(serves 4)
Preheat oven to 350 degrees F.
Line two cookie sheets with parchment paper
6 - 7 large kale leaves
1 Tablespoon PFSC Smoked Paprika
1 teaspoon PFSC Italian Herbs Blend
pinch PFSC Golden Cayenne
sea salt, to taste
olive oil

Wash and destem kale, break into bite-sized peices and dry in a salad spinner. In a small bowl, mix all spices and salt. Take dried kale pieces and distribute evenly over two cookies sheets. Drizzle with olvie oil and sprinkle with spice and salt mix. Bake for 10 - 15 minutes, until edges of kale pieces are browned. Serve immediately.