Cut the small sprouts in half and the bigger ones in 1/4 pieces/quartered. Put them in a bowl and drizzle some olive oil in and sprinkle the sprouts with salt. Mix with a utensil or your hand. Lay out on dehydrator racks (with silicon sheets or parchment paper if holes are big on racks). Dehydrate at 135 until crisp. Store in glass jars with fitted lids, in dry place out of the sun. This will ensure longer storage.
My first batch seemed like it was done. So, I put it in my jars. When I made my second batch, I decided to check my first batch. The first batch had become soft, because there was still moisture in some of them. My bad. Those ones are back in the dehydrator. Quartering the larger Spouts ensure a quicker and more even drying. This was noticed in the second batch.
You can add these to soups, stew, saute dishes or just snacking out of the jar. I love to snack on these. A great choice for a healthy snack. For cooking, you can rehydrate in a bowl of warm/hot water. I have read that adding some lemon juice is good to. That is optional of course.
Good luck and enjoy.