First, preheat your oven to 400 degrees F. Position a rack in the upper third of the oven. This is crucial for achieving that perfect, crispy finish.
Next, take a rimmed baking sheet and generously coat it with nonstick spray. If you’re doubling the recipe, feel free to prepare two sheets at once.
Now, let’s prep the Brussels sprouts. Trim off a small portion of the stem end and slice each sprout thinly from tip to stem using a mandolin or sharp knife. Some leaves may fall off; don’t worry—keep the larger green ones for roasting.
Place the sliced sprouts into a large mixing bowl. The sight of freshly sliced Brussels sprouts will have your taste buds tingling, and you’re just getting started!
In the bowl with the sprouts, add the olive oil, garlic powder, salt, and black pepper. Toss everything together until the sprouts are evenly coated. If they seem a bit dry, drizzle in a little more oil. You want them to be well-coated to prevent burning.
Spread the sprouts out in a single layer on the prepared baking sheet. This allows for even cooking and crisping.
Now, it’s time to bake! Place the baking sheet in the oven and bake for 10 minutes. After that, remove the baking sheet, and using a spatula, flip the sprouts. This promotes even browning.
Once flipped, sprinkle the Parmesan over the sprouts if you’re using it. Return them to the oven and continue baking for about 5 more minutes. Watch them closely towards the end to avoid burning.
Once they’re golden and crisp, remove the baking sheet from the oven. You can devour these chips immediately or let them cool slightly before transferring them to a plate. Either way, get ready for a crunchy treat!
