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Air Fryer Kale and Potato Chip Mix with Spicy Beet Dip

Thin potato chips and torn kale air fried separately to crisp, tossed together, and served with a creamy harissa-spiked beet dip.
Print Recipe
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings: 4 servings
Course: Snack
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

For the chip mix
  • 2 medium Yukon Gold potatoes sliced thin, skins on
  • 1 large bunch curly kale stems removed, torn into large pieces
  • 2 tbsp olive oil 1 tbsp per component
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • kosher salt and black pepper
For the spicy beet dip
  • 1 cup cooked beets chopped
  • 3/4 cup Greek yogurt or skyr
  • 1 tbsp tahini
  • 1-2 tbsp lemon juice
  • 1 small garlic clove
  • 1-2 tsp harissa paste or sriracha
  • 1/2 tsp ground cumin
  • 1/4 tsp sea salt
  • 1-2 tsp olive oil to finish

Equipment

  • Air fryer
  • Mandoline
  • Blender
  • Wire rack

Method
 

  1. Soak the potato slices in cold water 10 to 15 minutes, drain, and pat very dry. Toss with 1 tbsp oil, salt, pepper, and half the spice mix. Air fry at 350°F in a single layer 8 to 12 minutes, flipping halfway. Cool on a rack.
  2. Toss the dry kale with 1 tbsp oil and the rest of the spice mix. Air fry at 300°F 4 to 6 minutes, shaking often, until crisp — watch closely.
  3. Blend the beet dip ingredients smooth and drizzle with olive oil.
  4. Toss the potato and kale chips together and serve with the beet dip.

Notes

Cook the two components separately — kale crisps in a fraction of the potato time and burns fast.
Dry both thoroughly.
Curly kale holds seasoning and crisps better than lacinato.