Spicy Kohlrabi Fries with Aioli

Spicy and crispy baked kohlrabi fries, served with a garlic mayonnaise. Simple yet delicious.


  • No kohlrabi? Try with parsnips, carrots, swede or turnips. 
  • No smoked paprika? Use cayenne pepper or any other spices you like. 
  • No mayonnaise? Dip your fries into relish or whichever sauce you fancy.

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Servings: 2


2 Kohlrabi

2 tsp Smoked paprika

2 tbsp Olive oil

Salt & pepper

For the aioli:

4 tbsp Mayonnaise / Vegan mayonnaise

2 Garlic cloves (grated)


  1. Preheat the oven to 200 C/180 fan/6 gas mark and line a large baking tray with baking paper. Slice the kohlrabi skin-on into 1.5 cm thick slices.
  2. Then cut into long sticks.
  3. Place your kohlrabi fries onto your prepared baking tray. Sprinkle the fries with smoked paprika, salt and pepper.
  4. Drizzle with the olive oil and gently mix to coat well.
  5. Spread the fries in a single layer, onto the prepared baking tray.
  6. Roast for 25-30 minutes, flipping halfway through until golden and crispy on all the sides.
  7. In a small mixing bowl, combine the mayonnaise/vegan mayonnaise and grated garlic. Set aside.
  8. Remove the fries from the oven and while they are still hot sprinkle with sea salt. Serve with the aioli.
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How to store

Store in an airtight container in the fridge for up to 3 days. Reheat in a preheated oven at 180 C/160 fan/ gas mark 4 for 10 minutes. 


Make kohlrabi gnocchi. Mash the kohlrabi fries, add pasta flour and mix into a soft dough. Roll the dough into sausage shapes, then cut into gnocchi pieces and cook in boiling salted water.