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20-minute kohlrabi fries

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  • Author: Lynn
  • Total Time: 20 minutes
  • Yield: 2 1x



For the fries:

  • 2 kohlrabi cabbages
  • 1 tablespoon of avocado or coconut oil (see notes)
  • 2 tablespoons of cajun spice (see notes)
  • 2 tablespoons of spelt flour (see notes for a gluten-free option)
  • sea or rock salt

For the mayonnaise:

  • 2 tablespoons of white almond butter
  • 3 tablespoons of water
  • 2 tablespoons of extra-virgin olive oil
  • 1 teaspoon of dijon mustard (no sugar added)
  • 1 teaspoon of fresh lemon juice
  • 1 teaspoon of apple cider vinegar
  • 1 teaspoon of maple syrup or honey
  • sea or rock salt and pepper to taste


  1. Peel the kohlrabi and cut it into long fries. Place them in a bowl and add the remaining ingredients except for the salt and mix well.
  2. Pre-heat the oven to 200 °C fan setting. Place the fries on a backing sheet covered with baking paper. Make sure they do not touch each other. Bake the fries for 10 minutes, then turn them around and bake for another 5-10 minutes.
  3. While the fries are baking, make the mayonnaise by simply whisking all ingredients together. Season with salt and lemon juice to taste.
  4. Season the kohlrabi fries with salt and serve with the mayonnaise.


  • I use store-bought cajun spice, but you can easily make your own. Simply mix 1 tablespoon of paprika powder with 1 teaspoon of thyme, 1 teaspoon of majoram, 1/4 teaspoon of cayenne pepper and 1/4 teaspoon of freshly ground black pepper.
  • Use 2 tablespoons of potato starch or gluten-free flour instead of spelt flour for a gluten-free version.
  • Since I bake these fries on high heat, I use a heat-resistant oil such as avocado or coconut oil. If you do not want to use either due to environmental reasons you can use any heat-resistant plant oil such as rapeseed oil (though it is not my preferred type of oil).
  • Prep Time: 5
  • Cook Time: 15