Prep the kale: Rinse the kale thoroughly, then dry it very well. Use a salad spinner and pat dry with towels. Any moisture will lead to steaming instead of crisping.

Remove stems: Strip the leaves from the thick central stems. Tear leaves into large, chip-sized pieces. They shrink as they cook, so don’t go too small.

Season lightly: Place kale in a large bowl. Drizzle with oil and toss with clean hands to coat evenly. Sprinkle on salt and any dry seasonings. Massage gently so every leaf has a thin sheen of oil.

Preheat the air fryer: Set to 325°F (165°C) for 2–3 minutes. A moderate temperature prevents burning while still creating crunch.

Load the basket: Arrange kale in a single, loose layer. Do not pack it tightly. Work in batches if needed. Crowding causes soggy spots.

Air fry: Cook at 325°F (165°C) for 4–6 minutes. Pause halfway to toss or shake the basket so everything crisps evenly.

Check for doneness: Chips are ready when they’re crisp and slightly deepened in color, with no soft spots. If needed, continue in 30-second bursts. They burn quickly near the end.

Finish and cool: Transfer to a plate and let them cool for 1–2 minutes. They crisp up a bit more as they cool. Taste and add a pinch more salt if desired.

Optional cheesy finish: If using Parmesan or nutritional yeast, sprinkle while the chips are still warm so it clings.