Prep the sprouts: Rinse and dry the Brussels sprouts thoroughly. Trim the stem ends just enough to remove the browned tip, then peel off any wilted outer leaves. As you trim, more leaves will loosen—keep those for chips.

Separate the leaves: Halve larger sprouts through the stem. Gently pry apart as many leaves as you can. You’ll end up with lots of loose leaves and some small inner cores. Use both—the leaves become chips; the cores roast into bite-size, tender-crisp pieces.

Preheat the air fryer: Set it to 350°F (175°C). A short preheat (2–3 minutes) helps the first batch crisp right away.

Season lightly: In a large bowl, toss leaves and small cores with 1–1.5 tablespoons of oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Add 1/4 teaspoon garlic powder and a pinch of smoked paprika if you like. The leaves should be lightly coated, not dripping.

Work in batches: Spread the seasoned leaves in a loose, even layer in the air fryer basket. Avoid packing them in; overlapping is fine, but dense piles won’t crisp well.

Air fry until crisp: Cook for 6–9 minutes, shaking the basket every 2–3 minutes. Leaves on the edges brown first—pull any that are done and keep cooking the rest. Aim for deep golden-brown edges with a crisp texture.

Finish and taste: Transfer to a bowl and immediately sprinkle a pinch of salt. For a savory note, add 1–2 tablespoons of grated Parmesan and a light zesting of lemon. Toss gently.

Repeat with remaining leaves: Continue cooking in batches, adjusting time as needed. Later batches may cook a bit faster since the air fryer stays hot.

Serve: Enjoy hot for the best crunch. They also make a great topping for grain bowls, soups, or salads.