Start by preheating your oven to 350°F (175°C). This ensures your chips will bake evenly and become nice and crispy.

Wash the kale well under cool water to remove any dirt. After washing, dry it thoroughly. You can use a salad spinner or simply pat it with a clean towel. Excess moisture can make your chips soggy, and nobody wants that.

Take your kale leaves and remove the stems. The stems can be tough and chewy. Tear the leaves into bite-sized pieces, about 2-3 inches in size. Try to keep them relatively uniform so they cook at the same rate.

In a large bowl, combine the kale pieces, olive oil, smoked paprika, lemon juice, sea salt, and black pepper. Gently massage the oil and seasonings into the kale. Make sure each piece is coated but not soggy.

Line a baking sheet with parchment paper for easy cleanup. Spread the seasoned kale evenly across the sheet. Avoid overlapping; this lets the hot air circulate and enhances the crispiness.

Place the baking sheet in your preheated oven. Bake for 10-15 minutes or until the edges start to brown. Keep an eye on them — kale can go from perfectly crispy to burnt in a blink.

Once they’re done, allow the chips to cool for a few moments. This step is vital. As they cool, they’ll crisp up even more. Finally, serve them warm or store them in an airtight container for later snacking!