Directions

• Rinse kale. Remove the stems and then tear the leaves into 3 to 4-inch pieces. If you have a salad spinner, add kale to it to remove any excess moisture. Otherwise, use paper towels to dry them well.
• Preheat the air fryer to 350 F.
• To a mixing bowl add gram flour, carom seeds salt, turmeric, garlic powder, and red chili powder. Add little bit water at a time and mix well to make a smooth batter paste.
• Lightly spray the air fryer basket with oil.
• Take one piece of kale and lightly dip it in the batter so that the curly ends get coated with the batter. Note: Do not completely dip the kale in the batter in the way traditional pakoras are made. Instead, dip the ends letting the batter cling to the curly edges. This ensures a lighter and crisper chip that is in no way doughy.
• Place in the preheated air fryer facing up the batter dipped ends. Repeat with the remaining kale until the air fryer basket is filled with a layer of kale. Lightly spray or brush oil on top.
• Air fry at 350 F for 5 to 7 minutes or until the edges are golden brown and the kale is crispy. Take out the kale chips and repeat with the remaining kale.