Simple 4 ingredients for deliciously crunchy kale crisps.
I love to make this using my dehydrate setting in my air fryer as I find the kale’s crispiness last better than just air frying or baking in an oven. You can still air fry or bake it you choose, and if it loses its crispiness all you need to do is air fry or bake them again for a couple of minutes to refresh. Details about my air fryer will be posted at the end.
Kale is a great source of vitamin K, A, and C. It helps lower cholesterol and is anti-inflammatory. Nutritional yeast is a great source of protein as it contains all essential amino acids. It also has vitamin B-12 (as long as it’s fortified), and B-6.
Below is an affiliated link to the Nutritional Yeast I purchase.
Above you can see how I laid them out onto 2 racks for my air fryer. Halfway through I swap the racks for even cooking. It may seem like there is a lot but they will shrink significantly once they are crisped up.
My air fryer is made by Pampered Chef, to check it out visit and follow my best friend on Facebook @CookingwithDawnandPamperedChef and Instagram @cookingwithdawnpc or visit her website https://www.pamperedchef.ca/pws/dboothroyd.
Cheesy Kale Crisps
- air fryer or oven
- Wash and dry
kalethoroughly with a cloth. Tear leaves off the spine into medium bite sized pieces and add to a large bowl.
- Drizzle with the
coconut oiland massage the leaves until they are all covered.
- Lay in a somewhat single layer in air fryer basket or on racks.
- Set air fryer to dehydrate at 150°F and set adjust time to 1 hour. Other options are to air fry at 375°F for 5 minutes or bake in the oven at 300°F for 20-25 minutes (let cool for a minutes to get crispy).
- Toss and switch racks halfway through.
- Add more time if still soft.
- For additional flavouring, add garlic powder or cayenne pepper for spice.
- Store for up to 7 days.
- Crips back up by air frying or baking again for 1 to 2 minutes
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