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.