Here are my crispy air fryer kale chips, with torn kale leaves tossed in olive oil, salt, garlic powder, and black pepper, then air fried until perfectly crunchy.
These kale chips are my go-to snack when I’m craving something salty but want to feel good about what I’m eating. My kids actually grab these instead of regular chips now, and they’re ready in just minutes!
Why You’ll Love These Kale Chips
- Ready in minutes – These crispy kale chips take just 10-20 minutes from start to finish, making them perfect for when you need a quick snack.
- Healthy alternative to potato chips – You get all the satisfying crunch without the guilt, plus you’re sneaking in some extra greens.
- Only 3 ingredients – With just kale, olive oil, and salt, this recipe couldn’t be simpler or more straightforward.
- Air fryer magic – The air fryer gives you perfectly crispy chips without heating up your whole kitchen or using tons of oil.
What Kind of Kale Should I Use?
Any variety of kale will work for making chips in your air fryer, but curly kale tends to be the most popular choice since its ruffled edges get extra crispy. Lacinato kale (also called dinosaur kale or Tuscan kale) has flatter leaves that crisp up nicely too, though they might cook a bit faster than curly varieties. If you’re buying pre-washed bagged kale, just make sure the leaves are completely dry before you start – any moisture will prevent them from getting that perfect crispy texture. One bunch typically yields about 4-6 cups of kale chips once the stems are removed and the leaves are torn into bite-sized pieces.
Options for Substitutions
This simple recipe is easy to customize with a few swaps:
- Kale: While kale is the star here, you can try this same method with other leafy greens like collard greens, Swiss chard, or even spinach. Just note that spinach cooks much faster, so keep a close eye on it and reduce the cooking time by a few minutes.
- Olive oil: Any neutral oil works well for this recipe. Try avocado oil, vegetable oil, or even coconut oil if you like a hint of coconut flavor. You can also use cooking spray to cut down on oil if you prefer.
- Salt: Plain salt is great, but feel free to get creative with seasonings. Try garlic powder, onion powder, nutritional yeast for a cheesy flavor, or even a sprinkle of paprika or cayenne for some heat. Add these along with or instead of the salt.
Watch Out for These Mistakes While Cooking
The biggest mistake people make with kale chips is not drying the leaves thoroughly after washing – any moisture left on the kale will steam instead of crisp up, leaving you with chewy, disappointing chips. Overcrowding the air fryer basket is another common error that prevents proper air circulation, so cook your kale in batches if needed to ensure each piece gets crispy. Keep a close eye on your chips during the last minute of cooking since kale can go from perfectly crispy to burnt in seconds, and if they’re not quite done when you check them, add just 30 seconds at a time. For extra flavor, try adding a pinch of garlic powder or nutritional yeast along with the salt before air frying.
What to Serve With Kale Chips?
Kale chips make a great snack on their own, but they’re also perfect alongside sandwiches or wraps for a healthier alternative to regular potato chips. I love munching on them with a creamy dip like hummus, ranch, or even a Greek yogurt-based dip to balance out the crispy texture. They’re also really good as a side with burgers, grilled chicken, or any kind of protein bowl where you want something crunchy without the guilt. If you’re packing lunch, toss a handful into your container with a turkey and avocado sandwich for a satisfying crunch.
Storage Instructions
Store: Kale chips are best enjoyed right away while they’re super crispy, but you can store leftovers in an airtight container at room temperature for up to 2 days. Just know they might lose some of their crunch over time, especially if there’s any moisture in the air.
Keep Crispy: If your kale chips do get a bit soft after storing, you can pop them back in the air fryer at 300°F for about 2-3 minutes to crisp them up again. Make sure to keep an eye on them so they don’t burn!
| Preparation Time | 5-10 minutes |
| Cooking Time | 5-10 minutes |
| Total Time | 10-20 minutes |
| Level of Difficulty | Easy |
| Servings | 2 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 140-170
- Protein: 5-7 g
- Fat: 13-15 g
- Carbohydrates: 7-10 g
Ingredients
- 1 bunch kale (stems removed and torn into 2-inch pieces)
- 1.5 tbsp olive oil (I prefer Bertolli Extra Virgin for roasting)
- 3/8 tsp salt
- 1/4 tsp garlic powder
- Pinch of black pepper
Step 1: Prepare and Dry the Kale
- 1 bunch kale
Wash the kale thoroughly under cold running water, then pat it completely dry with paper towels or a clean kitchen towel—this is crucial since any excess moisture will cause the chips to steam rather than crisp.
Remove the tough stems from each leaf by hand, then tear the remaining leaves into 2-inch pieces.
I like to lay the dried pieces on paper towels for a minute or two before coating to ensure they’re as dry as possible, which really makes a difference in achieving that perfect crispiness.
Step 2: Season the Kale
- kale pieces from Step 1
- 1.5 tbsp olive oil
- 3/8 tsp salt
- 1/4 tsp garlic powder
- Pinch of black pepper
In a large bowl, combine the salt, garlic powder, and black pepper.
Add the prepared kale pieces and drizzle with olive oil.
Toss everything together with your hands until every piece is evenly coated with oil and seasonings.
Make sure the coating is distributed uniformly—uneven seasoning will result in some chips being bland while others are too salty.
Step 3: Air Fry Until Crispy
- seasoned kale from Step 2
Arrange the seasoned kale pieces in your air fryer basket in a single layer, being careful not to overcrowd—they should have some space between them so hot air can circulate and crisp them evenly.
Set the air fryer to 375°F and cook for 4-5 minutes, shaking the basket halfway through to ensure even cooking.
I find that shaking at the midpoint is essential since some chips will crisp faster than others depending on their size and position.
Step 4: Cool and Serve
- cooked kale chips from Step 3
Transfer the finished kale chips to a paper towel-lined plate to cool for a minute or two—they’ll continue to crisp as they cool.
Once cooled, serve immediately for the best crunch and flavor.
Store any leftovers in an airtight container for up to 2 days, though they’re best enjoyed fresh.
Simple Air Fryer Kale Chips
Ingredients
- 1 bunch kale (stems removed and torn into 2-inch pieces)
- 1.5 tbsp olive oil (I prefer Bertolli Extra Virgin for roasting)
- 3/8 tsp salt
- 1/4 tsp garlic powder
- Pinch of black pepper
Instructions
- Wash the kale thoroughly under cold running water, then pat it completely dry with paper towels or a clean kitchen towel—this is crucial since any excess moisture will cause the chips to steam rather than crisp. Remove the tough stems from each leaf by hand, then tear the remaining leaves into 2-inch pieces. I like to lay the dried pieces on paper towels for a minute or two before coating to ensure they're as dry as possible, which really makes a difference in achieving that perfect crispiness.
- In a large bowl, combine the salt, garlic powder, and black pepper. Add the prepared kale pieces and drizzle with olive oil. Toss everything together with your hands until every piece is evenly coated with oil and seasonings. Make sure the coating is distributed uniformly—uneven seasoning will result in some chips being bland while others are too salty.
- Arrange the seasoned kale pieces in your air fryer basket in a single layer, being careful not to overcrowd—they should have some space between them so hot air can circulate and crisp them evenly. Set the air fryer to 375°F and cook for 4-5 minutes, shaking the basket halfway through to ensure even cooking. I find that shaking at the midpoint is essential since some chips will crisp faster than others depending on their size and position.
- Transfer the finished kale chips to a paper towel-lined plate to cool for a minute or two—they'll continue to crisp as they cool. Once cooled, serve immediately for the best crunch and flavor. Store any leftovers in an airtight container for up to 2 days, though they're best enjoyed fresh.
