Air Fryer Recipe
Kale chips
Kale chips are a healthy and delicious snack that can be easily made using an air fryer.
Ingredients
- 1 bunch of fresh kale
- 1 tablespoon of olive oil
- 1 teaspoon of sea salt
- Optional: nutritional yeast, garlic powder, paprika
Method
- Wash the kale thoroughly under cold water and remove the tough stems.
- Tear the leaves into bite-sized pieces and ensure they are completely dry.
- In a large bowl, drizzle olive oil over the kale leaves and massage the oil into each leaf.
- Sprinkle salt and any other desired seasonings over the kale, mixing well.
- Preheat the air fryer to 175°C (350°F).
- Arrange the kale leaves in a single layer in the fryer basket.
- Cook the kale chips for 3-5 minutes, checking frequently after the first 3 minutes.
- Let the chips cool on a wire rack and store in an airtight container.
Why this works in an air fryer
Kale chips rely on fast moisture removal, not browning. Very dry leaves plus a thin oil film let the air fryer’s convection dehydrate the leaf surfaces before they scorch. Massaging coats the crinkled edges evenly, so the fragile leaves crisp rather than forming wet, leathery patches.
Equipment notes
Assumes a 4–5 litre basket holding roughly half a bunch in a loose single layer; cook in batches if needed. In a single-drawer model, shake or turn once for edge hot spots; in dual-zone drawers, spread the kale more sparsely and expect 1–2 minutes longer when both zones run together.
Common pitfalls
- Edges black by minute 3 but centres still soft? The temperature is too aggressive for the leaf size; drop to 160°C and tear the next batch into larger, more even pieces.
- Chips are limp and dark green after 5 minutes? The kale went in damp or overcrowded; dry it thoroughly with a tea towel or salad spinner and cook a thinner layer.
- Seasoning clumps in salty patches? The oil was not massaged through first; coat the leaves until lightly glossy before adding salt and powders.
- Leaves flying into the heating element? Pieces are too light or the basket is too empty; use slightly larger torn pieces and check early, or hold them down with a metal air-fryer rack if supplied.
Variations & substitutions
- Curly kale gives the lightest, most brittle chips because its ruffled edges catch more airflow; cavolo nero is denser and may need an extra minute.
- Nutritional yeast adds savoury flavour but can brown quickly, so use a light coating and check from minute 3.
- Smoked paprika or garlic powder works well, but fine powders scorch on exposed edges; mix them with the oil before coating the kale.
- Use rapeseed oil instead of olive oil for a more neutral flavour and slightly higher heat tolerance, with no major timing change.
Storage & reheating
Keep fully cooled chips in an airtight container for up to 2 days; re-crisp in the air fryer at 150°C for 1–2 minutes, watching closely.
Nutrition
Calories: 250
