Air-Fryer Kale Chips

Crispy kale chips are about to become your new favorite healthy snack! Anyone who loves crunchy munchies will absolutely adore these guilt-free chips that are ready in just 15 minutes. The best part is they’re packed with nutrients and won’t leave you feeling heavy like regular chips do.

Recipe Details

Timing & Servings: Prep Time: 15 minutes, Total Time: 15 minutes, Serves: 2 people, Yield: 3 cups.

Nutrition Profile: Low-Carb, Nut-Free, Dairy-Free, Healthy Immunity, High-Fiber, Vegan, Vegetarian, Egg-Free, Low-Calorie.

Nutrition Facts (per serving): 105 Calories, 9g Fat, 5g Carbs, 2g Protein.

Ingredients You’ll Need

Cooking spray: Just a light coating to keep everything from sticking to your air fryer basket.

Lacinato kale leaves: You’ll need 6 cups of packed torn leaves from about an 8-ounce bunch. Lacinato kale (also called dinosaur kale) works best because it gets super crispy!

Olive oil: One tablespoon is all you need to help these chips get golden and crispy.

Reduced-sodium soy sauce: Just 1½ teaspoons adds that perfect savory flavor that makes these chips irresistible.

Salt: A tiny pinch (⅛ teaspoon) brings out all the flavors beautifully.

White sesame seeds: Half a teaspoon sprinkled on top adds a lovely nutty crunch.

Ground cumin: A quarter teaspoon gives these chips a warm, earthy taste that’s totally unexpected and delicious.

How to Make Air-Fryer Kale Chips

Step 1: Spray your air-fryer basket with cooking spray so nothing sticks. Grab a medium bowl and toss the kale leaves with olive oil, soy sauce, and salt. Really rub those leaves together with your hands – this helps every single leaf get coated perfectly.

Easy and Quick Air-Fryer Kale Chips Version

Want to make this even simpler? You can skip the soy sauce and just use olive oil and salt! Use 1 tablespoon olive oil and ¼ teaspoon salt instead. The chips will still be absolutely delicious and ready in the same amount of time.

Serving Ideas

These crispy kale chips are perfect on their own as a healthy snack. They’re also amazing sprinkled over soups or salads for extra crunch. Try them alongside some hummus and fresh veggies for a complete healthy snack plate.

Storage

Store your kale chips in an airtight container at room temperature for up to 3 days. They’ll stay crispy if you keep them sealed tight. No need to reheat – they taste great at room temperature!

Substitutions

No lacinato kale? Regular curly kale works too, just remove the thick stems first. Want it gluten-free? Swap the soy sauce for tamari, coconut aminos, or Bragg’s Liquid Aminos. You can also try different seasonings like garlic powder or nutritional yeast instead of cumin.

Pro Tips

Dry your kale well: Pat the leaves completely dry after washing – wet leaves won’t get crispy.
Don’t overcrowd: Cook in batches if needed so air can circulate around each leaf.
Watch closely: Kale can go from perfect to burnt quickly, so check every few minutes.
Season while hot: Add the sesame seeds and cumin right when they come out for the best flavor.

FAQs

Is kale good for you?

You bet! Kale is a low-carb leafy green that’s loaded with vitamins, minerals, fiber, and antioxidants. It’s been linked with heart, bone, vision, and immune health. The phytochemicals in kale may also help prevent cancer.

Is this recipe gluten-free?

As written, no – the soy sauce contains gluten. But you can easily make it gluten-free by using tamari, coconut aminos, or Bragg’s Liquid Aminos instead of regular soy sauce!

Can I make these without an air fryer?

Sure! Bake them in your regular oven at 300°F for 20-25 minutes, flipping halfway through. They’ll take a bit longer but taste just as good.

I’d love to hear how your kale chips turned out! Did you try any fun seasoning combinations? Share your results – we’re all learning together and your tips might help someone else make the perfect batch!