Ingredients
Method
- Wash and dry kale leaves. Spread each leaf in a single layer on a cutting board. Cut the leaves from the spine. Discard the spine and roughly tear the leaves into larger bite-sized pieces. Let the kale dry properly and entirely, otherwise, it will not be crispy. It is better to leave bigger leaves so they don’t burn that much, some of the edges will burn and it is fine, just discard them from the bunch later.
- Transfer kale to a bowl. Toss with olive oil and ranch seasonings, making sure each leaf is coated with a thin layer of oil. Transfer them to air-fryer basket. You may need to cook in batches based on the size of your air fryer.
- Air fry them at 375F for 3-4 minutes. No need to shake the basket.
- Healthy Kale chips are ready. Remove in a serving plate. Enjoy as is or with a tasty dip.
Nutrition
Notes
- How do you keep kale chips crispy? Allowing the chips to cool completely before storing them is essential. Once cooled, these kale chips should be stored in an airtight container at room temperature for 4-5 days. Adding a few grains of raw rice or silica packs (those you find in packaged kale chips) can also be added to the airtight container.
- Why do my kale chips taste bitter? Kale is naturally bitter in taste and requires some gentle massaging of the leaves to reduce that bitter taste. Adding olive oil to the kale leaves can also increase bitterness, especially if you are sensitive to the sharp, bitter flavor of some olive oil brands. In that case, I recommend using a different oil instead of olive oil.