Kale crisps are a guilt-free crunchy snack, and the air fryer makes them perfectly — the trick is a low temperature so they crisp without burning. Ready in minutes. Here's how.
Key takeaways
Q: How do you make kale crisps in an air fryer?
A: Toss dry kale with a little oil and air fry at 150°C (300°F) for 5–8 minutes, checking often, until crisp.
Q: Why do they burn?
A: Too high a temperature. Kale is thin, so a low 150°C and frequent checks are key.
The method
The two essentials: dry kale (wet leaves steam) and low heat (high heat scorches them in seconds). Massage a tiny amount of oil into torn, stalk-free leaves, then air fry low and watch closely — they go from perfect to burnt fast.
The recipe
Air Fryer Kale Crisps
Ingredients
- 100g kale, stalks removed
- 1 tsp olive oil
- Salt
- Optional: nutritional yeast or paprika
Method
- Dry the kale well; tear into pieces.
- Massage in a little oil and salt.
- Air fry at 150°C (300°F) for 5–8 minutes.
- Check often; cool to crisp fully.
Tips
- Dry kale is essential — wet leaves won't crisp.
- Low and watchful — they burn in seconds at high heat.
- Season after with nutritional yeast for a cheesy hit.
Frequently asked questions
How long do kale crisps take in an air fryer?
About 5–8 minutes at a low 150°C, checking often. They crisp quickly and can burn fast, so keep an eye on them.
Why are my kale crisps burning?
The temperature is too high. Kale is thin and delicate, so cook at 150°C and check frequently.
Are kale crisps healthy?
Yes — they're low in calories, high in fibre and vitamins, and need only a teaspoon of oil, unlike packet crisps.