Wash the kale leaves and thoroughly dry them using a salad spinner or paper towels. Water left on the leaves will prevent them from getting crispy.

Remove the tough center stems from each kale leaf by holding the stem with one hand and pulling the leafy parts off with your other hand, or cut them out with kitchen scissors.

Tear or cut the leaves into bite-sized pieces, about 2 inches in size. They will shrink when cooked.

Place the kale pieces in a large bowl. Drizzle with olive oil and sprinkle with salt, dried herbs, and pepper.

Using your hands, massage the oil and seasonings into the kale leaves for about 30 seconds to ensure even coating.

Place the seasoned kale leaves in the air fryer basket in a single layer. Don't overcrowd the basket - work in batches if necessary.

Air fry for 4 minutes.

Open the air fryer after 3 minutes to check progress. Give the basket a shake to redistribute the leaves.

If the kale chips aren't crispy yet, continue air frying for another 1-2 minutes, checking frequently to prevent burning.

Remove the crispy kale chips and let them cool for 1 minute.

Serve immediately as a snack on their own or with your favorite dipping sauce.