Ingredients
- 1 bunch kale
- 1 tablespoon olive oil, or to taste
- salt and ground black pepper to taste
- 1 ½ teaspoons chile-lime seasoning (such as Tajin®)
- 2 tablespoons grated Parmesan cheese, or to taste
Why This Recipe Is So Enjoyable
Helpful Chef Tips
- Don’t overcrowd the basket; cook in batches if needed for even crispiness.
- Shake the basket halfway through cooking to help the chips cook evenly.
Step 1
Preheat your air fryer to 280°F (138°C). While it’s heating up, wash the kale and tear the leaves away from the tough ribs—discard those ribs. Make sure to dry the kale really well, then tear the leaves into bite-sized pieces.
Step 2
In a big bowl, toss the kale with olive oil, rubbing it in with your hands so every leaf gets a light coating. Sprinkle in some salt, pepper, and your chile-lime seasoning, then mix everything together until evenly coated.
Step 3
Place a single layer of kale in the air fryer basket—you don’t want the leaves overlapping. Cook for about 5 minutes, then give the basket a shake. Air fry for another 3 minutes.
Step 4
Sprinkle Parmesan cheese over the kale, shake the basket to spread it around, and cook for 2 more minutes or until the chips are crispy. Keep an eye on them so they don’t burn. Repeat these steps with the rest of the kale, and enjoy your crunchy, flavorful chips!
