Step 1 Preheat oven to 180°C. Line a baking tray with baking paper.
Step 2 Combine torn kale leaves with chilli flakes, paprika and sea salt in a large bowl; season with cracked black pepper and toss well to evenly coat leaves.
Step 3 Place kale on prepared tray in a single layer; spray evenly with olive oil. Bake for 10–12 minutes, or until leaves are crisp, then leave to cool slightly.
Step 4 Sprinkle cool kale chips with lemon zest and serve.
Limit your pinch of salt to no more than 1/2 teaspoon.
Serve these crisp chips with a meal or as healthy nibbles with drinks!