Kale Chips Recipe Air Fryer Oven

AIR FRYER KALE CHIPS

Steps:

• Prep: Wash and dry kale. Cut the leaves away from the spine, then roughly tear the leaves into bite-sized pieces. Massage oil into the leaves, making sure each piece of kale has a thin coat of oil. Sprinkle with salt and toss to coat.
• Transfer: Lay kale in a single layer in your air fryer basket, uncurling the leaves as much as possible while keeping them from overlapping too much (you may need to cook in batches).
• Cook: Air fry for 4 to 5 minutes at 375°F (190°C), shaking the pan once to help them cook evenly. Keep a close eye on them after 3 minutes. They're done when crispy!

SALT & VINEGAR AIR FRYER KALE CHIPS (OVEN OPTION)

Steps:

• Wash and dry kale bunch, making sure the leaves are completely dry. If there's any moisture left on the leaves, you'll end up with soggy kale chips.
• Rip the leaves off the stems and away from the rib of the kale. Tear into desired chip-sized pieces.
• Place dry kale in a bowl and toss with oil spray, garlic powder, vinegar, a heavy pinch of sea salt or flaked sea salt, and optional crushed black pepper.
• Divide the prepared kale in half to cook in batches. Place half of the kale leaves in a preheated air fryer at 375F (see notes if you don't have this temperature setting). Air fry for 4 minutes, tossing chips half way.
• Check crispiness of chips and air fry an additional 1-2 minutes watching closely to ensure the kale does not burn. Once crisp, remove kale from the air fryer and place back into the mixing bowl.
• Repeat steps 4 and 5 for the second batch of kale chips.
• Once all chips are cooked through and placed in a bowl, add more sea salt to taste and optional splash of lemon juice. Serve with vegan ranch, dipping sauce of choice, or eat on their own.
• Wash and dry kale bunch, making sure the leaves are completely dry. If there's any moisture left on the leaves, you'll end up with soggy kale chips.
• Preheat oven to 300F. While preheating, massage kale for 1 minute to soften the leaves. Tear or chop leaves into chip-size pieces.
• Season with oil spray, garlic powder, vinegar, a heavy pinch of sea salt or flaked sea salt, and optional crushed black pepper before baking.
• Bake 8-10 minutes. Flip and rotate pan, then bake an additional 10-12 minutes, checking crispiness at 8 minutes.
• Once all chips are cooked through, place in a bowl and season with more sea salt and optional splash of lemon juice. Serve with vegan ranch, dipping sauce of choice, or eat on their own.

AIR-FRIED KALE CHIPS

Steps:

• Preheat an air fryer to 360 degrees F (180 degrees C) according to manufacturer's instructions.
• Stir kale leaves off the stems and chop into small pieces. Place in a large bowl; add olive oil, salt, paprika, garlic powder, pepper, and cayenne. Toss until well coated.
• Add a layer of kale leaves to the air fryer basket. Cook for 3 minutes. Shake the basket and pour kale out onto a cutting board or baking sheet to cool and crisp up. Repeat with remaining kale, working in batches to prevent it from steaming and getting soggy.

AIR-FRYER KALE CHIPS

Steps:

• Preheat air fryer to 375°. Remove tough stems from kale and tear leaves into large pieces. Place in a large bowl. Add olive oil and massage into leaves, coating evenly. Sprinkle kale with seasoning and salt. In batches, arrange leaves in a single layer on greased tray in air-fryer basket. , Cook until crisp and just starting to brown, 5-7 minutes. Let stand at least 5 minutes before serving.

BAKED KALE CHIPS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
• With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
• Bake until the edges brown but are not burnt, 10 to 15 minutes.