Preheat the oven to 325 degrees F (160 degrees C).
Peel the leaves from the
Brussels Sprouts (5 cups)
by trimming the bottom and gently pulling the leaves off. Trim more of the bottom as you go. Place leaves in a large bowl.
In a small bowl, combine the
Olive Oil (2 Tbsp)
Garlic Powder (1 Tbsp)
Sea Salt (1/4 tsp)
Drizzle the seasoned oil into the bowl with the leaves. Toss until fully coated.
Place in a single layer across 2 baking sheets.
Bake for 10-15 minutes, or until the leaves are golden and crispy. A bit of green on the thicker side is normal.