Crispy kale, often referred to as kale crisps or kale chips is a healthy and tasty snack. It's easy to make too, especially if you use an air fryer. Only three ingredients needed.
Strip the kale leaves from their stalks with your hands and tear into three or four pieces. Compost the stalks or save for smoothies.
1 bunch kale leaves
Wash the leaves in cold water, then dry using a salad spinner or kitchen paper. If the leaves are too wet, they will steam rather than "fry" and won't crisp up.
Place the dry leaves in a large mixing bowl. Add the oil and salt and give the lot a good mix with your hands, massaging the leaves as you go.
1 tbsp extra virgin olive oil, ¼ tsp fine sea or rock salt
You'll need to "fry" the kale in batches so as not to overcrowd the air-fryer basket. Depending on the size of your air-fryer basket, transfer a third to a half of the leaves into it. Don't overcrowd the basket though, you need to allow the air to circulate.
Following manufacturer's instructions "fry" the kale at 190℃ (375℉) in the air fryer for 4-5 minutes. Give the basket a good shake two or three times during the process to ensure the kale is cooking evenly.
After four minutes, check to see if the kale is done. It can go from limp to burnt in a very short time. As soon as it's crisp, remove from the basket and repeat with the next batch.
Notes
To oven bake, follow the recipe as stated, but instead of using the air-fryer, spread the seasoned kale out onto two baking trays. Roast in a preheated oven at 200℃ (180℃ fan, 400℉, Gas 6) for seven minutes, then toss and roast for a further five minutes or until crispy.We quite like our kale crisps plain but you can add additional flavourings if you like. See the variations section in the post for ideas.Although the process of making crispy kale is quite simple, it's worth reading the post for additional guidance and faqs.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.