Kale Chips in the Air Fryer
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My crispy-crunchy 5-ingredient kale chips in the air fryer are cooked in just minutes! I use the perfect time and temperature to get crispy, not soggy, kale chips that are easy to make and have a special nutty cheesy flavor.
Samantha’s Recipe Highlights
Just 5 ingredients. I use just fresh kale, oil, sea salt, pepper, and nutritional yeast for a nutty cheesy flavor!
Crispy in minutes. You would never think a lower temperature of 270°F gets the crispiest kale, but it does! It gives the kale time to lose its moisture while crisping up each piece.
Cheesy flavor without any cheese. Nutritional yeast is my secret ingredient to the most delicious tasting air fryer kale chips. They get a nutty cheesy flavor without any actual cheese!
The Secret to Crispy Air Fryer Kale Chips
Getting the crispiest kale chips in the air fryer come down to 3 easy things. First, the kale must be dried completely. This allows the oil to stick to the kale and lose enough moisture to make the crispy. Otherwise, they will wilt in the basket.
Next is only lightly oil the kale. Too much oil will cause them to get soggy, and too little will make them burn.
Lastly, give them room to air fry and cook them on a lower temperature. Air fryers require airflow to get food crispy, so cook them in a single layer with each kale chip not touching. Then air fry them on low for just a few minutes!
How Long to Cook Kale Chips in the Air Fryer (and what temp)
Kale chips can burn if they are cooked too hot or too long. I’ve tested them 7 different times and temperatures and ended up on this one since they were the crispiest and tastiest.
Cook them in a preheated air fryer at 270°F for just 5 to 7 minutes, shaking the basket gently every couple minutes. Since they need to air fry in a single layer, there will be a few batches.
If you can’t get your air fryer down to 270°F, try using the “bake” feature on your air fryer and try again. If it still won’t go that low, cook them at 300°F for just a minute or two less.
Ingredients You’ll Need
- Kale – I usually use curly kale because it crisps up nicely and holds onto seasoning well. I always remove the stems since they stay tough no matter how long I cook them.
- Olive oil – A small amount of olive oil helps the kale crisp up in the air fryer and gives it a light, satisfying texture.
- Nutritional yeast – I like adding nutritional yeast for a slightly cheesy flavor without needing parmesan cheese. This keeps my kale chips totally vegan on accident!
- Sea salt and pepper – A sprinkle of salt and pepper really brings out the natural flavor of the kale.
Best Kale to Use
I prefer to use curly kale because it holds its shape and gets the best crunch. Plus the ruffled edges hold onto the seasoning so they stay flavorful. It’s the easiest kind of kale to find at the store too.
Lacinato kale, also called dino or Tuscan kale, will work as well. It has a flatter leaf and they crisp up faster, so keep an eye on them when cooking.
How to Make Kale Chips in the Air Fryer
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Wash the kale leaves, then dry them on paper towels or in a salad spinner.
STEP TWO: One at a time, lay a kale leaf on a cutting board and cut down the sides of the stalk. Discard the stalk, then tear the two sides into smaller pieces.
STEP THREE: Place the kale pieces in a bowl and drizzle with olive oil. Using your hands, massage the oil evenly onto all of the kale pieces.
STEP FOUR: Add the nutritional yeast, salt, and pepper, then toss to coat.
STEP FIVE: Preheat the air fryer to 270°F.
STEP SIX: Place the kale in the basket, only adding as much as you can fit in a single layer.
STEP SEVEN: Cook for 5-7 minutes, tossing the kale chips every few minutes to prevent burnt chips. Continue cooking in batches until all the kale has been used.
Expert Tips
- To remove excess moisture after washing the kale leaves, I either pat them dry on paper towels or use a salad spinner. It’s important to get them as dry as possible!
- I always remove the stems from the kale since they don’t crisp up well. No matter how long I roast the stems, they stay tough.
- I use my hands to massage the oil into all the kale pieces to make sure they’re evenly coated and toss the kale with the seasonings very thoroughly.
