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.