Kale Chip Recipe

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This foolproof recipe for kale chips can be made in the oven or air fryer and turn out perfectly crispy every single time! Say goodbye to store-bought snacks and hello to these incredibly crispy, nutrient-packed chips. Whether you make them in the oven or the air fryer, this simple recipe will show you the best way to create delicious kale chips in just minutes.

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: 3 servings

Calories: 48kcal

Author: Nicole Gaffney

Ingredients

1 bunch kale curly or Tuscan / Lacinato
1 tablespoon olive oil
¼ teaspoon salt or to taste

Instructions

Preparation (Both Methods)

Preheat the oven or air fryer to 300°F (150°C).
Remove the tough stems from the kale by pulling the leaves away from the stem. Save the stems for another use.
Submerge the leaves in a bowl of cool water, swoosh them around, and let sit for a few minutes. Lift the kale out of the water to drain, leaving the dirt and grit behind. Don't pour the kale and water out at the same time, or it will still be dirty.
Dry the kale thoroughly by running it through a salad spinner or wrapping in a towel and swinging it around outside.
Tear the leaves into large, chip-sized pieces (about 2-3 inches), then drizzle with olive oil and salt, then mix and rub with your hands to make sure every single leaf is thoroughly coated.

Oven Method

Spread the kale out in an even, single layer and bake in the oven for about 15-20 minutes. Give them a toss half way through.
Keep an eye on them while they bake to avoid burning. They're done when the leaves are totally crisped throughout.

Air Fryer Method

Place kale leaves in the basket or rack in a single layer (you'll need to work in batches).
Air fry for 7-10 minutes, shaking the basket halfway through. Exact times will vary depending on your type of air fryer.
Check frequently during the last few minutes to prevent burning.

Notes

Make sure your kale is very, very dry using either a salad spinner or whipping them around outside in a clean kitchen towel. Even a little bit of excess moisture will steam the kale instead of crisping it.
Go easy on the salt - it's very easy to over salt these chips. You can always add more after baking!
Don't overcrowd the pan or basket! Make sure each piece of kale has a bit of room around it for maximum crispiness.
Kale chips are done when they're fully crispy but still green – not brown!
They can go from perfectly crispy to burnt in seconds. Make sure you keep a close eye on them towards the end of cooking.
Humidity is the enemy of kale chips, so their shelf life will depend on the weather. However, they can always be re-crisped in a low oven or air fryer to be brought back to life!

Nutrition