Salt Vinegar Air Fryer Kale Chips Oven Option Food

AIR FRYER KALE CHIPS

Steps:

• Prep: Wash and dry kale. Cut the leaves away from the spine, then roughly tear the leaves into bite-sized pieces. Massage oil into the leaves, making sure each piece of kale has a thin coat of oil. Sprinkle with salt and toss to coat.
• Transfer: Lay kale in a single layer in your air fryer basket, uncurling the leaves as much as possible while keeping them from overlapping too much (you may need to cook in batches).
• Cook: Air fry for 4 to 5 minutes at 375°F (190°C), shaking the pan once to help them cook evenly. Keep a close eye on them after 3 minutes. They're done when crispy!

SALT AND VINEGAR KALE CHIPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Wash kale and tear leaves away from the ribs. Dry kale leaves completely and discard ribs.
• Whisk olive oil, vinegar, and salt together in a large bowl. Gently stir in kale "chips" until evenly coated. Let sit for 5 minutes for flavors to absorb.
• Divide kale evenly and spread on the prepared baking sheets, making sure no pieces overlap.
• Bake in the preheated oven for 15 minutes. Use tongs to carefully flip each chip over and bake until crispy, about 5 minutes longer. Transfer chips that are done to a paper towel. Bake any larger chips that were not done in 2 minute intervals until desired doneness.

SALT & VINEGAR AIR FRYER KALE CHIPS (OVEN OPTION)

Steps:

• Wash and dry kale bunch, making sure the leaves are completely dry. If there's any moisture left on the leaves, you'll end up with soggy kale chips.
• Rip the leaves off the stems and away from the rib of the kale. Tear into desired chip-sized pieces.
• Place dry kale in a bowl and toss with oil spray, garlic powder, vinegar, a heavy pinch of sea salt or flaked sea salt, and optional crushed black pepper.
• Divide the prepared kale in half to cook in batches. Place half of the kale leaves in a preheated air fryer at 375F (see notes if you don't have this temperature setting). Air fry for 4 minutes, tossing chips half way.
• Check crispiness of chips and air fry an additional 1-2 minutes watching closely to ensure the kale does not burn. Once crisp, remove kale from the air fryer and place back into the mixing bowl.
• Repeat steps 4 and 5 for the second batch of kale chips.
• Once all chips are cooked through and placed in a bowl, add more sea salt to taste and optional splash of lemon juice. Serve with vegan ranch, dipping sauce of choice, or eat on their own.
• Wash and dry kale bunch, making sure the leaves are completely dry. If there's any moisture left on the leaves, you'll end up with soggy kale chips.
• Preheat oven to 300F. While preheating, massage kale for 1 minute to soften the leaves. Tear or chop leaves into chip-size pieces.
• Season with oil spray, garlic powder, vinegar, a heavy pinch of sea salt or flaked sea salt, and optional crushed black pepper before baking.
• Bake 8-10 minutes. Flip and rotate pan, then bake an additional 10-12 minutes, checking crispiness at 8 minutes.
• Once all chips are cooked through, place in a bowl and season with more sea salt and optional splash of lemon juice. Serve with vegan ranch, dipping sauce of choice, or eat on their own.

AIR-FRIED KALE CHIPS

Steps:

• Preheat an air fryer to 360 degrees F (180 degrees C) according to manufacturer's instructions.
• Stir kale leaves off the stems and chop into small pieces. Place in a large bowl; add olive oil, salt, paprika, garlic powder, pepper, and cayenne. Toss until well coated.
• Add a layer of kale leaves to the air fryer basket. Cook for 3 minutes. Shake the basket and pour kale out onto a cutting board or baking sheet to cool and crisp up. Repeat with remaining kale, working in batches to prevent it from steaming and getting soggy.

AIR FRYER SALT AND VINEGAR POTATO CHIPS

Steps:

• Place vinegar in a large soup pot and bring to a boil. Add potatoes and boil for 5 minutes. Remove from heat, cover, and let sit for 30 minutes.
• Line a baking sheet with paper towels. Drain potatoes but do not rinse. Arrange potato slices on the baking sheet, making sure none are overlapping. Cover the top of the potatoes with paper towels. Repeat layers until all potatoes have been dried.
• Preheat an air fryer oven to 400 degrees F (200 degrees C) according to manufacturer's instructions. Place the basket rack in the top slot. This will act as a shield so that the fan does not blow the chips around once they start to fry.
• Arrange potatoes slices on the remaining 3 racks and lightly sprinkle with salt. Place racks in the air fryer oven and cook for 10 minutes. Remove the top rack of chips and transfer chips to a plate. Set timer for 2 more minutes and then remove the next highest rack of chips. Set timer for 1 minute for the final rack of chips. Serve immediately.