Kale in the Air Fryer
Kale chips go soggy or burnt in the oven more often than they go crisp, because the window between the two is only a minute or so. In the air fryer the leaves dry out quickly in moving hot air, so you get light, brittle kale crisps in about 7 minutes with just a teaspoon or two of oil. The secret is dry leaves and a low temperature.
- Temperature
- 150°C
- Total time
- 18min
- Prep
- 10min
- Servings
- 2
- Per serving
- 100kcal
Why the air fryer works for kale
Making air fryer kale is one of the easiest ways to turn a bag of leaves into something you want to snack on. Kale is thin, so it dries out very quickly when hot air moves across it. The air fryer does that faster and more evenly than a baking tray, and there is no need to spread the leaves over two trays and swap them halfway. Most batches take under 10 minutes, including the preheat.
The trade-off is that crisp kale is delicate. You are cooking it at a lower temperature than most vegetables, and the leaves must be completely dry before they go in. If you follow those two rules, kale chips in the air fryer come out light and brittle, with a savoury, slightly nutty flavour. Kale crisps also shrink to about a third of their raw size, so a small bunch makes a single bowl.
How to make kale chips in the air fryer
Tap a time to start a timer.
- Strip and tear Cut the thick stalks away from the kale leaves, then tear the leaves into pieces about 4–5 cm wide. They shrink a lot, so do not make them too small.
- Wash and dry completely Wash the kale, then spin it in a salad spinner and pat it with a clean tea towel or kitchen roll until no water is left. Wet leaves steam instead of crisping, so this is the most important step.
- Oil and season Put the kale in a large bowl with the oil and massage it for 30 seconds until every leaf has a thin gloss. Sprinkle over the salt, smoked paprika and garlic granules and toss again.
- Cook Preheat the air fryer to 150 °C for . Spread the kale loosely in the basket, with the leaves touching but not packed down, and cook for , shaking the basket after .
- Check and cool The chips are ready when the leaves feel brittle and the edges are just starting to brown. Tip them onto a plate and leave for , when they crisp up further. If any leaves are still soft, return them to the basket for .
Cooking times and temperatures
| Kale | Temperature | Time |
|---|---|---|
| Kale chips, curly kaleShake halfway | 150 °C | 6–8 min |
| Cavolo nero (black kale)Thicker leaf, cut out the stalk | 150 °C | 7–9 min |
| Kale with parmesanAdd cheese for last 2 min (not vegan) | 150 °C | 6–8 min |
| Kale with nutritional yeastToss in after cooking | 150 °C | 6–8 min |
| Frozen kaleThaw and squeeze dry first | 160 °C | 8–10 min |
Times are a guide and depend on the size of the food and the power of your air fryer. See also cooking times and temperatures for all dishes.
Tips
- Pick curly kale for chips. The frilly edges crisp first and hold seasoning well. Cavolo nero works too, but the leaf is flatter and takes a minute longer.
- Season in two stages. Salt and spices go on before cooking, but delicate extras such as grated parmesan or lemon zest are better added in the last 2 minutes, or after, so they do not burn.
- Work in batches. A basket piled high with leaves cooks unevenly. Two small batches of 6–8 minutes beat one big batch every time.
Serving
Eat the chips straight away as a snack, scatter them over soup like croutons, or crumble them onto a jacket potato for a salty crunch. They also go well beside roasted chickpeas on a snack board, and you will find more ideas in the vegetable recipes. If you want kale as a proper side dish rather than a snack, shorten the cooking to 4 minutes at 150 °C so the leaves stay soft with crisp tips.
Storing and reheating
Kale in air fryer chip form is best on the day, but you can keep it in an airtight tin for up to 24 hours. Soft chips can be revived in the air fryer at 130 °C for 2 minutes, then left to cool. Cooked kale from a side dish keeps for 2 days in the fridge and should be reheated until steaming hot all the way through (75 °C).
Variations
- Salt and vinegar: Toss the cooked chips with a pinch of salt and a few drops of malt vinegar, shaking in a bowl so they do not go soft.
- Cheesy kale: Add 2 tbsp grated parmesan to the kale in the last 2 minutes of cooking. This version is not vegan.
- Sesame and soy: Replace the paprika with 1 tsp sesame seeds and 1 tsp soy sauce, mixed with the oil. Shorten the time by a minute, as soy browns faster. This version is not gluten-free.
Troubleshooting
- The kale chips are soggy and chewy
- The leaves were still damp or the basket was too full. Dry the kale thoroughly, cook in a loose layer and, if you have a lot, work in two batches.
- The edges are burnt but the middle is limp
- The temperature was too high. Kale burns quickly above 160 °C, so stay at 150 °C and check after 5 minutes. Thick stalk pieces will never crisp, so cut them out.
- The chips blow around the basket
- Very light leaves can lift in the fan. Lay a trivet or a few of the heavier pieces on top, or tear the leaves slightly larger.
Frequently asked questions
How long does kale take in an air fryer?
Air fryer kale chips take 6–8 minutes at 150 °C, shaking the basket halfway. Start checking at 5 minutes, as the last minute is when kale goes from crisp to burnt.
What temperature should I use for crispy kale in the air fryer?
150 °C is the safest setting for crispy kale. At 180 °C the thin edges scorch before the leaves have dried out.
Can you make kale chips in the air fryer with no oil?
Yes, but they turn out drier and more like paper than crisps, and the seasoning will not stick. Even 2 teaspoons of oil for a whole bunch gives a much better texture.
Can you dehydrate kale in an air fryer?
Only if your machine has a setting down to about 60 °C. Dry the leaves at 60 °C for 1–2 hours, shaking now and then, until they snap. At 150 °C you are roasting, not dehydrating.
How long do air fryer kale chips last?
They are best eaten within an hour. Kept in an airtight tin they stay crisp for a day, then slowly soften as they take in moisture from the air.
Rate this recipe
5.0 out of 5 · 81 ratings
