Crispy Kale Chips
Crispy Kale Chips feature curly kale, olive oil, and nutritional yeast; air fry at 375°F for 8 minutes until shatteringly crispy with a light garlic-paprika seasoning.
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Method
- 1
Wash kale and dry thoroughly — a salad spinner works best. Moisture is the enemy of crispiness.
- 2
Remove tough stems. Tear leaves into large chip-sized pieces (they shrink).
- 3
Toss with olive oil, salt, and seasonings. Massage the oil into every piece.
- 4
Arrange in a single layer — no overlapping. Air fry at 375°F for 5-7 minutes, checking every 2 minutes.
- 5
Remove any pieces that are crispy. Continue cooking the rest. Season immediately.
Pro tip. Kale chips go from perfect to burnt in seconds — check frequently and remove done pieces early. They also crisp up more as they cool, so pull slightly early.
Why the air fryer wins here
- Ready in 8 minutes. The same dish takes about 13 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 80 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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