I still remember the first time I tried kale chips—it was at a friend’s house, and I was skeptical. Kale in chip form? It sounded almost too healthy to be delicious. But the moment I bit into one, that salty crunch completely changed my mind. Since then, I’ve been hooked, and once I discovered how simple they are to make in an air fryer, I never went back to the oven method.
Making kale chips at home means you get that perfect balance of crispiness and flavor without the grease and heaviness of regular potato chips. They’re quick, easy, and actually fun to make because you can experiment with different seasonings. Whether you need a quick snack between meals or a guilt-free side to munch on, these air fryer kale chips hit the spot every single time.
What You Need To Make This Recipe
Kale: The star of the show, kale becomes wonderfully light and crispy when air-fried. Look for fresh, firm leaves that are deep green in color. Curly kale works best because its edges crisp up beautifully, but you can also use lacinato (Tuscan) kale for a flatter, more delicate chip.
Olive oil: Just a small drizzle of olive oil helps the kale crisp up perfectly without drying out. It also adds a subtle richness and helps any seasonings stick to the leaves. If you prefer, you can use avocado oil or another light cooking oil.
Salt: A pinch of salt is essential to bring out the natural earthy flavor of the kale. Go for sea salt or kosher salt for the best texture. Keep in mind that kale shrinks when cooked, so season lightly—you can always add more afterward.
Optional seasonings: This is where you can get creative! Garlic powder, smoked paprika, chili flakes, or even nutritional yeast for a cheesy flavor all work wonderfully. These extras let you tailor the chips to your taste preferences.
Ingredients List
- 1 bunch of kale (about 6 cups, stems removed and leaves torn into pieces)
- 1 tablespoon olive oil
- ½ teaspoon salt (or to taste)
- Optional: ½ teaspoon garlic powder, smoked paprika, or nutritional yeast
How to Make Air Fryer Kale Chips
Step 1: Prepare the kale
Wash the kale thoroughly and dry it completely with a kitchen towel or salad spinner. Any leftover moisture will prevent the chips from crisping properly, so this step is important. Remove the tough stems and tear the leaves into bite-sized pieces.
Step 2: Season the leaves
Place the kale pieces in a large bowl. Drizzle with olive oil, sprinkle with salt, and toss gently with your hands until every leaf is coated. Add any extra seasonings you’d like at this point.
Step 3: Arrange in the air fryer
Spread the kale in a single layer inside your air fryer basket. Don’t overcrowd the basket—if needed, work in batches. Overlapping leaves won’t crisp evenly.
Step 4: Air fry to perfection
Cook the kale at 350°F (175°C) for 5–7 minutes, shaking the basket halfway through to ensure even crisping. Keep a close eye on them toward the end—kale can go from crisp to burnt very quickly.
Step 5: Cool and enjoy
Remove the kale chips from the basket and let them cool for a minute or two. This helps them crisp up even more. Taste and adjust with extra seasoning if needed.
Tips for Making This Recipe
- Make sure the kale is fully dry before cooking—this is the key to crispy chips.
- Massage the oil into the leaves with your hands; it ensures even coverage.
- Don’t overload the air fryer basket—cook in batches if necessary.
- Watch closely near the end of cooking time; kale burns fast once it starts to crisp.
- Experiment with seasonings—try ranch powder, everything bagel seasoning, or a dusting of parmesan for variety.
- Store any leftovers in an airtight container, but keep in mind they’re best eaten fresh.
FAQs
Can I use pre-washed bagged kale?
Yes, but make sure it’s very dry and free of any extra water. You may also need to remove large stems if they’re still attached.
Why are my kale chips soggy?
This usually happens when the kale isn’t completely dry or the air fryer basket is overcrowded. Spread the leaves out in a single layer for best results.
How long do kale chips last?
They’re best enjoyed the day you make them, but if stored in a sealed container at room temperature, they can last up to 2 days.
Can I make these without oil?
You can, but they won’t be as crispy. A light coating of oil really improves both the texture and flavor.
What’s the best type of kale to use?
Curly kale gives the crispiest results, but Tuscan (lacinato) kale works too—it just produces flatter, more delicate chips.