These air fryer crispy kale chips with nutritional yeast are light, crunchy, and savory in that cheesy (but dairy-free) way nutritional yeast does so well. They’re quick to make, but the small details—drying the kale, the oil amount, and how you load the basket—decide whether you get crisp chips or wilted greens.
Why This Air Fryer Recipe Works
The air fryer’s fast, circulating heat dehydrates kale quickly, which is exactly what you want for chip-level crunch. Nutritional yeast clings best when the leaves are lightly oiled, so you get flavor in every bite instead of powder collecting at the bottom.
Shaking the basket early and often exposes curled edges and thicker rib areas to the heat. Keeping the temperature moderate helps the leaves dry out without turning bitter or overly browned.
Ingredients You’ll Need
1 large bunch curly kale (about 6–8 ounces)
1 to 1 1/2 tablespoons olive oil (or avocado oil)
2 to 3 tablespoons nutritional yeast (to taste)
1/2 teaspoon kosher salt (start light; add more after cooking if needed)
Optional: 1/4 teaspoon garlic powder or smoked paprika
Curly kale gives the crunchiest texture and lots of nooks for seasoning. If you use pre-washed bagged kale, still check for moisture—water is the enemy of crisp chips.
How to Make Air Fryer Crispy Kale Chips with Nutritional Yeast in the Air Fryer
1) Wash and dry thoroughly. Rinse the kale, then dry it very well. A salad spinner helps, but also blot with clean kitchen towels until the leaves feel dry to the touch.
2) Remove stems and tear. Strip the leaves from the tough center ribs. Tear into chip-size pieces (about 2–3 inches); they’ll shrink as they cook.
3) Oil lightly. Add kale to a large bowl and drizzle with oil. Massage for 20–30 seconds so every piece is lightly coated, not greasy.
4) Season. Sprinkle on nutritional yeast and salt (plus any optional spices). Toss again so the seasoning coats the leaves instead of falling off in the basket.
5) Air fry in batches. Preheat if your air fryer runs cool. Add kale in a loose layer—some overlap is fine, but avoid packing it tight.
6) Shake and finish. Air fry, shaking the basket every 2 minutes, until dry and crisp. If a few pieces finish early, pull them and keep cooking the rest.
7) Taste and adjust. Chips taste less salty when hot. Let them cool for 2–3 minutes, then add a pinch more salt or nutritional yeast if you want.
Air Fryer Time and Temperature
Set the air fryer to 300°F.
Curly kale: 6–9 minutes total, shaking every 2 minutes
Lacinato (dino) kale: 7–10 minutes total, shaking every 2 minutes
Air fryers vary a lot. Start checking at 5 minutes, especially if your model runs hot. The kale should look dry and feel crisp after a short cool-down.
Tips for the Best Results
Dry kale like you mean it. Any lingering water steams the leaves and slows crisping.
Use less oil than you think. Too much oil makes the chips heavy and can turn them chewy as they cool.
Don’t overload the basket. Cook in batches for the most even crunch.
Shake frequently. Lighter pieces can fly around; shaking keeps them from scorching on top.
Let them cool before judging. Kale chips continue to crisp as the last bit of steam escapes.
If your air fryer tends to blow lightweight foods into the heating element, place a small air fryer-safe rack on top of the kale, or cook at 275°F and add 1–2 minutes.
Variations and Substitutions
Lemon-pepper: Add 1/4 teaspoon lemon pepper seasoning, then finish with a tiny squeeze of lemon after cooking (go light so they stay crisp).
Spicy: Add 1/8 to 1/4 teaspoon cayenne or chipotle powder.
Oil-free option: Mist lightly with water, then add nutritional yeast and salt. They’ll be a bit more delicate and may need an extra minute or two.
No nutritional yeast: Swap in finely grated Parmesan (use less salt). Add it in the last 1–2 minutes so it doesn’t burn.
What to Serve With It
Serve these kale chips as a snack, a crunchy soup topper, or alongside sandwiches and wraps. They’re also great with hummus, guacamole, or a simple yogurt-based dip if you eat dairy.
Kale chips are best the day they’re made, but you can store them if needed. Let them cool completely, then keep in a loosely covered container (or a container with the lid slightly cracked) so humidity doesn’t soften them.
Room temp: 1–2 days, depending on your kitchen humidity
Avoid the fridge: It adds moisture and makes them limp faster
To crisp them back up, use the air fryer at 275–300°F for 1–3 minutes, shaking once. For more air fryer snack ideas, see INTERNAL_LINK_1.
FAQ
Why are my kale chips not crispy?
Most often it’s moisture: the kale wasn’t fully dried, or the basket was overloaded so the leaves steamed. Too much oil can also keep them from drying out. Cook in smaller batches and shake every couple minutes.
Do I need to preheat my air fryer for kale chips?
Not always, but a short preheat (2–3 minutes) helps if your air fryer runs cool or if you want faster drying. If your model runs hot, you can skip preheating and just start checking earlier.
Can I use bagged pre-washed kale?
Yes, but still dry it well. Bagged greens often hold water in the curls, and that extra moisture makes chips cook unevenly.
When should I add nutritional yeast—before or after cooking?
Add it before cooking so it adheres to the oiled leaves and toasts slightly. If you prefer a more “fresh” yeasty flavor, add a small extra sprinkle right after cooking.
How do I keep kale chips from blowing around in the air fryer?
Don’t use tiny pieces, and avoid over-drying at very high heat early on. If needed, use an air fryer-safe rack to weigh the kale down, or cook at 275°F and extend the time slightly.
