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Air Fryer Kale Chips

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Light and crispy air fryer kale chips made with fresh kale, a small amount of oil, and simple seasonings. They cook in just a few minutes for an easy, crunchy homemade snack.

Ingredients

  • 1 medium bunch fresh kale
  • Extra-virgin olive oil or avocado oil
  • Fine sea salt
  • Garlic powder, optional
  • Onion powder, optional
  • Smoked paprika, optional
  • Freshly ground black pepper, optional

Instructions

  1. Wash the kale thoroughly under cool water. Remove the thick center stems and tear the leaves into similarly sized medium pieces.
  2. Dry the kale completely using a salad spinner, then pat away any remaining moisture with a clean kitchen towel. Thorough drying helps the kale become crisp instead of steaming.
  3. Place the kale in a large bowl and drizzle with a small amount of olive oil or avocado oil. Gently massage and toss until the leaves are very lightly and evenly coated.
  4. Sprinkle lightly with salt and add garlic powder, onion powder, smoked paprika, or black pepper if desired. Season conservatively because the kale shrinks during cooking and the flavors become more concentrated.
  5. Arrange the kale loosely in the air fryer basket without packing it too tightly. Cook in batches if necessary so air can circulate around the leaves.
  6. Air fry at 350°F (175°C) for approximately 4–6 minutes. Gently shake the basket after 2–3 minutes and check frequently toward the end to prevent burning.
  7. Carefully transfer the kale chips to a plate or tray and let them cool for a few minutes. They will become even crispier as they cool before serving.

Notes

  • Make sure the kale is completely dry before adding oil because excess moisture can prevent it from becoming crispy.
  • Use only enough oil to lightly coat the leaves. Too much oil can make kale chips heavy or soggy.
  • Remove thick center stems because they do not crisp at the same rate as the leaves.
  • If lightweight kale leaves are blown toward the heating element, use an appropriate air-fryer rack or accessory specifically designed for your model.
  • For garlic kale chips, season with garlic powder rather than fresh minced garlic, which can burn quickly.
  • For a cheesy variation, add finely grated Parmesan near the end of cooking or immediately after air frying.
  • For a vegan cheesy flavor, season the kale with nutritional yeast.
  • Store completely cooled leftovers in an airtight container at room temperature for 1–2 days. Avoid refrigeration because moisture can soften the chips.
  • To re-crisp softened kale chips, air fry at 300°F (150°C) for 1–2 minutes, watching carefully to prevent burning.

Nutrition

Find it online: https://thefamilycooking.com/air-fryer-kale-chips/