to get some...). Although they remind me terribly of turnips and other root vegetables, kohlrabi is actually a member of the cabbage family. The turnip-y shape is due to artificial selection of lateral stems and swelling of the stem near the ground (thank you, abigail, for clearing up this misconception of mine!).
The kohlrabi I got from the farmer's market had such bountiful greens that I felt like I was in a jungle when I put them in my fridge. Those I sauteed with oil and garlic a few weeks ago because I knew the root part would last for much longer than the greens.
Think potato chips but much more interesting!
3 kohlrabi bulbs
1 T oil
2 garlic cloves, minced
cayenne pepper, salt, pepper
Preheat oven to 400F
Slice the bulbs as thin as possible (this is where I start dreaming of a Mandoline...)
Mix together the oil, garlic, and spices, toss the kohlrabi slices in the oil mixture.
Arrange the slices in a single layer on a baking pan.
Bake for 20 minutes, flipping halfway through, or until brown and crispy.*
*Cooking time depends on the thickness of the slices so keep an eye on your chips!