Rinse and pull off the leaves into edible sizes from the stems of the 2 whole kale leaves.
Place onto a cooking sheet and cover with the 1 tbsp of olive oil, 1 tsp of black pepper, 1 tsp of sea salt, 1 tsp of garlic powder, and 1/2 tsp of paprika. Bake for 15 minutes or until the kale leaves are chip crispy.
Serve while hot or at room temperature, and enjoy!