Crispy crunchy chips made from sliced kohlrabi, apple cider vinegar, and sea salt. These chips are sliced thin, soaked in the salt and vinegar, and dehydrated until nice and crispy.
Kohlrabi, texture-wise, is like a cross between a turnip and a jicama; but it tastes like a mellow cabbage. It has thick light green or dark purple skin that has to be cut off, rather then peeled off. Sometimes the farmers will leave it’s big collard green like leaves on, which could also probably be used to make chips, similar to kale chips, hmmm…yum!
I used to love salt & vinegar chips as a child, they were my favorite chip of all time. It’s been a while since I’ve had one, but I have to say, these chips hit the spot!
If you have ever tried drying vegetables, you know they can get really tough like jerky. Of course the thinner you slice, and the longer you dehydrate, the crunchier it will be, but what about the crisp that chips are known for? This is where the soaking comes into play.
1. Slice Thin
The main important factor is how thin you slice your chips, the thinner the better. I would say I sliced them about 1/8 inch thick. If you want a crunchier, heartier chip you could go up to 1/4 inch thick. If you want a super light and crispy chip go smaller than an 1/8 inch.
2. Soak & Salt
We soak the kohlrabi slices in vinegar and salt so they start to release their starches, soften, and start to become translucent.
The tricky part is getting them all submerged at once so it does’t take too long, otherwise you’ll have to keep flipping them around to make sure they all get submerged in the salt and vinegar, like I did when I used a mixing bowl. In the future I would use a large baking sheet and lay them out all flat, then pour on the vinegar and sprinkle the salt.
Any dehydrator will do, I used the 9-tray Excalibur with a thermostat. I have a tendency to always start dehydration at 165F degrees to prevent fermentation or spoilage. Then after an hour, I turn the thermostat back down to 115 degrees and keep dehydrating until the chips are all the way dry and crispy.
Because it’s only evaporating water in the first hour or so, the food will not actually heat up past 115 degrees, thus it’s still raw.
Even if they look dry, try one, if it’s still a little chewy, keep dehydrating. If your house is really humid, it could take up to 48 hours. If you house is cool and dry it should only take about 24 hours.
- 1 medium kohlrabi
- 1/2 cup apple cider vinegar
- 1 tsp sea salt
- Slice kohlrabi about 1/8 inch thick.
- Lay them out flat on a baking sheet.
- Pour on the vinegar and sprinkle on the salt.
- Cover, or put them in an enclosed place, like an oven, and let them sit and soak for about 2 hours, or until they get flimsy and translucent.
- Lay them out flat on a ventilated dehydrator sheet, and dry until crispy, up to 48 hours.
- Before you end dehydration, make sure to try them, if they are still a little chewy in the middle, keep dehydrating, they should all be very crunchy and crispy throughout.