Roasted Brussels Sprout Chips

Preheat oven to 400ºF.

Chop stems off Brussels sprouts. Pull apart individual layers from each sprout. Place in a colander and rinse with water. Use a paper towel to dry sprout leaves.

Place sprout leaves on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper, and red pepper flakes and garlic, if using. Using your hands, massage each sprout leaf until evenly coated with oil and seasonings. Spread sprout leaves out evenly on the baking sheet.

Place in the oven and roast for 15–20 minutes, until browned and crispy, turning the sprout leaves halfway through roasting.