Trim the sprouts: Rinse and pat dry. Slice off the woody stem end. As you trim, the outer leaves will naturally fall off—collect those in a bowl. Then halve the remaining cores and gently peel more leaves until you reach the tight center. Save the small cores for roasting or sautéing later.

Dry the leaves well: Moisture is the enemy of crisp. Blot the leaves with a clean towel or spin them briefly in a salad spinner. The drier the leaves, the better they’ll crisp.

Season lightly: Toss leaves with 1–2 teaspoons of oil per 3–4 cups of leaves. Add a pinch of salt and pepper. If using powdered seasonings, add them now. If using Parmesan or zest, wait until after cooking to keep them from burning.

Preheat the air fryer: Set to 350–360°F (175–182°C) for 3–5 minutes. A warm basket helps immediate crisping.

Arrange in a loose layer: Add the leaves in a thin, even layer. Slight overlap is fine, but avoid packing them in. Work in batches if needed.

Air fry and shake: Cook for 4–6 minutes, shaking the basket every 2 minutes. Leaves go from perfect to overdone quickly, so watch closely near the end. Aim for browned edges and a dry, crisp feel.

Finish and season: Transfer to a bowl. While hot, add a touch more salt if needed. Now is the time for Parmesan, lemon zest, or nutritional yeast. Toss gently.

Serve right away: These are at their best fresh from the fryer. Add a squeeze of lemon or serve with your favorite dip.