Preheat oven to 400ºF.

Wash, trim the ends, and slice Brussels sprouts in half lengthwise.

Place the halved sprouts directly onto a dark or nonstick baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, or your preferred seasoning. Toss everything together right on the pan to coat evenly.

Flip each sprout so it’s cut side down. Some loose leaves may fall off during tossing—leave them on the pan! They crisp up into delicious chips.

Roast for 18–22 minutes, or until the cut sides are deeply golden and the outer leaves begin to crisp. Serve hot.

Optional: top with feta, steak seasoning, or a drizzle of balsamic glaze.