Air Fryer Recipe
Crispy Parmesan Kale Chips
Kale chips are best when they shatter cleanly, with Parmesan clinging in salty patches. The air fryer is ideal for this as it rapidly removes moisture, ensuring the kale crisps up without tasting cabbagey or scorched.
Ingredients
- 180g curly kale, tough stalks removed, leaves torn into 4–5cm pieces
- 1 tbsp olive oil, plus a few extra drops only if needed
- 25g finely grated Parmesan
- 1 tsp lemon zest, finely grated
- ¼ tsp garlic granules
- ¼ tsp smoked paprika, optional
- 1 small pinch fine sea salt, about ⅛ tsp
- Black pepper, 4–5 twists
- ½ tsp cornflour, optional
Method
- Strip the kale leaves away from the thick central stalks, then tear the leaves into pieces roughly the size of large crisps.
- Wash the kale if needed, then dry it thoroughly in a salad spinner and blot with a clean tea towel.
- Preheat the air fryer to 150°C for 3 minutes.
- Put the kale in a large bowl, drizzle over the olive oil, and massage it through with your fingers for 30–45 seconds until the leaves look lightly glossy all over.
- Mix the Parmesan, lemon zest, garlic granules, smoked paprika if using, pepper, salt and optional cornflour in a small bowl, then sprinkle half over the kale and toss well.
- Spread half the kale in the air-fryer basket in a loose, airy layer.
- Air fry at 150°C for 4 minutes, then pull out the basket and shake gently. Use tongs to lift and turn any clumps.
- Cook for another 2–4 minutes, checking every minute once the leaves look darker and slightly curled.
- Sprinkle over a little of the reserved Parmesan mixture and air fry for 30–60 seconds more, just until the cheese looks dry and lightly set.
- Tip the chips onto a cool plate or tray in a single layer and repeat with the remaining kale.
- Taste once cool enough to handle and add the last pinch of Parmesan mixture only if needed.
Nutrition
Calories: 250
