Chips made from kale might sound like a downgrade from potatoes, until you taste these smoky, crispy chips, that is. Nutritional yeast, aka “nooch” in vegan circles, adds umami flavor, while smoked paprika brings the finger-licking heat. They’re great to eat on their own as a snack, or use them to top a dip or soup. A couple of tips: The low temperature is the key to evenly crisp leaves. And, despite the popularity of lacinato kale, it’s important to use the curly kind here, which has thinner leaves for crispier bites.