Learn how to make crispy kale chips in the oven or the Air Fryer. This simple homemade kale chips recipe is fun and versatile and makes for a healthy snack packed with nutrients. Vegan, GF, and extremely low in fat!
Preheat the oven to 300ºF/150ºC.If you need to preheat your Air Fryer, do so to 375ºF/190ºC
Prepare the Kale Chips
Wash the kale thoroughly. Make sure you first submerge all the leaves in salty water. You can also add a bit of white vinegar (as it acts as a natural disinfectant), but this is not necessary especially if you are using organic kale.
Rub the leaves with your hands to remove any dirt from the curly leaves. Then rinse under running water.
Remove the stems. You can either pull the steam off the leaf from the bottom (wide part) up or by cutting it with a small knife. Depending on the size of chips you want, you can also cut the leaves into smaller bite-size pieces.
Dry the kale leaves as much as possible. You can do this with a salad spinner or by pat-drying them with a clean towel or paper towels. I do both as it's important that it is as dry as possible in order to have crispy crunchy kale chips.
Pour the olive oil over the kale leaves. Massage the kale with your fingers to make sure all leaves are coated with the oil. Then season with salt to taste.
To Bake in the Oven
Lay the kale chips in a single layer on a baking tray lined with a baking sheet or a large rimmed baking sheet. Make sure the leaves are not too crowded so they can cook evenly.
Bake the kale chips in the oven at 300ºF/150ºC for 20 minutes to 30 minutes.Toss/turn carefully midway, so the leaves cook evenly. And keep an eye on them as they can burn easily. Bake until the edges start turning slightly brown.
To Air Fry
Place the seasoned kale leaves in the air fryer basket in a single layer. A bit of overlap is OK but don't place whole leaves on top of each other.
Then air fry at 375ºF/190ºC for 4-5 minutes. It's best to check on them after 3 minutes to see if they are done to your liking.
Let the air fryer kale chips cool down completely. Then, you can keep them in an air-tight container in your cupboard/pantry for up to 7 days. Though they are best within the first 2-3 days.
You can use curly or flat kale (lacinato kale). Purple kale works. too.Don't throw the stems away. You can use them in smoothies and green juices or add them to soups and stews. Make sure they dry well and you can freeze them.Optional add-ins and variations: you can flavor the kale chips to your liking.
Spices: add black pepper, paprika, chili powder, or even red pepper flakes. You can also add garlic powder, onion powder, cumin,
Nutritional yeast: add a sprinkle for a cheesy flavor
Cinnamon: will add a bit of sweetness and warmth.
Dehydrator method: you can also make kale chips in the dehydrator. Once seasoned, place the kale on the dehydrator trays. Make sure the leaves are not too crowded so they can cook evenly. Dehydrate at 125ºF/52ºC for about 4 hours. Check the blog post for more tips!