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Crispy Air-Fryer Kale Chips

Print Recipe
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 large bunch curly kale (Tuscan/lacinato works too; curly gives more nooks for seasoning)
  • 1 to 1.5 teaspoons olive oil or avocado oil
  • 1/4 to 1/2 teaspoon fine sea salt start light; you can add more after
  • 1/4 teaspoon garlic powder optional, but great
  • 1/4 teaspoon smoked paprika optional for smoky vibes
  • 1 to 2 tablespoons nutritional yeast optional for “cheesy” flavor
  • Freshly ground black pepper optional
  • Optional finishing flavors lemon zest, crushed red pepper, everything bagel seasoning, chili-lime seasoning, or a tiny sprinkle of vinegar powder

Method
 

  1. Wash and dry thoroughly. Strip the leaves from the tough stems. Tear leaves into chip-size pieces (about 2-3 inches). Dry them like you mean it—moisture is the enemy of crunch.
  2. Set to 325°F (160°C). Lower heat = crispy chips that don't burn. Trust the process.
  3. In a large bowl, add kale, drizzle with oil, and massage gently for 15-20 seconds. Sprinkle salt, garlic powder, and paprika. Toss to coat evenly. If using nutritional yeast, add half now and half after cooking.
  4. Arrange kale in a loose, even layer. Some overlap is fine, but don't pack it . Work in batches for best results.
  5. Cook 4-6 minutes, shaking halfway. Start checking at minute 3—kale goes from perfect to “uh-oh” fast. Remove pieces that finish early, let the rest go another 30-60 seconds.
  6. While still warm, toss with remaining nutritional yeast (if using) and a tiny pinch more salt. Add lemon zest or chili flakes for extra pop.
  7. Spread on a wire rack or paper towel for 2-3 minutes. They crisp up as steam escapes—science for the win.