Oh “Kale” Yea!

It’s been a while since my last post and to tell y’all the truth, I’ve felt uninspired recently. The weather here in Texas has been gloomy to say the least so all I want to do is eat my favorite soup and watch Black Mirror on Netflix. (Side note: If you haven’t given into the hype yet DO IT NOW, Hipster. Although I will say, if you have even the slightest tinge of anxiety watch with caution because the show is intense.)

In order to curb the boredom cravings I thought I would try my hand at [what I hoped would be] a crunchy low carb snack. Kale isn’t usually my go to green but the nutritional value is what convinced me to give it a try. One serving of kale has over 130% of daily recommended serving of both  Vitamin A and Vitamin C! Hello beautiful skin and clear vision!

I’ve tried to make other variations of veggie chips in the oven before and they never turn out as crunchy as I would have hoped. Thankfully my parents have an air fryer and they let me experiment with it. Now I know that I absolutely need one. If you don’t know an air fryer is basically a souped up convection oven. The hot air inside circulates around the food cooking it evenly and quickly while maintaining maximum flavor and moisture. Air fryers are great because they require little to no oil and you can use them to cook anything from cake to kale.

I hope you enjoy this super simple crunchy snack!


  • 1 tablespoon olive oil (any oil will work, use your favorite)
  • 1 bundle of kale, About 4 cups chopped
  • Salt to taste ( I super love pink Himalayan salt)
  1.  Preheat the air fryer to 370°. You can put the kale in before it preheats but this extends cook time.
  2. While the device preheats wash the kale and pat it dry. Remove the thick stem and roughly chop the kale into chip size pieces.
  3. Toss the clean, chopped kale with the olive oil and sprinkle with salt.
  4. Put the seasoned kale into the fryer basket. Be careful to not overload the basket. Cooking one layer at a time keeps the kale from cooking unevenly.
  5. Set the timer for 5 minutes. Allow the kale to cook the full five minutes but toss it in the fryer basket after 2.5 minutes. This ensures maximum crunch!
  6. Once the kale is done cooking remove it from the fryer and transfer it to a cooling rack. Because the kale is so thin it cools down quickly.
  7. Enjoy!

I love this recipe because you can be creative with it! I sprinkled parmesan cheese on the second batch I made, YUM! Any seasoning could complement this crispy snack think ranch, garlic, or spicy red pepper. The choice is yours so let the creative vibes flow.

Happy experimenting!




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