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Crisp curly kale chips piled in a speckled stoneware bowl with visible airy texture, a few lemon curls and scattered fine salt.; title text reads Crispy Air Fryer Kale Chips Recipe
Good Fork Daily Editorial Kitchen

Crispy Air Fryer Kale Chips Recipe

Light, crisp kale chips with measured oil, a low-burn temperature, and a reliable small-batch method.
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Prep Time 12 minutes
Cook Time 6 minutes
Cooling 3 minutes
Total Time 21 minutes
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 55
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large bunch curly kale about 6 ounces
  • 2 teaspoons olive oil
  • 1/4 teaspoon fine salt plus more after cooking if needed
  • 1/4 teaspoon garlic powder optional
  • 1 tablespoon nutritional yeast optional

Equipment

  • Air fryer
  • Salad spinner or clean towels
  • Large bowl
  • Tongs

Method
 

  1. Remove tough stems, tear leaves into 2-inch pieces and dry them completely.
  2. Preheat the air fryer to 325°F for 3 minutes.
  3. Add oil to the kale and massage with fingertips until each leaf has a faint sheen. Add salt and optional seasoning.
  4. Place a loose single layer in the basket. Use an approved rack only if the manufacturer permits it and leaves tend to lift.
  5. Air fry 3 minutes, shake gently, then cook 1 to 3 minutes more. Remove crisp pieces as they finish.
  6. Spread on a rack or plate for 3 minutes; the leaves become crisper as steam escapes.

Notes

  • Read relevant ingredient labels and the manual for any appliance used.
  • Begin checking at the early end of the time range.
  • The storage guidance in this article follows the general principle of cooling food before covering; kale-chip quality is best at room temperature rather than refrigerated.
  • This recipe was developed through culinary research and editorial review.