PSA: My air fryer kale chips are finally CRISPY and not burnt

I was about to give up, but lowering the heat made all the difference. Giving them a good shake halfway through cooking is the secret. So glad I stuck with it!

3 comments

3 Comments

avery_hart631mo ago

Reading this reminds me of when I attempted air fryer Brussels sprouts last fall. I had the temperature way too high and ended up with little charcoal balls, lol. My apartment smelled like a campfire for days after that. Now I'm scared to try kale chips, but your method sounds promising. I guess the key is patience and not cranking up the heat for everything.

wren_smith441mo ago

Oh man, my friend Lisa almost set off her smoke alarm last week trying to make those. She had the heat way up, and her whole batch turned into black confetti in like two minutes. She tried your method though, lower temp and a shake, and it totally worked. Her kitchen finally smells like food and not burnt leaves.

olivere3022d ago

Totally get that fear... my first batch of kale chips was a complete disaster. I made the same mistake of blasting the heat, thinking it would cook faster. Ended up with a pan of bitter, dark green dust. It's so easy to think higher heat equals crispier food, but it just burns the thin leaves. Your friend's story about the black confetti is painfully familiar. Lowering the temp feels wrong, like you're not cooking it, but it really is the only way.