Prep: Wash and dry kale. Cut the leaves away from the spine, then roughly tear the leaves into bite-sized pieces. Massage oil into the leaves, making sure each piece of kale has a thin coat of oil. Sprinkle with salt and toss to coat.
Transfer: Lay kale in a single layer in your air fryer basket, uncurling the leaves as much as possible while keeping them from overlapping too much (you may need to cook in batches).
Cook: Air fry for 4 to 5 minutes at 375°F (190°C), shaking the pan once to help them cook evenly. Keep a close eye on them after 3 minutes. They’re done when crispy!
Store kale chips in a paper bag, or in a loosely sealed plastic bag lined with a paper towel. They keep well at room temperature for up to a week. If they lose their crunch, throw them back in the air fryer for a minute or two.