1Remove the leaves from the brussel sprouts by cutting the stem as you go to make it easier to peel the layers.
2Mix 2 tbsp sriracha, agave, soy sauce and sea salt in a small bowl.
3In a mixing bowls, toss brussel sprout leaves and sriracha mixture until coated fairly evenly. Add more sriracha if a spicier chip is desired or you need more sauce to coat leaves.
4Place brussel sprouts in an even layer on a ParaFlexx lined Excalibur Dehydrator tray. Make sure they are not touching or overlapping.