- It’s important to lay the kale pieces in a single layer in the air fryer basket with minimal overlap so the hot air can circulate properly. It’s better to air fry in batches than to overcrowd the air fryer.
- Gently shaking the basket every few minutes helps me make sure each kale chip gets nice and crispy!
Seasoning Variations
- Spicy: add a little bit of chili powder to give the kale chips a nice kick.
- Garlic parmesan: a little garlic powder and grated parmesan make a great savory cheesy flavor.
- Ranch: dry ranch seasoning works right in place of the nutritional yeast. This gets them to taste like ranch chips!
- Everything bagel seasoning: this gives the kale a salty, oniony flavor. It’s so good!
- Lemon pepper: I love using lemon pepper seasoning in so many things like my lemon pepper sauce, and it tastes bright and zippy in this recipe!
Why Are My Kale Chips Soggy or Not Crispy?
- Your kale was too wet. Drying the kale fully allows the kale to get crispy and let the oil stick to them to get even crispier.
- You used too much oil. This is also a big culprit. Kale can’t be drowned in oil or it will just wilt and be greasy. Just a little bit of oil is all that’s needed. Spritzing it in an oil mister is super helpful to not overdo it too.
- The basket was too crowded. Air fryers only work when there is good airflow around the grates in the basket or tray. The kale must be in an even single layer with space between each piece.
How to Store and Re-Crisp
Store any leftovers loosely in a paper bag at room temperature. If you place them in an airtight container, condensation can build, and they get soft. When ready to eat again, air fry them again for another minute or two, but they are best eaten the day they were made.
What to Serve Them With
My kale chips are great for dipping in hummus, lemon herb tahini, homemade tzatziki sauce, or even buffalo sauce!
They also make a delicious side to go with chicken caesar salad, shredded chicken tacos, or sweet potato black bean tacos!
FAQs
Yes! The nutritional yeast is what makes mine taste cheesy, but they’ll still crisp up great without it. Grated parmesan works, or honestly just salt and pepper is good too.
A little, yes. It’s what helps the kale crisp and gives the seasoning something to grab onto. You don’t need much though. Just enough to lightly coat the leaves and that’s it. Too much oil and they steam instead of crisp, so go light and massage it in really well.
Sure can! Spread the kale out in a single layer on a baking sheet and bake at 300°F for 10 to 15 minutes, tossing halfway through. I think the air fryer gets them crispier and it’s faster, but the oven is great when I need a bigger batch.
Yes, and it saves you a step! The only thing is you really have to dry it. Bagged kale holds onto a lot of water, so spin it or pat it down with paper towels first. Wet kale is the number one reason chips come out soggy.
Other Air Fryer Chip Recipes
- Air Fryer Apple Chips
- Air Fryer Potato Chips
- Air Fryer Sweet Potato Chips
- Air Fryer Zucchini Chips
- Air Fryer Carrot Chips
Crispy Air Fryer Kale Chips (5 Ingredients!)
Equipment
Ingredients
- ½ bunch kale
- 2 tablespoon olive oil
- 1 tablespoon nutritional yeast
- ¼ teaspoon sea salt
- ⅛ teaspoon pepper
Instructions
- Wash the kale leaves and dry them thoroughly either with paper towels or spin dry them in a salad spinner. Begin by laying your kale leaf on a cutting board and cutting down the sides of the stalk. Then discard the stalk. Take the two leaves and tear them into smaller pieces.
- Lay each kale leaf on a cutting board and cut down the sides of the stalk. Discard the stalk. Take the two leaves and tear them into smaller pieces.
- Place the kale in a bowl and drizzle olive oil over top, using your hands rto massage the oil evenly.
- Sprinkle on the nutritional yeast, salt, and pepper and toss to coat.
- Preheat the air fryer to 270 degrees.
- Place the kale in the air fryer, in as close to a single layer as possible. You will be cooking in batches. Cook for 5-7 minutes, tossing the kale chips every few minutes to prevent burnt chips.
Notes
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
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