Preheat your oven to 350°F and place a rack in the center of the oven. Line a baking sheet with parchment paper or a silpat.

Pull the kale leaves from the tough center stem. Discard the stem and tear remaining leaves into bite sized pieces. Repeat with the entire bunch of kale. Place leaves in a large bowl and drizzle with 1 tablespoon of olive oil. Using your hands, gently rub the leaves with the oil until evenly coated. Add a little more oil if needed (will depend on the size of your bunch). The leaves should be glistening, but not drenched with oil.

Spread leaves out on prepared baking sheet then season with a sprinkling of kosher salt and crushed red pepper (I used about 3/4 of a tablespoon and they were very spicy). You may need to do this in batches if your bunch is large.

Bake in preheated oven until crispy and crumbly (12 - 14 minutes). Gently toss halfway through cooking to ensure even baking. Right as the chips come out of the oven, lightly dust with smoked paprika. Let cool for a few moments then taste for seasoning. Sprinkle with additional kosher salt and/or smoked paprika if needed.