Crispy Baked Red Kale Chips

1.Preheat your oven to 150°C (300°F) and line two large baking sheets with parchment paper.

2.Wash the red kale thoroughly in cold water and dry it completely using a salad spinner or by blotting with paper towels; any moisture left will cause the kale to steam rather than crisp.

3.Remove the tough center ribs and stems from the kale leaves and tear the leaves into bite-sized pieces, roughly 2 to 3 inches wide.

4.Place the kale pieces into a large mixing bowl and drizzle with olive oil, then massage the oil into every crevice of the leaves with your hands until they are lightly and evenly coated.

5.Sprinkle the sea salt, garlic powder, smoked paprika, and black pepper over the kale and toss once more to distribute the seasonings.

6.Spread the kale leaves in a single layer onto the prepared baking sheets, ensuring they do not overlap to allow for proper air circulation.

7.Bake for 10 to 15 minutes, rotating the pans halfway through, until the edges are slightly browned and the leaves feel brittle and crisp to the touch.

8.Remove from the oven and let the chips sit on the baking sheet for 3 minutes to firm up further before serving.