Air Fryer Directions

1. 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.
2. Rip the leaves off the stems and away from the rib of the kale. Tear into desired chip-sized pieces.
3. 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.
4. 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.
5. 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.
6. Repeat steps 4 and 5 for the second batch of kale chips.
7. 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.

Oven Directions

1. 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.
2. Preheat oven to 300F. While preheating, massage kale for 1 minute to soften the leaves. Tear or chop leaves into chip-size pieces.
3. Season with oil spray, garlic powder, vinegar, a heavy pinch of sea salt or flaked sea salt, and optional crushed black pepper before baking. 
4. Bake 8-10 minutes. Flip and rotate pan, then bake an additional 10-12 minutes, checking crispiness at 8 minutes.
5. 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.