Rinse and peel off each of the leaves from the 4 cups of brussel sprouts. Place the leaves individually onto a cooking sheet and top each chip with a little bit of the 3 tbsp of olive oil and 1/2 tsp of sea salt.
Bake for up to 7 minutes or until crispy. Make sure to evenly bake the chips. Some chips may cook faster than others and it is okay to remove those chips when they look done.