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The KILIG Kitchen · Dehydrated Snacks
Kale Chips
VGGFNFDF
Ingredients
- Kale leaves - 100 g (2 cups), torn
- Olive oil - 1 tbsp (15 ml)
- Salt - ½ tsp (3 g)
Method
- Toss kale leaves with olive oil and salt.
- Spread evenly on the mesh rack in a single layer.
- Air fry at 120°C for 25 minutes, shaking once midway, until crisp.
Chef's Notes
Ensure the leaves don't overlap - airflow is key for an even crisp.
Serving Suggestions
Serve in small bowls or crumble over soups and salads.