In a large bowl, combine the tahini, ground coriander, olive oil, sesame seeds, and salt flakes.

Tear the kale into bite-sized pieces.

Using your fingers, rub the tahini mixture into the kale leaves to coat them.

Taking care, pull out the air-fryer pan and basket.

Place half of the kale leaves in the basket.

Slide the pan and basket back into the appliance.

Set the temperature to 325°F and set the timer for 5 minutes.

Allow it to cook.

Gently turn the kale leaves over.

Set the timer for another 5 minutes, cooking until the kale leaves are crisp.

Transfer the kale chips to a tray to cool.

Repeat the cooking process with the remaining kale leaves.

Sprinkle the kale chips with crushed red pepper flakes and additional salt flakes.