Serves: 12
Total Calories: 60
Preheat the oven to 225°F. Line a baking sheet with a silicone mat. Set aside.
Using a mandoline or vegetable slicer, thinly slice the pineapple into horizontal rings about 1/16 inch thick, or as thin as possible. With patience, the pineapple rings can be sliced with a knife. Place the pineapple rings in a shallow roasting pan and set aside.
Bring the sugar and water to a boil in a heavy small saucepan over moderate heat, stirring occasionally. Pour the hot mixture over the pineapple rings and cover the pan with aluminum foil.
Place the pan over 2 stove burners cook over low heat for 15 minutes. Remove the pan from the burners and allow the pineapple rings to cool to room temperature.
Once the pineapple rings are cool, place them on the prepared baking sheet and bake for 60 to 90 minutes, or until they turn golden brown. Allow the Pineapple Chips to cool before storing them in an airtight container in a cool, dry place for up to 2 days. The Pineapple Chips will become crisp as they cool.
NOTE: As soon as the Pineapple Chips are baked, they can be kept whole, formed into a rolled cigar shape, or cut into wedges.
NOTE: The Pineapple Chips can also be made by thinly slicing the pineapple into rings and placing them on a double thickness of paper towels. Pat the tops of each pineapple ring with paper towels, then transfer them to a baking sheet lined with a silicone mat. Sprinkle 1/4 teaspoon sugar over each ring and bake in a preheated 350°F. oven for 60 to 90 minutes, or until golden brown.
From SINFUL SMOOTHIES: more than 130 dessert smoothies & other indulgences. Copyright © 2004 Donna Pliner Rodnitzky. All Rights Reserved.
This Pineapple Chips recipe is from the Cook'n Sinful Smoothies Cookbook. Download this Cookbook today.
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