Ranch kale chips cook up crispy and perfect in the air fryer in under 10 minutes, including the time needed to make delicious from-scratch ranch seasoning.
Y’all, I made air fryer kale chips. No big deal. Actually, for me, this is a huge deal. I never make my own kale chips anymore, because for some reason spreading pieces of kale in a single layer on baking sheets feels too inefficient to me. I eat kale chips by the handful, and even two baking sheets of chips just feels like so few, considering how long they need to bake. I know, I’m a child.
I’ve been crazy about my air fryer ever since it landed on our doorstep. These air fryer kale chips are my latest air frying adventure, but be sure to also try my Crispy Air Fried Tofu and Air Fried Avocado Fries. You won’t be sorry! Think of an air fryer as an oil-free deep fryer that makes food crispy and delicious faster than you could fry or bake it.
When you’re making kale chips in the air fryer, you don’t have to worry about creating a single layer. And making your air fryer ranch kale chips won’t heat up the house, like baking them in the oven does. They also only cook for four or five minutes. That means, from start to finish, you’re looking at about 10 minutes total standing between you and a big ol’ pile of ranch kale chips. That includes the time to make the ranch dressing from scratch.
One Important Note
This recipe says to stem your kale, and that is not something you can skip. You can save the stems, and toss them into soups or stews, but don’t leave them on the leaves when you’re prepping your kale for this recipe.
The woody kale stems take a LOT longer to fry than the leaves, so if you don’t stem, you’ll end up with chewy stems in the middles of your crispy kale chips. Or, if you cook longer so the stems get crispy, you’ll end up with burnt leaves. Don’t do it. I ruined a good batch of kale chips this way. Lesson learned!
One Other Important Note
Eat these kale chips immediately, if possible. The ones you buy at the store come bagged with a dessicant, which keeps them from absorbing moisture. These will get soft if you leave them out or even in the fridge. The good news is that the recipe below makes an amount that 1-2 people can easily eat in one sitting.
If you do have leftovers, store in an airtight container in the fridge and know that they will be soft when you eat them. They’ll still taste good, but they won’t be remotely chip like in texture.
I created a video for this recipe, or you can check out the written version below the video.