Directions

1. Wash well and dry the kale leaves. Dry them completely with kitchen towels. Carefully pluck out the leaves into bite-sizes leaving thick spine behind.
2. Using your hands or brush, lightly coat both the sides with some olive oil.
3. Using your hands lightly sprinkle some salt all over the kale.
4. Place kale leaves in air fryer basket. I did two batches for my kale chips.
5. Air fry for about 4-5 minutes at 380F or 180C. After 1 minute, keep checking on the kale leaves.
6. Take them out when the edges start to brown and the kale crisp up.
7. Some of them crisp up faster than the others. I kept removing them to ensure that they did not get charred while the others were crisping up.
8. These are done really quickly. My kale leaves did not fly around at all.
9. Once the chips are done, serve them with any dip of choice.
10. You can also store them in an air-tight container at room temperature for up to 2-3 days. They don’t last that long though.
11. Very handy, crunchy and quick snack. Do try.
12. Preheat oven at 300F. Lay the kale leaves tossed with olive oil and lightly sprinkled with salt on a baking tray lined with parchment paper.
13. Bake at 300F or 150C for about 20-25 minutes till the leaves start turning brown on the edges and crisp up well. Enjoy this delicious snack.