- 4 cups kale leaves, washed, dried, and cut into 1/2" pieces, with tough stems removed
- 2 tablespoons Rocky Mountain Olive Oil Harissa Infused Olive Oil
- 1 teaspoon paprika (optional)
- 1/2 teaspoon fine sea salt
Preheat the oven to 275 degrees F.
In a large bowl toss the kale with harissa, paprika, and salt. Arrange the leaves in a single layer on the baking sheet lined with parchment. Bake until crisp and beginning to turn golden-brown at the edges, about 20-25 minutes.