Rinse kale and spin or towel dry. Cut leaves from stems and discard large stems. Ensure leaves are completely dry before cooking.

Chop leaves into bite-sized pieces. Place in a large bowl and toss with olive oil and salt.

Place a single layer of kale (about 1/4) in the air fryer basket and air fry at 400°F for 3 minutes.  Repeat in batches with the remaining leaves.

Store the chips in an airtight container at room temperature up to 5 days, or more, depending on the humidity in your house. Do not freeze or refrigerate the chips, unless you like them limp.