10 brussels sprouts 1 tablespoon olive oil 1/4 teaspoon kosher salt

Preheat oven to 350°F. With a paring knife, cut off the bottom tip of each sprout. The outer leaves will fall off. Trim a tiny bit more off the bottom so more leaves fall off. Continue until you've removed all the leaves. Toss the leaves with the oil, and lay them in one layer on a rimmed baking sheet. Sprinkle with salt. Roast seven to 10 minutes, until leaves are lightly browned and crisp.