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Air Fryer Keto Kale Chips with Garlic Butter

Curly kale dried thoroughly, tossed with a garlic-butter-and-oil blend, and air fried low into papery, shatter-crisp chips.
Print Recipe
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings: 4 servings
Course: Snack
Cuisine: American
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups curly kale leaves packed, stems removed, torn to 2 to 3 inches
  • 1 tbsp unsalted butter melted, not sizzling
  • 1 tbsp avocado or light olive oil
  • 1 large garlic clove finely grated
  • 1/4 tsp fine salt
  • 1/8 tsp black pepper or paprika
  • 1 tbsp finely grated Parmesan optional finish

Equipment

  • Air fryer
  • Salad spinner
  • Perforated liner
  • Wire rack

Method
 

  1. Wash and dry the kale in a spinner and on towels until no moisture transfers at all.
  2. Preheat the air fryer to 325°F and line the basket with a perforated liner. Whisk the melted butter, oil, garlic, salt, and pepper. Toss the kale with half, then add just enough of the rest for a light sheen.
  3. Spread in a single layer. Cook 4 minutes, shake, then 2 to 3 minutes more until papery and dry.
  4. Cool on a wire rack 5 minutes and finish with Parmesan or a pinch of garlic powder.

Notes

Bone-dry kale is the entire recipe — damp kale steams limp.
1:1 butter to oil, stopping at a faint sheen — too much butter gives an oily mouthfeel.
Bitter, acrid taste means the garlic scorched; use half in the dressing and finish with garlic powder.