Provider Farm

From our fields, for your family

Chili Dusted Kohlrabi Fries with Cilantro Lime Dipping Sauce


Kohlrabi Fries

  • 2 kohlrabi roots (stems and leaves removed, if they came with them attached – you can sautee those parts, if you want)
  • 2 Tbs. melted coconut oil, ghee, or olive oil
  • salt
  • chili powder and ground cumin


Cilantro lime Yogurt Sauce

  • 1/2 cup plain yogurt (or sour cream)
  • 1 Tbs. lime juice, plus a pinch of lime zest
  • 2 Tbs. chopped fresh cilantro
  • salt and pepper to taste

To make fries:
Preheat your oven to 425F. Wash the kohlrabi, then use a sharp paring knife or good vegetable peeler to peel them. Cut them into matchsticks.
On a large rimmed baking sheet, toss the kohlrabi sticks with the oil and sprinkle very generously with salt and chili powder, and sprinkle on a smaller amount of cumin. Spread the kohlrabi in a single layer.
Bake in the oven, flipping once, until they are soft and getting blistered and dark on the outside, about 30 minutes.
Remove and eat warm with ketchup or with yogurt dipping sauce (see below).

To make sauce:
Stir all ingredients together. It’s that simple!

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