Yet another reason why I love my air fryer – it also functions as a dehydrator! I used to love making kale chips in the oven but it legit took forever and wouldn’t always cook even. Dehydrating my kale chips in the air fryer took them to the NEXT LEVEL. It only took about 1 1/2 hours and they were the perfect level of crunchy.
These kale chips have a delicious, cheesey flavor and make the perfect snack. The best part is they are also gluten free and vegan. That’s right, they have a cheesey flavor but are still dairy free! How is that? See ingredient details below!
For the kale, it’s best to buy fresh kale on the stems and cut the kale into kale chips. If you buy packaged precut kale, bagged kale, the kale may be cut very small and not great to make into chips.
The “cheese”seasoning is made up of lemon juice, avocado, nutritional yeast, and sea salt. The nutritional yeast is the key to giving the kale chips the cheesey flavor, but is completely dairy-free. I also like to use nutritional yeast in pasta dishes to add a cheesey flavor. Check out my Vegan Pistachio Pesto, Creamy Cashew Cheese Sauce, and Lentil Meatballs and Zoodles recipes for more ideas on yummy ways to cook with nutritional yeast.
Juice of 1/4 lemon
2 tbsp avocado oil
2 tbsp nutritional yeast
- Rinse fresh kale and set aside to dry or pat dry. Cut the kale into rectangular chip shapes. Remove the stems.
- Place the kale in a bowl and add lemon juice, avocado oil, and nutritional yeast. Mix with hands until the kale is evenly coated. Sprinkle the kale with sea salt.
- Place the kale in air fryer on dehydrate (390 deg) for 1 – 1.5 hours. Check the chips after an hour to see if they are crispy. If not, remix the kale with a spatula and recheck every 15 mins. It should take 1 – 1.5 hours total to make.