Preheat the oven to 325F and line a large rimmed baking sheet with parchment paper. Set aside. 

Wash kale leaves. Dry completely before adding the kale to a large mixing bowl.

Drizzle with a little olive oil and toss to combine while rubbing each leaf with your fingers to make sure it is evenly coated in oil. Slowly add in more oil, if necessary, until all of the leaves are lightly coated. Do not use all of the oil if it's not needed.

Combine the smoked paprika, garlic powder, cumin, salt, and pepper in a small bowl. Sprinkle on top of kale. Toss until evenly combined.  

Arrange seasoned kale leaves on the prepared baking sheet in a single layer. If necessary, do multiple rounds to prevent overcrowding on the pan.

Place the baking sheet in the preheated oven and bake for 5-6 minutes before rotating the pan. Bake for another 1-2 minutes. Do not overcook. Remove chips from oven when they are still mostly green, with only a tiny bit of brown developing. 

6. Let chips sit for 2-3 minutes to crisp up a bit more before serving.