½ tspsea salt(we used coarse sea salt & ground it fresh)
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Preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper.
Wash the kale and pull apart, removing the spine if desired. Place into a medium bowl (unless you are using more kale bunches, I use a large bowl when doing 2 or more bunches of kale at one time). Pour the olive oil and apple cider vinegar over the kale in the bowl, add salt and paprika (optional), and turn to coat the kale thoroughly.
Place the kale chips on the lined baking sheet (or two baking sheets, if needed) so that they are in a single layer and not touching each other. Add more salt, if desired. Bake at 350 degrees (175 degrees C) for about 30 minutes or until the leaves are dried and crispy.
Remove from the oven when dried and either transfer the kale chips directly over to a wire cooling rack (parchment paper and all) or transfer to a cooling rack lined with paper towels to soak up any excess moisture from the oil and vinegar. Store any remaining kale chips in an airtight container.
*The kale chips will store up to a week in an airtight container, depending on how much moisture is left in them. The more consistently sized the 'chips' are, the more evenly they will dry. However, we always end up with a few that are more moist than others!