Air Fryer Recipe
Salt and Vinegar Kale Chips
These salt and vinegar kale chips make a crisp, savoury snack, and they’re just right for cooking in the air fryer.
Ingredients
- 200g of fresh kale leaves
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon sea salt
- 1/2 teaspoon garlic powder (optional)
Method
- Wash the kale leaves well and dry them thoroughly, then remove the thick stems and tear the leaves into bite-sized pieces.
- In a mixing bowl, stir together the olive oil, apple cider vinegar, sea salt, and garlic powder. Toss the kale leaves through the mixture until evenly coated.
- Preheat the air fryer to 150°C (300°F). Spread the kale in a single layer in the air fryer basket.
- Cook for 5-7 minutes, shaking the basket halfway through. Keep a close eye on it so the kale doesn’t burn.
- Remove from the air fryer once the kale is crispy and lightly browned. Leave to cool before serving.
Why this works in an air fryer
Kale crisps when forced convection drives off surface moisture faster than the leaf structure collapses. Thorough drying is crucial because vinegar adds water; a thin oil film helps conduct heat, slows scorching at the edges, and carries the salt so the leaves season evenly rather than in harsh patches.
Equipment notes
Assumes a 4–5 litre basket taking about half the kale in a loose single layer; cook in batches if leaves overlap. In a single-drawer air fryer, shake and rotate the pile halfway. In a dual-zone model, split the kale between drawers, use match cook if available, and check the smaller or hotter drawer 1–2 minutes early.
Common pitfalls
- Chips are leathery or limp after 7 minutes? The kale was wet or crowded; return it in a thinner layer for 2–3 minutes at 150°C, shaking once.
- Edges are dark brown while centres stay chewy? Pieces are too large or folded; tear them smaller, remove any remaining ribs, and shake more aggressively halfway through.
- White salt patches or sharp vinegar spots? The dressing was not evenly distributed; massage the leaves lightly until just glossy, then spread them out before cooking.
- Leaves are flying into the element or scorching at the top? The pieces are too light and dry for the airflow; use a trivet or rack to hold them down for the first 3 minutes, then remove it to finish crisping.
Variations & substitutions
- Use malt vinegar instead of apple cider vinegar for a chip-shop flavour; it is a little sharper, so keep the quantity the same and watch browning closely.
- Swap olive oil for rapeseed oil for a more neutral taste; cooking time is unchanged but the kale may taste less rich.
- Add 1/2 teaspoon smoked paprika with the garlic powder; it darkens quickly, so start checking at 5 minutes.
- Use cavolo nero instead of curly kale; slice it into smaller ribbons and expect it to need 1–2 minutes longer because the leaves are thicker.
Storage & reheating
Keep completely cooled chips in an airtight container for up to 2 days, then re-crisp in the air fryer at 140°C for 1–2 minutes.
Nutrition
Calories: 250
