Air Fryer Kale Chips
Oven kale chips often end up either chewy or burnt, because the leaves are so thin that a few seconds decide the result. Air fryer kale chips cook in about 6 minutes and turn evenly crisp when you work in small batches and dry the leaves first. This recipe explains the temperature, the oil you need and how to season kale chips in the air fryer so they stay crunchy.
- Temperature
- 350°F180 °C
- Total time
- 22min
- Prep time
- 10min
- Servings
- 4
- Per serving
- 55kcal
Why the air fryer works for kale chips
Kale leaves are thin, curly and fairly dry compared with most vegetables, so they crisp with very little heat. The fast-moving air in an air fryer pulls moisture from the surface while the ruffled edges brown first, producing the light crunch of a chip without any frying. A thin coat of oil helps the heat spread across the leaf and gives the seasoning something to cling to.
The challenge is the opposite of most air fryer recipes. The leaves are so light that a crowded basket traps steam, and a full one can blow them into the element. Work in two small batches and the result is better than most oven versions.
How to make kale chips in the air fryer
Tap a time to start a timer.
- Strip and tear Remove the thick stems by running your fingers down each stem and pulling the leaf away. Tear the leaves into 2-inch pieces. Pieces that are too small can be blown around by the fan.
- Wash and dry completely Rinse the kale and dry it in a salad spinner, then pat it with paper towels. Any water left on the leaves makes them steam and turn limp instead of crisp.
- Season Massage the kale with the oil in a large bowl for 30 seconds until each leaf has a thin coat. Sprinkle with salt, garlic powder and paprika.
- Cook in batches Preheat the air fryer to 350 °F for . Add half of the kale in a loose layer, filling the basket no more than halfway. Cook for , shaking the basket after , then repeat with the rest.
- Cool and test The chips are done when the leaves feel dry and crumble between your fingers. They firm up more as they cool for on a plate. Cook for 1 more minute if any pieces are still soft.
Times and temperatures
| Air Fryer Kale Chips | Temperature | Time |
|---|---|---|
| Curly kaleShake halfway | 350 °F (180 °C) | 5–6 min |
| Lacinato (dinosaur) kaleThinner, check at 4 min | 325 °F (160 °C) | 5–7 min |
| No oilLess crisp, salt falls off | 350 °F (180 °C) | 5–6 min |
| ParmesanAdd cheese for last 1 min | 350 °F (180 °C) | 5–6 min |
Times are a guide and depend on the size and wattage of your air fryer. See also air fryer cooking times for all foods.
Tips
- Pick curly kale for the crunchiest chips. The ruffles crisp more evenly than flat leaves. Lacinato kale works too but is thinner, so check it earlier.
- Season lightly. Kale shrinks to about a third of its size, so a small amount of salt tastes stronger after cooking. Add more at the end if needed.
- Cool before storing. Warm chips release steam and turn soft in a closed container. Let them rest for 5 minutes first.
What to serve with kale chips
Kale chips are a snack, so serve them in a bowl for game day next to chicken wings or on a plate with hummus. Crumble them over a bowl of soup, a rice bowl or a baked sweet potato instead of croutons, for crunch without bread.
Storing and reheating
Kale chips are best the day they are made. Store completely cooled chips in an airtight container at room temperature for up to 2 days, with a folded paper towel to absorb moisture. If they soften, re-crisp them in the air fryer at 300 °F for 1–2 minutes. Do not refrigerate them, because the humidity makes them limp.
Variations
- Parmesan: Toss the cooked chips with 2 tbsp finely grated Parmesan and return them to the basket for 1 minute (not vegan or dairy-free).
- Nutritional yeast: Replace the garlic powder and paprika with 1 tbsp nutritional yeast and ¼ tsp onion powder for a cheesy flavor that is dairy-free.
- Sweet and salty: Add ½ tsp maple syrup to the oil for a light glaze. Cook for 1 minute less because sugar browns quickly.
- Spicy: Use ¼ tsp cayenne and ½ tsp chili powder instead of the paprika.
If it does not turn out right
- The chips are chewy
- The leaves were damp or the basket was too full. Dry the kale completely, cook a half-full basket, and give the finished chips 2 minutes to cool because they crisp as they cool.
- The edges are burnt and bitter
- Kale goes from crisp to scorched in under a minute. Check after 4 minutes, remove the pieces that are done and use a lower temperature of 325 °F for very thin lacinato kale.
- The leaves fly around in the basket
- The pieces are too light. Tear them larger, around 2 inches, and use less kale per batch so the fan does not blow them into the heating element.
Questions and answers
How long do you cook kale chips in the air fryer?
5–6 minutes at 350 °F, with a shake halfway. Start checking at 4 minutes, because every air fryer runs a little differently.
Can you make kale chips in the air fryer without oil?
Yes, they will crisp, but they taste drier and the salt falls off. About a tablespoon of oil per bunch helps the seasoning stick and keeps the leaves from tasting papery.
Why are my kale chips soggy?
Almost always because of moisture. Water on the leaves, an overfilled basket or storing the chips while warm all make them go soft.
Are air fryer kale chips better than oven kale chips?
They cook faster and more evenly because the air moves around the leaves, and there is no baking sheet to turn. The oven makes bigger batches at once.
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