- 4 cups kale leaves, washed, dried, and cut into 1/2 inch pieces, with tough stems removed
- 2 tablespoons SOOC Harissa Olive Oil (can substitute Chipotle or Cayenne Chili Olive Oil)
- 1 teaspoon paprika (optional)
- 1/2 teaspoon fine sea salt
Preheat the oven to 275 degrees
In a large bowl toss the kale with olive oil, paprika, and salt. Arrange the leaves in a single layer on a baking sheet lined with parchment paper. Bake until crisp and edges begin to turn golden-brown. Approximately 20-25 minutes.