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Preheat oven to 300°F. Thoroughly wash and drain kale; pat dry with paper towels. Remove and discard the tough center stalks from leaves. Tear leaves into 2- to 3-inch pieces (you should have about 8 cups leaves). In an extra-large bowl, combine oil, salt and smoked paprika (or ground chipotle). Add kale leaves; toss to coat.
Place a wire rack on each of two baking sheets. Arrange kale in a single layer on the wire racks. Bake on separate oven racks about 20 minutes or until kale is crisp, rearranging baking sheets halfway through baking. (For a dehydrator, place kale leaves in a single layer on mesh dehydrator trays. Dehydrate at 135°F about 2 1/2 hours or until dry and brittle.)
Cool kale on wire racks. Transfer to an airtight storage container. Store at room temperature for up to 1 week.