Wash the kale thoroughly under running water. Remove the tough stems and tear the leaves into bite-sized pieces. Pat the kale dry using a salad spinner or paper towels to remove excess moisture.

In a mixing bowl, add the torn kale leaves, olive oil, garlic powder, onion powder, sea salt, and smoked paprika (if using). Toss everything together until the kale is evenly coated.

Preheat your air fryer to 375°F (190°C) for about 3-5 minutes.

Place the seasoned kale leaves in the air fryer basket in a single layer. You may need to do this in batches if your air fryer is small. Air fry for 5-7 minutes, checking halfway through and shaking the basket to ensure even cooking.

After 5-7 minutes, check for doneness. The kale should be crispy and slightly browned. If needed, continue to cook in 1-minute increments until the desired crispness is reached.

Once cooked, transfer the kale chips to a serving bowl and enjoy them warm or at room temperature.

Store any leftover kale chips in an airtight container at room temperature for up to 2 days, but they are best enjoyed fresh.