Cut and prepare kale leaves: To remove the stem, lay a kale stem flat on a cutting board and cut on either side of the stem, separating the leaves from the stem. Alternatively, Fold the leaf and cut along the stem. Tear the leaves in small pieces.
Rinse Kale: Rinse kale leaves and shake off excess water using a salad spinner, or by spreading and air drying them on a kitchen towel.
Season: In a large mixing bowl, add kale leaves and toss with olive oil, salt, and black pepper, or seasoning of choice.
Air Fry Kale Chips: Spread the kale in the fryer basket without overlapping too much. Depending on the size of your air fryer, you may need to do this in 2-3 batches.Note: If your air fryer has a fan under the basket, place a wire rack or a trivet on top of kale to prevent the kale chips from flying around.
Check on chips: Air fry at 350°F for about 3 minutes, checking on the chips after 2 minutes. If the chips on the sides are done, pull them out and continue air frying the remaining chips.
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Notes
Fresh kale: Make sure you start with fresh, vibrant green kale leaves. For best results, cook it within 1-2 days or purchasing it.
Crispy kale chips: Ensure that kale is absolutely dry before seasoning it. To allow enough time for drying, rinse the night before or a few hours ahead of assembling them.
Save time: To save time, look for the pre-washed and prepped kale bags in the salad section of your grocery store.
Place a trivet: If your air fryer has a fan under the fryer basket, place a trivet on top of the kale leaves. This prevents them from flying around.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.