Air Fryer Recipe
Lemon Herb Crispy Kale Chips
Kale chips transform from bitter to beautifully crisp when dried thoroughly and lightly coated. The air fryer excels here, swiftly removing moisture while using minimal oil to achieve a perfect crunch.
Ingredients
- 180g curly kale, tough stems removed, leaves torn into roughly 5–6cm pieces
- 1 tbsp olive oil, plus up to 1 tsp extra if needed
- Finely grated zest of 1 unwaxed lemon
- 1 tsp lemon juice, added after cooking
- 1 tsp dried mixed herbs, or 1 tbsp finely chopped fresh parsley and thyme
- ¼ tsp garlic granules
- ¼ tsp fine sea salt, plus a pinch more to finish if needed
- ⅛ tsp freshly ground black pepper
- 1 tsp nutritional yeast, optional
- Pinch of chilli flakes, optional
Method
- Strip kale leaves from stems and tear into even pieces.
- Wash and dry kale thoroughly using a salad spinner and tea towel.
- Place dry kale in a bowl, drizzle with 1 tbsp olive oil, and massage for 30–45 seconds.
- Mix lemon zest, herbs, garlic granules, salt, pepper, and nutritional yeast in a small bowl.
- Sprinkle seasoning over kale while tossing.
- Preheat air fryer to 150°C for 2–3 minutes.
- Arrange half the kale in the air fryer basket in a loose layer.
- Air fry at 150°C for 4 minutes, then turn leaves with tongs.
- Continue air frying for 2–4 minutes, checking every minute.
- Transfer cooked kale to a plate and repeat with remaining kale.
- Mist or sprinkle 1 tsp lemon juice over cooked chips and taste for salt.
- Serve within 10 minutes for best crunch.
Nutrition
Calories: 250
