Air-Fryer Kale: Quick, Crispy, Healthy Treat

Air-fried kale is a tasty, healthy snack that can be made in minutes. With just a few simple steps, you can transform kale leaves into crispy, crunchy chips that are perfect for dipping or snacking on their own. The key to getting that perfect crispness is drying the kale thoroughly and making sure the leaves don't overlap too much in the air fryer. You can also experiment with different seasonings to find your favourite flavour. So, if you're looking for a fun and easy way to get your daily dose of veggies, air-fried kale is definitely worth trying!

Choosing the right kale

Types of Kale

Kale comes in various types, and the two most common varieties used for making kale chips are curly kale and lacinato kale (also known as dinosaur kale). Curly kale, with its frilly appearance and crimped leaves, is widely available and creates crispier chips due to its wavy shape. Lacinato kale, on the other hand, is more delicate and flat, resembling a dinosaur's leathery skin, and it cooks faster. Both types work well for air fryer kale chips, but curly kale is generally preferred for its ability to form crispier chips.

Freshness and Texture

When selecting kale, look for fresh, vibrant leaves with a deep green colour. Avoid kale with yellow or wilted leaves, as this indicates that it is past its prime. Choose kale with sturdy, crisp stems and leaves that feel fresh and slightly moist but not slimy. The texture of the leaves should be firm and crunchy, not limp or floppy.

Amount of Kale

Kale chips tend to be quite addictive, and they might disappear faster than you think! Plan to use about 6 ounces (170 grams) of kale per person if served as a snack or side dish. If you're making kale chips for a party or a large group, it's a good idea to get a little extra to ensure you have enough.

Stem Thickness

When choosing kale for air fryer kale chips, consider the thickness of the stems. Thinner stems are generally preferable because they are more tender and will cook faster. Thicker stems can be fibrous and take longer to cook, so you may need to remove them before cooking. However, if you don't mind the texture or the extra prep time, thicker-stemmed kale can still be used.

Leaf Size

Opt for kale with smaller to medium-sized leaves. Larger leaves can be used, but they may need to be torn or cut into smaller pieces to ensure even cooking. Smaller leaves are also easier to coat with oil and seasonings, resulting in more flavourful and crispy chips.

Washing and Drying

While it may seem obvious, ensuring your kale is thoroughly washed and dried before using it is crucial. Any residual water or moisture on the leaves can cause them to steam and wilt in the air fryer instead of becoming crispy. After washing the kale, use a salad spinner to remove excess water, and then pat the leaves dry with paper towels or a clean dish towel.

In summary, when choosing the right kale for your air fryer kale chips, look for fresh curly kale with vibrant, deep green, smaller to medium-sized leaves. Ensure the kale is thoroughly washed and dried before cooking, and don't forget to plan for enough servings! With the right kale and proper preparation, you'll be on your way to making delicious and nutritious air fryer kale chips.

Preparing the kale

First, wash and dry the kale leaves. You can use a salad spinner or lay the leaves on paper towels to ensure they are thoroughly dried. Next, remove the stems from the leaves. You can do this by folding each leaf in half and slicing along the stem, or you can simply tear the leaves away from the stem.

Once the stems are removed, tear or chop the leaves into bite-sized or small pieces. If you are making kale chips, try to keep the pieces as evenly sized as possible to ensure even cooking. If you are simply air-frying kale, you can slice the leaves into thin strips or chop them into small pieces.

Place the kale pieces into a large bowl and add your desired amount of oil. Massage the oil into the leaves with your hands, ensuring each piece is evenly coated. You can also add any desired seasonings or spices at this stage. Toss the kale until it is well coated.

Now your kale is ready to be placed into the air fryer!

Seasoning options

Kale chips can be seasoned with a variety of spices and sauces to suit your taste preferences. Here are some ideas for seasoning combinations:

• Ranch seasoning: You can use a store-bought ranch seasoning packet or make your own by combining dried parsley, dill, garlic powder, onion powder, and black pepper.
• Cheese: Add some grated Parmesan cheese or nutritional yeast for a vegan option.
• BBQ seasoning: Combine nutritional yeast, smoked paprika, onion powder, garlic powder, black pepper, brown sugar, and cayenne pepper.
• Everything But the Bagel seasoning: Use tahini instead of oil and sprinkle with toasted sesame seeds.
• Salt and Pepper: A classic combination that goes well with kale chips. Adjust the amount of pepper to your preferred spice level.
• Garlic and Onion: Season with garlic and onion powder to taste, along with sea salt.
• Hot & Spicy: Use your favourite hot sauce, such as Crystal for a vinegary taste or Sriracha for an Asian twist.
• Honey Mustard: Toss the kale chips in honey mustard and add a dash of pepper for a sweet and salty combination.
• Taco Seasoning: Combine equal parts taco seasoning and nutritional yeast for a cheesy and spicy flavour.
• Sour Cream and Onion: Use dried sour cream powder, found in the spice aisle.
• Dorito and Cool Ranch: These popular seasoning combinations can be replicated at home and added to your kale chips.
• Cayenne Pepper, Black Pepper, and Garlic Powder: For a simple, spicy kick.

Air fryer temperature

The temperature you should set your air fryer to when making kale chips depends on the type of kale you are using and your personal preference for chip crispiness.

For curly kale, a temperature of 350-375°F (180°C) for 4-5 minutes is recommended. You may want to check on the kale after 3 minutes, as it can quickly go from crispy to burnt. Lacinato kale, also known as dinosaur kale, may need slightly longer at a higher temperature of 375°F (190°C) for 5-6 minutes.

It's important to remember that air fryer temperatures can vary, so you may need to adjust the temperature and time accordingly.

Storing your kale chips

Dry the Kale Leaves Thoroughly:

Before making your kale chips, ensure you thoroughly dry the kale leaves. Use a salad spinner or pat them dry with paper towels to remove any excess moisture. This step is crucial as any remaining moisture can lead to soggy chips during storage.

Use Airtight Containers:

Once your kale chips have cooled down to room temperature, transfer them to airtight containers. Vacuum sealable glass containers are an excellent option. Avoid using plastic bags or containers that can be easily crushed. Make sure to line the container with paper towels or a paper bag to absorb any residual moisture.

Include Uncooked Rice:

A clever trick to maintain crispiness is to add uncooked rice to the bottom of your storage container. Rice acts as a natural dehumidifier and will help absorb any excess moisture, preventing sogginess. Alternatively, you can use silica gel packets, which are specifically designed to absorb moisture.

Store at Room Temperature:

Kale chips are best stored at room temperature, preferably in a cool, dry place like a pantry. Avoid placing them near heat sources, such as a stove or oven. If you live in a humid environment, aim to consume the chips within a couple of days, as humidity can affect their texture.

Refrigerate Perishable Ingredients:

If you have added perishable ingredients to your kale chips, such as cheese, it is advisable to refrigerate them. However, refrigeration can affect the texture of plain kale chips, so it is generally recommended to store them at room temperature.

Consume within a Few Days:

Even with proper storage, kale chips have a limited shelf life. It is best to consume them within a few days to enjoy them at their freshest and crispiest. If you notice any signs of sogginess or staleness, it is best to discard them and make a new batch.

Frequently asked questions