Quick answer
Wash and thoroughly dry the kale, remove the tough stems, toss the leaves with a small amount of oil and salt, and air fry at about 300 to 350F for roughly 4 to 6 minutes, shaking halfway. Watch closely near the end, since kale chips go from crisp to burnt quickly. Exact settings vary by machine, so start on the cooler, shorter side.
Ingredients
- 1 bunch curly or lacinato (dino) kale
- 1 to 2 teaspoons olive or avocado oil
- 1/2 teaspoon salt, or to taste
- Optional: garlic powder, smoked paprika, nutritional yeast, or a little grated Parmesan after cooking
Steps
- Rinse the kale and dry it completely with a salad spinner and then a clean towel. Any water left on the leaves will make them steam rather than crisp.
- Cut out the thick stems and tear the leaves into large, bite-size pieces. Pieces shrink a lot as they cook.
- In a large bowl, massage in the oil until every leaf has a very light coating. More oil makes them greasy and limp.
- Add salt and spices.
- Preheat the air fryer to about 300 to 325F.
- Spread the kale in a loose single layer, working in batches if needed.
- Cook 3 to 4 minutes, shake, and cook another 1 to 3 minutes until the edges are crisp and the leaves are no longer bendy.
- Let them cool for a minute on a tray. They crisp further as they cool.
Air fryer or oven
Both methods work. The air fryer is faster and does not need a hot oven for a small snack, but the basket holds less per batch. Ovens at around 300F take longer, usually 10 to 20 minutes, and let you spread the kale across a whole tray, which can help it dry out evenly. Choose the air fryer for a small portion and the oven for larger batches.
Why are my kale chips not crispy?
- Wet leaves. The most common cause. Dry them very well.
- Too much oil. A light coating is enough.
- Crowded basket. Leaves piled together steam. Use a thin layer and cook in batches.
- Undercooked. Leaves should feel dry and brittle. Give them another minute if they are still soft.
- Humid storage. Chips soften when they sit in moist air.
Keeping the leaves from flying around
The fan can blow light leaves into the heating element. Tear larger pieces, cook a smaller amount at a time, or place a rack or trivet over the kale if your model allows it. Never cover the basket in a way that blocks airflow.
Seasoning ideas
- Salt and vinegar: a light mist of vinegar before cooking and a pinch of salt
- Cheesy: nutritional yeast and garlic powder
- Smoky: smoked paprika and a little cumin
- Spicy: chili flakes or cayenne
Add cheese and other fine toppings after cooking so they do not burn.
Storage
Kale chips are at their best within a few hours of cooking. If you have leftovers, let them cool completely, then keep them in an airtight container at room temperature for a day or so. They will gradually lose crunch. A short re-crisp in the air fryer can help.
Nutrition and blood thinners
Kale is a nutritious leafy green, and air frying for a few minutes is a gentle method. Kale is high in vitamin K, which matters for people who take warfarin or similar blood thinners. If that applies to you, check with your doctor or pharmacist about how much kale is appropriate.
For another vegetable side from the same machine, try air fryer sweet potatoes. For other healthy snack ideas, see healthy snacks you can make in the Instant Pot.