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Vegan Garlic-Parmesan Kale Chips

Vegan Garlic-Parmesan Kale Chips (Air-Fryer Snack)

Crispy, garlicky, “cheesy” kale chips ready in under 10 minutes — yes, really. These Vegan Garlic-Parmesan Kale Chips (Air-Fryer Snack) turn humble kale into a crunchy, addictive snack that makes you feel like you’re winning at healthy eating.
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Prep Time 5 minutes
Cook Time 4 minutes
Total Time 9 minutes
Servings: 2
Course: Appetizer, Side Dish
Cuisine: American
Calories: 77
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large bunch curly kale about 4 cups after stems removed, washed and completely dried
  • ½ tablespoon vegetable oil
  • A couple pinches salt to taste
  • Pinch garlic powder optional, but I use it
  • Pinch nutritional yeast for the vegan “Parmesan” flavor — optional but highly recommended
  • Bold tip: Use nutritional yeast if you want that cheesy note — it truly mimics Parmesan without animal products

Equipment

  • Measuring spoons
  • Large bowl
  • Air fryer (basket style)
  • Salad spinner (highly recommended to dry kale)
  • Tongs or a small spatula for turning
  • You don’t need anything fancy beyond a basic air fryer. If your air fryer tends to blow lighter leaves around, an air fryer rack or a shallow rack insert helps keep them put.

Method
 

  1. Prep the kale
  2. Cut the kale into 2-inch pieces and remove the tough stems. Dry the leaves thoroughly in a salad spinner or by patting with towels. Dry leaves crisp best — wet leaves steam and go limp.
  3. Oil & season
  4. Place the kale in a large bowl. Pour ½ tablespoon vegetable oil over the leaves and gently massage for 1 minute so the oil distributes evenly. Sprinkle on salt, garlic powder, and nutritional yeast. Toss until the leaves look glossy but not soaked.
  5. Air-fry in a single layer
  6. Lay the kale in the air fryer basket in a single layer. If your basket is small, work in batches. Cook at 350°F (175°C) for 3–4 minutes, watching constantly. Remove when the edges look lightly browned and the leaves feel crisp. They crisp further as they cool.
  7. Cool & enjoy
  8. Transfer the chips to a cooling rack or plate. Let them cool completely before stacking or they’ll steam and soften. Eat them right away for maximum crunch.
  9. Bold reminder: Do not overcrowd the basket. Overcrowding ruins crispiness — trust me on this one.

Notes

Notes & Some Common real problems and real fixes

Ensure the kale is dry. Use a salad spinner or towel. Moisture ruins crispness.
Don’t walk away. Air fryers work fast — watch the chips during the last minute to avoid burning.
Leaves flying around? Add an air fryer rack or loosely tuck some foil edges down to weigh them.
Too salty? Rinse one batch lightly, pat dry, and re-air-fry for 1 minute. (Yes, you can rescue a tiny disaster.)
Ever tried to reheat stale chips? Don’t even. Instead, re-crisp by popping them back in the air fryer at 300°F for 1 minute. Works like a charm.