To prepare the brussels sprouts, trim off the stock and peel and discard the outer of leaves. Continue peeling off the leaves one by one until you’re all the way to the core, adding them to a large bowl. If you’re having trouble getting them off, just trim the stalk some more. Repeat for all of the sprouts.
Add the oil to the sprouts leaves and toss with your hands to coat, making sure to rub the oil all over the leaves with your fingers to ensure they’re well coated. Add the salt and toss to coat.
Spread evenly on 1 or 2 baking sheets, spreading the leaves apart so they’re not stacked on top of each other or touching too much. You want plenty of room around them to crisp up.
Bake for 10-15 minutes until deep brown and crispy. Remove from the oven, allow to cool slightly, and taste. If needed, sprinkle with more salt and serve.
Note: You could also toss these with other spices for a different flavor. Smoked paprika and cumin would be delicious.
Serves 4. Each serving has 9 g of carbs and 4 g of fiber. Total NET CARBS = 5 g.