Kale Chips with Sea Salt & Smoked Paprika
1 bunch (about 1/2 pound) curly or dinosaur kale
2 Tbs. olive oil
1/4 tsp. smoked paprika
1/2 tsp. coarse sea salt
Preheat oven to 300 degrees F.
Rinse kale well and blot dry thoroughly with a clean kitchen towel. Tear leaves from ribs; discard ribs. Using your hands, tear leaves into fairly large, appealing chip-size pieces.
Place kale in a bowl and sprinkle with olive oil, paprika and salt. Using your hands, toss to coat evenly with oil and seasoning.
Arrange leaves in a single layer on 2 baking sheets. Bake, rotating pans top to bottom and back to front midway through baking time, until leaves are dry and crispy, about 25 minutes. Serve right away; kale chips are best eaten within a few hours. Serves 4.
**The secret to turning out perfect kale chips is to distribute the oil and spices evenly on the leaves, and to avoid overcrowding them on the baking sheet.