Preheat oven to 200F

Prepare the sprouts by trimming the stems and gently removing the leaves from the middle. You may have to continue to trim the stems several times to get the rest of the leaves. Rinse the leaves well to get rid of any grit, and drain well. Use a salad spinner to get all the water out. Transfer leaves to a large bowl.

Drizzle olive oil, salt, and sriracha onto leaves and stir in until leaves are evenly coated. Transfer onto two baking sheets, making sure that no leaves overlap. Put in the first sheet and bake for up to hours, just giving them a quick flip at the 1 hour mark. Check at the hour and half mark in case your oven runs a little hotter, and take them out when the leaves are crispy. Let cool on a wire rack.

Swap in the second sheet, again, baking for 1 hour, flipping, then baking again until crispy (just under another hour).

Transfer to your snack vessel, and enjoy immediately!