Air fryer recipe · Snacks
Garlic Kale Chips
Paper-thin, savory kale that crackles like a chip and disappears like popcorn.
- 12 minTotal time
- 150°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 80kcal
- 1.8 gprotein
- 1.1 gcarbs
- 7.6 gfat
- 0.1 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Curly kale1 large bunch
- Olive oil1 tbsp
- Nutritional yeast2 tbsp
- Garlic powder1/2 tsp
- Sea salt1/4 tsp
Method
Strip the leaves
Run your hand down each kale stem to tear the leaf away from the tough rib. Discard the stems and tear the leaves into pieces a little larger than a chip, since they shrink in the heat.
Dry thoroughly
Wash the leaves and dry them completely in a salad spinner or with towels. Any lingering water turns to steam and gives you soggy, chewy kale instead of crisp.
Massage the oil
Drizzle the olive oil over the leaves and gently massage it in with your fingers for a minute. You want a thin, even film on every leaf, not pools collecting in the folds.
Dust the seasoning
Sprinkle the nutritional yeast, garlic powder, and salt over the kale and toss so the cheesy dust clings to the oiled surfaces. Go light, because the flavor concentrates as the leaves shrink.
Air-fry low and slow
Air-fry the kale in a loose single layer at 150C for 7 minutes, shaking every couple of minutes, until the leaves are dry and crackle when tapped; let them cool to crisp up fully.
