- 1 large bunch kale
- 1 tbsp olive oil
- 1 1/2 tsp garlic powder
- 1 1/2 tsp hot paprika
- 1 tsp fine sea salt
- Place 2 rimmed baking sheets in the oven and preheat the oven to 250 F.
- Stem the kale, saving the stems for either a slow braise in olive oil or for making stock. Wash the kale leaves by repeatedly submerging them in cold water in a large bowl, then draining until the water at the bottom of the bowl runs clear and free of dirt. Pat the kale bone dry between two clean dishtowels.
- Remove the center ribs and tear or cut the leaves into big pieces. In a large bowl, toss the kale with the oil, garlic powder, paprika, and salt, massaging everything into the leaves with your hands.
- Arrange the kale leaves in even layers on the baking sheet — use the second one if necessary to make sure none of the kale overlays. Bake for 20 minutes or until the leaves or crisp but not burnt. Let cool, then devour, or store in an airtight container for 3 to 4 days.