Crunchy, rich in umami, and healthy, these Air Fryer Kale Chips are an easy to make snack, appetizer, or side dish. If you don't have or don't want to use liquid coconut aminos you can use soy sauce in its place. The recipe just won't be gluten-free if you do so.
10ozlacinato or leafy kalewashed and cut into 1.5-2" pieces
2tablespoonsolive oil or avocado oil
2tablespoonscoconut liquid aminos
1teaspoontoasted sesame oil
2tablespoonssesame seeds
½teaspoongarlic powder
¾teaspoononion powder
¼teaspoonsalt
Instructions
In a large bowl, combine the kale, olive oil, coconut aminos, and toasted sesame oil. Toss the kale in the oil and liquid aminos until the kale is evenly covered with the oil and aminos.
Sprinkle the kale with the sesame seeds, dried garlic, dried onion, and salt. Toss the kale further to distribute all the seasonings evenly throughout the kale.
Add the kale to the basket of the air fryer. Air fry at 400 degrees for 13-14 minutes, shaking every 3-4 minutes, or until the kale gets crispy and the sesame seeds are starting to brown. Remove the kale from the air fryer and serve!
Notes
1. This kale keeps covered in the fridge for 3-4 days. It reheats best on low in a toaster oven or air fryer for about 1.5-3 minutes, depending on the strength of your oven or air fryer. 2. You don't need to de-rib the kale, but you can if you want. 3. Soy sauce can be substituted for the liquid aminos in this recipe. The recipe will no longer be gluten-free, however.
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