- 1 big bag of brussels sprouts
- 2-3 tablespoons olive oil
- Salt and pepper to taste
- Separate the leaves of the brussels sprouts.
- Toss leaves in a bowl with olive oil.
- Spread them out on a cookie sheet or dehydrator sheet, making sure that they are not touching on another.
- Dehydrate for 3-4 hours, or place in the oven at 200 degrees for about 20 minutes.
- Add salt and freshly ground pepper immediately after removing from the dehydrator or oven.