Air Fryer Kale Chips
These super-simple air fryer kale chips come out perfectly crispy, and ready for snacking! A healthy alternative to chips, the air fryer makes it even easier to make kale chips cutting down on the cooking time, and reducing the amount of oil!
- 8 ounces kale roughly chopped, stems removed
- 1 tbsp olive oil extra virgin
- ¼ tsp sea salt
- ¼ tsp garlic powder
Wash, dry, and roughly chop kale, removing the leaves from the spine.
Add the kale pieces to a large bowl. Add the olive oil. With your fingertips, massage the oil into the leaves until evenly coated.
Add the salt, and garlic powder. Toss to evenly coat the kale.
Place the kale in a single layer in the air fryer basket. You may need to cook in batches to avoid the kale from overlapping.
Set the air fryer to 375 F, and air fry for 4 minutes, tossing at the 2-minute mark. If needed add a bit more time until they are crisp.
Tips for Making Air Fryer Kale Chips
- Use a salad spinner to remove the excess water from the kale leaves, then pat them dry to ensure all water has been removed.
- Place a metal rack that's made for your air fryer over top of the kale to help keep it from blowing around.
- Tear the leaves into larger pieces than you might think you would need. They will shrink quite a bit in the air fryer.
- Use your fingertips to massage the oil into the kale. This will ensure the oil is evenly distributed on all the leaves and will create a crispy texture.
- Keep a close eye on the kale while it's cooking. It can burn easily, and cook quickly. If the kale is not crisp enough to your liking, crisp for an additional few minutes until the desired consistency is achieved.
- Store in a paper bag at room temperature for up to 7 days, but will be at the peak of freshness between 2-3 days.
Calories: 59kcal | Carbohydrates: 5g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 167mg | Potassium: 281mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5664IU | Vitamin C: 68mg | Calcium: 85mg | Iron: 1mg