These air fryer kale chips turn a bunch of fresh kale into a light, crackly snack with garlic and sea salt. Preheat the air fryer to 350°F (177°C) for about 3 minutes, then cook the kale for approximately 5 minutes per batch, or about 10 minutes for two batches. No flipping or shaking is needed; check the leaves partway through because thin edges can brown quickly.
Ingredients
- 1 bunch fresh kale, about 8 ounces before trimming
- 1 tablespoon olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon fine sea salt, or to taste
How To Make It
- Rinse the kale under running water. Dry it thoroughly with a salad spinner and a clean towel; moisture left on the leaves makes crisping harder. Strip away the thick center stems and tear the leaves into roughly 2-inch pieces. Keep the pieces fairly similar in size so they cook evenly.
- Preheat the air fryer to 350°F (177°C) for about 3 minutes with its basket and crisper plate in place. Do not put loose parchment in the basket while it preheats.
- Toss the kale with the olive oil and garlic powder in a large bowl. Rub gently to distribute a thin coating rather than leaving oily spots. Divide the leaves into two batches.
- Spread the first batch loosely over the perforated crisper plate. Keep air passages open and avoid packing the leaves down. If your model needs an approved lightweight-food rack or cover to keep kale from blowing toward the heating element, fit it according to the appliance instructions.
- Air fry for about 5 minutes, checking at 3 minutes without shaking. Remove the kale when the leaves are crisp and mostly green, with only a little browning at the edges. Repeat with the second batch, then sprinkle both batches with sea salt while warm.
Tips
Watch closely near the end: delicate leaves can go from crisp to bitter and dark in a short time. If some pieces finish early, lift them out carefully with tongs and let the others cook a little longer. Do not leave the air fryer unattended while cooking such lightweight food. If leaves lift toward the heating element and your appliance has no approved way to secure them, stop cooking and use an oven instead.
Use the perforated basket or crisper plate rather than a solid pan or liner; moving air helps the kale dry out. Your appliance must be able to reach 350°F (177°C) for this method. Kale chips do not have a meat-style minimum internal temperature—look for crisp leaves instead.
Enjoy them fresh, while their garlicky crunch is at its best!
