Trim and separate leaves. Rinse the Brussels sprouts and pat dry. Trim the tough stem ends, then gently peel off as many outer leaves as you can. Halve the cores to release more leaves. Keep any small, tight centers for roasting later or slice them very thin to include.

Dry thoroughly. Moisture is the enemy of crisp chips. Spread leaves on a clean towel and pat dry until there’s no visible water. The drier the leaves, the faster and crisper they’ll dehydrate.

Season lightly. In a large bowl, toss leaves with oil until just coated—no pooling. Add salt, pepper, and any optional seasonings. Aim for an even, thin sheen of oil to help the spices stick without weighing down the leaves.

Arrange on dehydrator trays. Lay leaves in a single layer, not overlapping. Space them slightly so air can circulate. If you have mesh screens for your trays, use them to prevent small leaves from slipping through.

Dehydrate low and slow. Set your dehydrator to 125–135°F (52–57°C). Dry for 3.5 to 5 hours, checking at the 3-hour mark. They’re done when they’re crisp all the way through and snap cleanly.

Rotate if needed. If your dehydrator has hot spots, rotate trays halfway through. This keeps the batch evenly crisp.

Cool before storing. Let chips cool completely on the trays. This prevents trapped steam from softening them in storage.

Season to finish. Taste and adjust salt. If you like, add a pinch more nutritional yeast or a whisper of lemon zest. Avoid wet toppings until serving time.