Kale chips are the kind of snack you can happily eat a whole bowl of. The leaves shrink down into paper-thin flakes that crackle like chips from a bag, but taste nutty and green instead of deep-fried. In the airfryer it takes 23 minutes from bunch to finished bowl, and most of that time goes into pulling the leaves off the tough stems.
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The secret lies in three things: the leaves need to be bone-dry, the oil needs to be massaged all the way into every surface, and the temperature needs to stay low. 160°C sounds modest for an airfryer, but that’s exactly what separates crispy chips from bitter, burnt edges.
Estimated reading time: 4 minutes
Table of Contents
Why I love kale chips in the airfryer
Kale changes more under heat than any other vegetable I know. Raw, the leaves are tough and slightly bitter; after a few minutes in circulating heat, they turn fragile as tissue paper, and the bitterness turns into something that resembles roasted nuts. It’s that transformation that gets even kale sceptics to empty the bowl.
The airfryer handles the job better than the oven, because the air keeps moving constantly. Moisture leaves the leaves faster, and you avoid the puddles that collect on a baking tray and make the bottom soggy. In return, you need to keep an eye on things along the way – the margin between golden and scorched is narrow when the leaves are this thin.
The difference between airfryer and oven
In the oven, kale chips need considerably longer and have to be turned a couple of times along the way, because the heat only comes from above. In the airfryer, they’re done in 8 minutes at 160°C. That means you can make a batch while dinner is resting, instead of having to plan it half an hour ahead.
My kitchen test of kale chips
I’ve made kale chips in my Cosori Dual Blaze many times, and 160°C for 8 minutes is where I always end up. My first attempts ran at a higher heat, because I assumed it would give more crispiness. The result was black edges and a soft centre – the leaves are simply too thin to handle that kind of heat.
The prep is what takes time: about 15 minutes to rinse, pull the leaves off the stems and dry them thoroughly. All in, you’re spending 23 minutes on it, and the airfryer only accounts for the last 8. I shake the basket once, halfway through, so the leaves at the bottom get air too. With a Philips XXL and its larger basket, you get away with fewer batches, but the principle is the same: one layer at a time.
Massage the oil into the leaves with your fingers instead of pouring it on. Every surface needs a thin layer – that way no chips turn greasy, and none of them burn.
Tips and tricks from the author: Morten Jensen
The typical mistakes and how to avoid them
The mistake I see most often is wet leaves. If there’s just a bit of water left after rinsing, the kale steams instead of drying out, and you end up with chewy flakes. Use a salad spinner and pat them dry with a tea towel afterwards, so the leaves feel bone-dry before the oil goes on. The next classic is an overfilled basket: kale takes up a lot of space raw, and the temptation to stuff it all in at once is strong, but leaves sitting on top of each other come out only half-crispy. Better to make two batches with one layer in each. The third mistake is too high a temperature – if you turn it up above 160°C to save time, the thin edges burn before the centre is dry, and the taste turns bitter.
How to serve kale chips
Kale chips are best within the first half hour, while they’re still warm. Here are the ways they’re most often used at my place:
- As a snack for movie night with a bowl of cream cheese dip or tzatziki
- Sprinkled over a creamy potato or leek soup just before serving
- As a crispy element in a salad with avocado, pomegranate and feta
- Alongside a burger or sandwich instead of fries
- Crushed and scattered over boiled potatoes or a portion of mashed potatoes
Storage and reheating
Moisture from the air is the kale chips’ biggest enemy. Let them cool completely on a rack before putting them in an airtight container at room temperature – never in the fridge, where they turn soft within a few hours. Stored dry, they stay crispy for two to three days, and if they start to go limp, a short round in the airfryer at 160°C brings the crunch back.
Kale chips reward careful prep more than advanced technique. Dry the leaves properly, keep the temperature down, and give them space in the basket – and you’ll have a snack that disappears faster than you managed to make it.
FAQ
Almost always because the leaves weren’t dry enough, or the basket was too full. Water on the leaves makes them steam, and one layer on top of another blocks the air. Dry the kale thoroughly, and cook in one layer at a time.
It’s possible, but the flakes become more fragile and taste flatter. The oil conducts the heat into the leaf and helps the salt stick. A little oil for a whole bunch is enough – it’s the massaging, not the amount, that does the work.
Two to three days in an airtight container at room temperature, if they’ve cooled completely first. Never put them in the fridge. If they go soft, a short round in the airfryer at 160°C brings the crunch back.
Recipe
Kale chips in the airfryer
Cooking Guide
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Airfryer size
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Ingredients
How to make it
Preparation
- Rinse the 200 g kale thoroughly in cold water, and pull the tender leaves away from the tough stems. The stems turn chewy in the airfryer and should be discarded.
- Tear the leaves into bite-sized pieces of about 5 cm. They shrink quite a lot during cooking, so it’s better to cut them slightly too big than too small.
- Toss the pieces with 2 tbsp olive oil in a mixing bowl, and massage the oil into the leaves with your fingers until all surfaces glisten lightly. An even layer of oil is key to even crispiness.
Cooking in the Airfryer
- Preheat the airfryer to 160°C on the hot air setting.
- Place the kale in the basket in a single layer without overlapping. The leaves need air all around them, so cook the dish in 2-3 batches if your airfryer is small.
- Bake the chips for 8 minutes at 160°C. Gently shake the basket after 4 minutes so the edges don’t burn while the centre is still soft.
- Sprinkle the chips with 1 tsp flaky sea salt and 1 tsp smoked paprika while they’re still hot, so the seasoning sticks.
Our notes for the recipe
The leaves need to be bone-dry before they’re tossed in oil. Also use just enough oil to make the leaves glisten – too much oil makes the chips heavy and chewy rather than light and crispy. Variation:
Swap the smoked paprika for garlic powder, chilli flakes, sesame seeds, or a sprinkle of finely grated parmesan right after cooking. Serving:
Serve as a snack with Friday night drinks, or use the chips as a crunchy topping over soup, salad, or a dish of roasted root vegetables. Portion size:
Kale takes up a lot of space when raw. Cook the dish in 2-3 batches so the leaves sit in a single layer without overlapping – that’s what makes them crispy all the way through.
Your notes for the recipe
Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
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