Put 100 g Kale into the air fryer. Add 1 tablespoon Olive oil and 1 teaspoon Sea salt and mix well to coat all the kale.
Cook at 190°C/375℉ for 4-5 minutes.
Notes
Don't throw away the kale stems. They can be kept in a freezer bag in the freezer to make stock with.
Keep checking the kale, as all air fryers cook at different rates and you don't want it to burn.
These are best eaten straight from the air fryer so they are still nice and crispy.
Don't forget to remove the kale stalks, as they won't get crispy.
Try using green and purple kale to give it a mix of colour.
Make sure the kale is fully dried after washing, as water on it means the kale steams, rather then getting crispy. You could use a salad spinner to get it really crispy.
Don't be tempted to use too much oil, as it makes them go soggy.