Strip the kale leaves off the tough stems, tear leaves into chip-sized-pieces, and discard stems. Dry the kale leaves and spread them out across two rimmed sheet pans.
Drizzle olive oil evenly onto the kale and season with sea salt, crushed red pepper, and smoked paprika (using half of the oil and seasonings per pan). Toss to coat, massaging oil and spices into the kale with your hands.
Spread the seasoned kale out in a single layer, then bake for 22-25 minutes at 275 degrees. Rotate pans between oven racks halfway through the baking time.
Remove kale chips from the oven and let sit for about three minutes before serving.
Store any uneaten kale chips for up to three days, at room temperature in a tightly covered container.
You can change up the seasonings to your own liking, but I was going for a smoky-spicy thing here today. Check for doneness at 22 minutes, and note that pans and ovens can heat unevenly -- one of my pans was done a few minutes earlier than the other today, for no apparent reason.
Easy Homemade Kale Chips from Mashup Mom: https://www.mashupmom.com/an-imperfect-produce-review-coupon-code-for-you-plus-5-tips-for-perfect-kale-chips/