Crispy Air Fryer Kale Chips
Crispy Kale Chips are a game changer when it comes to healthy snacking, and if you haven’t tried making them in the air fryer yet, you’re in for a treat.
Ingredients
- 100 g kale
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
Instructions
- Start by washing your kale thoroughly. It’s important to dry the leaves completely—any moisture will keep them from getting crispy. You can pat them dry with a clean kitchen towel or use a salad spinner.
- Once dry, remove the thick stems from the kale leaves. You’ll want to tear the kale into bite-sized pieces, roughly the size of a chip. The leaves will shrink as they cook, so don’t make them too small.
- In a large bowl, drizzle the kale with 1 tablespoon of olive oil. Massage the oil into the kale to ensure the leaves are evenly coated.
- After the oil, sprinkle on your seasonings of choice. Salt and pepper are a must, but you can add garlic powder, paprika, or any other flavors you like. Give the kale a good toss to make sure each leaf is covered.
- Place the kale leaves in the air fryer basket in a single layer. If you have a lot of kale, you may need to cook it in batches.
- Set your air fryer to 375°F (190°C) and cook the kale for 4 to 6 minutes. Halfway through, give the basket a good shake to ensure even cooking. Keep a close eye on the kale during the last minute—because it’s thin, it can go from perfectly crispy to burnt pretty quickly.
- Once the kale is done, remove it from the air fryer and let it cool for a minute or two. The chips will crisp up even more as they cool.
Notes
- Crowding the basket will lead to uneven cooking and soggy chips. It’s better to cook in smaller batches and get perfectly crispy results.
- Kale can burn quickly in an air fryer, especially during the last minute or two of cooking. Keep an eye on them, and don’t be afraid to check a little early to prevent burning.
- The beauty of kale chips is how easily you can switch up the flavors. Try out different combinations of seasonings each time you make them. Garlic and Parmesan? Perfect. A dash of cayenne for a spicy kick? Go for it!
- For the crispiest chips, always use fresh kale. Avoid using kale that’s wilted or starting to turn yellow, as it won’t cook up as well.
- If you have any leftovers, store your kale chips in an airtight container to keep them crisp. However, they’re best enjoyed fresh.