To make crispy kale chips, start by prepping kale leaves. Fill the sink or a tub with water. Wash the kale leaves under a jet of water to dislodge any soil stuck to it. Soak the kale leaves for a few minutes. Shake off any excess water.

Use a salad spinner to dry out the leaves. Otherwise layer them on a cotton towel and cover with another cotton towel to absorb all the water from the leaves.

Take 2 tsp oil in a large bowl. Add the leaves and massage them well with the oil.

Preheat the air fryer or oven at 180°C.

Place the oiled leaves in the air fryer or arrange them in a single layer on a baking tray. Dial the air fryer timer for 5 minutes.

Open the basket once in the middle and give it a shake. In an oven, they need to be baked for around 7 minutes. Make sure you stay around and watch. You can tell when they have crisped up, remove the tray out immediately. The leaves will get crisper on cooling.

Sprinkle with salt and pepper and eat as is or with a dip like this sour cream dip. I have served with it an orange and olive oil dressing.