15-Minute Healthy Air Fryer Kale Chips
These crunchy air fryer kale chips are a fast, flavorful snack made with just a few ingredients. Tossed with olive oil, garlic powder, and Parmesan, they crisp up beautifully in minutes for a satisfying, fiber-rich, and low-carb treat. Perfect for healthy snacking, meal-prep, or serving as a light side.
Equipment
- 1 large mixing bowl
- 1 Set of Measuring Spoons
- 1 air fryer (at least 4-quart capacity)
- 1 pair of tongs
Ingredients
- 8 cups kale leaves chopped into 2-inch pieces (or bagged chopped kale)
- 1 tablespoon olive oil
- ¼ teaspoon sea salt
- ¼ teaspoon garlic powder
- 1 tablespoon grated Parmesan cheese or more to taste
Instructions
- Prepare and Dry the Kale: If you’re starting with whole kale leaves, begin by rinsing them thoroughly under cool running water to remove any dirt or grit. Shake off excess water, then pat the leaves completely dry using a clean kitchen towel or paper towels. Moisture is the number one reason kale chips turn soggy instead of crisp, so take your time here. For convenience, you can also use pre-washed, bagged chopped kale—but still make sure it is fully dry before moving forward. Once dry, chop the leaves into pieces roughly 2 inches wide, removing and discarding any tough stems.
- Season and Massage the Kale: Place the chopped kale into a large mixing bowl. Drizzle the olive oil evenly over the leaves. Using clean hands, gently massage the oil into the kale by rubbing the leaves between your fingers. This process softens the kale slightly and ensures every piece is lightly coated. Sprinkle in the sea salt and garlic powder. Massage again, turning the leaves over with your hands so the seasonings are well distributed. Don’t skip the massaging step—it makes the chips crisp evenly and taste well seasoned in every bite.
- Arrange Kale in the Air Fryer Basket: Transfer the seasoned kale into your air fryer basket. Avoid crowding—fill only about two-thirds of the basket so the hot air can circulate freely. Overcrowding will lead to uneven cooking, leaving some pieces crisp while others stay limp. If you have more kale than fits comfortably, cook it in two or more batches for the best results.
- Set Temperature and Start Cooking: Set your air fryer to 300°F (150°C). This moderate temperature is perfect for drying out the kale slowly enough to keep it from burning, while still achieving a light, crispy texture. Cook for about 8 minutes, but don’t walk away just yet—the kale can turn from crispy to burnt very quickly.
- Toss and Check Progress: After about 5 minutes of cooking, pause the air fryer and open the basket. Use tongs to gently toss the kale, bringing the bottom pieces to the top and making sure no chips are stuck together. This step helps all pieces crisp evenly. At this point, check their doneness: the leaves should be darker green, lightly curled, and almost fully crisp. If they still feel a little soft, continue cooking for the remaining time.
- Finish Cooking and Remove Promptly: Once the kale reaches the desired crispness (usually right at 8 minutes, but it can vary slightly depending on your air fryer model), remove the basket immediately. Leaving kale chips in the hot basket after cooking can cause carryover heat to burn them. Transfer them to a clean mixing bowl or plate to cool slightly.
- Add Parmesan and Final Flavor Boost: While the kale is still warm but no longer piping hot, sprinkle the grated Parmesan cheese over the chips. Toss lightly so the cheese clings to the leaves without weighing them down. The residual warmth helps the Parmesan melt just enough to create a savory coating. You can always add more cheese if you prefer a stronger flavor.
- Cool and Serve: Allow the kale chips to rest for about 2 minutes before serving. This short cooling period lets them crisp up fully and makes them easier to handle. Serve immediately for the best crunch and flavor, or enjoy them later as a light, nutrient-rich snack.
Notes
- Kale must be completely dry before cooking, or the chips will steam instead of crisp.
- Bagged, pre-chopped kale saves time, but whole kale leaves often have a fresher flavor.
- Massaging the kale with oil is essential for even crispiness.
- Don’t overcrowd the air fryer basket—cook in batches if necessary.
- Parmesan is optional but highly recommended for flavor; nutritional yeast works as a dairy-free alternative.
- Chips crisp up as they cool, so let them rest briefly before serving.
- Air fryer times may vary slightly—check early to avoid burning.
