Kale Chips.

Kale Chips with Sea Salt & Smoked Paprika | Williams-Sonoma Taste:
Kale Chips with Sea Salt & Smoked Paprika
Kale - a hardy cabbage of a variety that produces erect stems with large leaves and no compact head.
1 bunch (1/2 lb./250 g.) curly or dinosaur kale
2 Tbs. olive oil
1/4 tsp. smoked paprika
1/2 tsp. coarse sea salt

Preheat oven to 300°F (150°C).

Rinse kale well and blot dry thoroughly with a clean kitchen towel. Tear leaves from ribs; discard ribs. Using yourt 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.
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