Ingredients
Scale
- 1 large bunch of curly kale (about 4–5 cups chopped)
- 1 tablespoon extra-virgin olive oil or avocado oil
- 1/2 teaspoon fine sea salt
Instructions
- Wash the kale thoroughly under cold running water to remove any dirt or grit. This step is crucial for the best texture. Use a salad spinner to get the leaves as dry as possible, then pat them down with a clean kitchen towel. Any moisture left on the leaves will cause them to steam rather than crisp up.
- Remove the tough woody stems from the center of each leaf. You can do this by holding the stem and pulling the leafy part away, or by using a knife to cut along the rib. Tear the remaining leaves into bite-sized pieces, roughly 2 to 3 inches wide. Keep in mind that they will shrink slightly as they cook.
- Place the dry kale pieces into a large mixing bowl. Drizzle the olive oil over the leaves and sprinkle with the sea salt. Use your hands to “massage” the oil into every nook and cranny of the kale. This ensures an even coating and helps break down the tough fibers, resulting in a more delicate crunch.
- Preheat your air fryer to 300°F (150°C). Place the kale in the air fryer basket. It is okay if the leaves overlap slightly, but do not pack them down. Cook for 4 to 5 minutes. At the halfway mark, remove the basket and give it a good shake to redistribute the leaves. Check them frequently during the last minute, as they can go from crispy to burnt very quickly.
- Transfer the kale chips to a plate or a cooling rack immediately. They will continue to crisp up as they cool for a minute or two. Serve them immediately while they are at their peak crunchiness.
- Cook Time: 10 minutes