Preheat oven 375°F (190°C).

Carefully peel outer leaves off of Brussels sprouts. The chips turn out best if you can keep the leaves intact without tearing them, so being patient will pay off! (And, keep the remaining sprouts to roast or use in another recipe!)

In a large mixing bowl, gently toss Brussels sprouts leaves with a bit of avocado oil and salt.

Add to a wire baking rack on a tray lined with foil and sprayed.

Bake 8-10 minutes, until crispy.

Serve & enjoy!