Kale chips in the airfryer
Crispy, light kale chips tossed in olive oil and flaky sea salt, then baked crunchy in the airfryer. A healthy snack that's ready in under half an hour and disappears almost as fast.
Equipment
- 1 Air fryer
- 1 Salatslynge
- 1 Cutting board
- 1 Knife
- 1 Mixing bowl
Ingredients
- 200 g kale Fresh leaves, tough stems removed
- 2 tbsp olive oil
- 1 tsp flaky sea salt
- 1 tsp smoked paprika Optional
Instructions
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.
- Dry the leaves completely in a salad spinner and then on a clean tea towel. Even a few drops of water create steam in the basket, and then the chips turn soft instead of crispy.
- 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.
Serving
- Let the chips cool in a single layer for 3-4 minutes. They only turn fully crispy once they've cooled down.
- Serve the kale chips immediately as a snack, or crumble them over a soup or salad as a crunchy topping.
Notes
Tips for the perfect result:
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.
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.
Nutrition
Calories: 80kcalCarbohydrates: 5gProtein: 2gFat: 7gSaturated fat: 1gPolyunsaturated fat: 1gMonounsaturated fat: 4gSodium: 600mgPotassium: 250mgFiber: 2gSugar: 1gVitamin A: 5000IUVitamin C: 45mgCalcium: 75mgIron: 1mgNet carbohydrates: 3g
