Spicy Kale Chips

Preheat oven to 400 degrees F.

Wash kale and spin to dry. Pat leaves with a towel to soak up any remaining moisture. Tear or cut off the spine of each leaf and discard (Note, some cavalo nero is tender enough that the stalk can remain).

Place leaves in a large bowl, drizzle on a couple of tablespoons of extra virgin olive oil. Sprinkle with some sea salt, black pepper, cayenne, and paprika.

Using your hands, work the seasoning and oil into the leaves, making sure each leaf is evenly coated.

Layout leaves in a single layer on a couple of baking sheets (work in batches if necessary). Bake for 10-12 minutes until leaves are crisp. Rotate the sheets halfway through to cook evenly if necessary.

Eat immediately or let cool and store in an airtight container.