Ingredients
Scale
- 1 large bunch of curly kale (about 6–8 ounces)
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon fine sea salt
- Optional: 1/4 teaspoon garlic powder
Instructions
- Start by thoroughly washing the kale leaves under cold water. This is the most important part: dry the kale completely. Use a salad spinner or pat the leaves between clean kitchen towels until no moisture remains. Once dry, remove the tough inner ribs and stems. Tear the leaves into bite-sized pieces, roughly 2 inches wide. Keep in mind they will shrink slightly as they cook.
- Place the torn kale pieces into a large mixing bowl. Drizzle the olive oil over the leaves and sprinkle with the sea salt. Use your hands to “massage” the oil into every nook and cranny of the kale. This ensures the leaves are evenly coated and helps break down the tough fibers, resulting in a better texture. Do not over-oil them, or they will end up greasy rather than crispy.
- Preheat your air fryer to 300°F (150°C). Place the kale in the air fryer basket. It is okay if they overlap slightly, but do not pack them down tightly. Cook for 5 to 8 minutes. Every 2 to 3 minutes, open the basket and give it a good shake to redistribute the leaves. This prevents the leaves on top from burning while the ones on the bottom stay soft.
- Once the kale is bright green and stiff to the touch, remove the basket from the air fryer. Let the chips sit in the basket for 1 or 2 minutes. They will continue to crisp up as they cool. Transfer them to a bowl and enjoy immediately for the best texture.
- Cook Time: 13 minutes