Air Fried Kale Chips Recipe

Kale: A leafy green vegetable that is rich in vitamins and minerals. It becomes wonderfully crispy when air-fried.

Olive oil: Used to lightly coat the kale and help it crisp up in the air fryer.

Sea salt: Adds a touch of seasoning to enhance the natural flavors of the kale.

When preparing kale for air frying, make sure to dry it thoroughly after washing. Any excess moisture can cause the kale chips to steam rather than crisp up. Use a salad spinner or pat the leaves dry with a clean kitchen towel. This step is crucial for achieving that perfect, crunchy texture.

• kale - Substitute with spinach: Spinach can be used to make crispy chips, though they will be thinner and more delicate than kale chips.

• kale - Substitute with collard greens: Collard greens have a similar texture to kale and can be used to make hearty, crispy chips.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for air frying.

• olive oil - Substitute with coconut oil: Coconut oil can add a slight sweetness and has a high smoke point, suitable for air frying.

• sea salt - Substitute with kosher salt: Kosher salt has a similar texture and flavor profile, making it a suitable replacement.

• sea salt - Substitute with Himalayan pink salt: Himalayan pink salt offers a similar salty flavor with added minerals and a unique color.

• Allow the kale chips to cool completely before storing. This helps to maintain their crispiness and prevents them from becoming soggy.

• Store the kale chips in an airtight container. A glass jar or a resealable plastic bag works well. Make sure to remove as much air as possible to keep them fresh.

• For added freshness, you can place a small packet of silica gel (the kind you find in new shoe boxes) inside the container. This helps to absorb any excess moisture.

• Keep the container in a cool, dry place, away from direct sunlight. A pantry or a kitchen cabinet is ideal.

• If you want to freeze the kale chips, lay them out in a single layer on a baking sheet and place them in the freezer for about an hour. This prevents them from sticking together.

• Once frozen, transfer the kale chips to a resealable freezer bag. Again, remove as much air as possible before sealing the bag.

• Label the bag with the date so you can keep track of their freshness. Frozen kale chips can last up to 2 months.

• When you're ready to enjoy the frozen kale chips, you can eat them straight from the freezer or let them thaw at room temperature for a few minutes. They should retain their crispiness.

• Preheat your oven to 300°F (150°C). Spread the kale chips on a baking sheet in a single layer. Bake for 5-7 minutes until they regain their crispiness.
• Use a toaster oven set to 300°F (150°C). Place the kale chips on the tray and heat for 5 minutes, checking for crispiness.
• Reheat in the air fryer at 300°F (150°C) for 2-3 minutes. Shake the basket halfway through to ensure even heating.
• If you prefer a microwave, place the kale chips on a microwave-safe plate lined with a paper towel. Microwave on high for 30 seconds to 1 minute, checking frequently to avoid burning.
• For a stovetop method, heat a non-stick skillet over medium heat. Add the kale chips and stir frequently for 2-3 minutes until they are crispy again.

• Air fryer: This is the main appliance used to cook the kale chips, providing a crispy texture without the need for deep frying.

• Mixing bowl: Used to toss the kale with olive oil and sea salt, ensuring even coating.

• Salad spinner: Helps to thoroughly dry the washed kale, which is crucial for achieving crispiness.

• Knife: Used to remove the stems from the kale leaves.

• Cutting board: Provides a surface to cut and prepare the kale.

• Measuring spoons: Used to measure the olive oil and sea salt accurately.

• Tongs: Useful for shaking the basket halfway through cooking and for handling the hot kale chips.

• Paper towels: Used to pat the kale dry if a salad spinner is not available.

Pre-wash and dry: Wash and dry the kale in advance and store it in an airtight container to save time when you're ready to cook.

Use pre-cut kale: Purchase pre-cut kale to skip the step of removing stems and tearing into pieces.

Batch cooking: Air fry multiple batches of kale chips and store them in an airtight container for quick snacks throughout the week.

Quick seasoning: Mix olive oil and sea salt in a large bowl first, then toss the kale to ensure even coating quickly.