Preheat your oven to 180°C (350°F) and line a rimmed baking sheet with parchment paper.
Tear the kale leaves into bite-sized pieces, avoiding the thick stems, and spread them out on a clean towel to dry thoroughly—any moisture will prevent crisping.
Transfer the dried kale to a mixing bowl and drizzle with about 1 teaspoon of olive oil. Use your hands or a small brush to gently toss and coat each leaf evenly, ensuring no piece is overly greasy.
Sprinkle a pinch of flaky sea salt and, if you like, smoked paprika over the kale. Toss again to distribute the seasonings evenly across all the leaves.
Arrange the seasoned kale leaves in a single layer on the prepared baking sheet, spreading them out so they don’t overlap—this helps them crisp uniformly.
Bake the kale in the preheated oven for 10 to 15 minutes. Keep an ear out for crackling sounds, and watch for the edges to turn a vibrant golden-green with a slight smoky hue.
At the 10-minute mark, check the chips for crispness—if they’re still a bit floppy, give them a few more minutes, checking frequently to prevent burning.
Once crispy and dry-looking, remove the baking sheet from the oven and let the chips sit for about 2 minutes—this final resting time helps them finish crisping up.
Transfer the kale chips to a serving bowl or enjoy straight from the sheet. Serve immediately for the best crunch and smoky aroma.
