You’ll never want to buy chips after trying these incredibly crispy homemade Kale Chips! They’re lighter than air with a satisfying crunch and a healthy dusting of nutritional yeast. They’re completely vegan, easy to make, healthy, and downright irresistible!
- 12 ounces chopped kale, washed and thoroughly dried (1 package or about 2 bunches)
- 2 tablespoon avocado oil (or olive oil)
- 1/2 tablespoon nutritional yeast (or to taste)
- In a large mixing bowl, add chopped kale and drizzle with oil. Gently massage the oil into the kale until well coated. This is to prevent the kale from getting burnt during cooking.
- Cook the kale in the oven or in the air fryer:
- In the oven: Preheat oven to 400 F. Arrange the kale leaves in a single layer on a large half sheet baking pan. Bake for 12-15 minutes until crispy.
- In the air fryer: Add kale in the airfryer basket until full. It's fine to overlap the leaves and they shrink a lot during cooking. Air fry the kale at 350F for 8-10 minutes until crispy. Shake the basket once halfway during cooking.
- Sprinkle with nutritional yeast and serve immediately.
How to store: Store leftover kale chips in a Ziploc bag or other airtight container at room temperature in a cool, dry place out of direct sunlight for up to 3 days. You can serve them at room temperature.
How to freeze: You can technically freeze kale chips, but they won’t come out of the freezer as crispy as they went in and they may wilt a bit or get soggy. To freeze, transfer kale chips to a freezer bag and freeze for up to three months. Reheat them straight from frozen in the oven or air fryer to crisp them up again.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Snacks
- Method: Air Fryer
- Cuisine: American
Keywords: kale chips, air fryer kale chips, baked kale chips, how to make kale chips, homemade kale chips