Combine the salt, paprika, and nutritional yeast flakes in a small bowl.
Rinse the kale leaves, then put them in a salad spinner and spin until the greens are like astronauts spinning in a testing laboratory. Take it out and dry it even more with a clean kitchen towel or paper towels so NO water remains.
Put the kale in a big mixing or salad bowl. Drizzle 1 tablespoon of olive oil and the apple cider vinegar. Massage the oil into the leaves. You might need more. You want the leaves to be glistening, but not dripping with oil. Trust yourself.
Lay the kale pieces in an even layer onto the sheet tray and slide it into the oven. Bake until the leaves are crisp to the touch but still a dark green. (When they turn brown, they turn bitter.) Check at the 12-minute mark, to be sure.
Remove them from the oven. Sprinkle with the salt mixture. Eat warm and enjoy! They’ll go FAST!