Serves: 5
Total Calories: 144
Using a mandoline or vegetable slicer, if possible, thinly slice the pineapple into horizontal rings, about 1/16-inch thick. With patience, the pineapple rings can be sliced with a knife. Place the pineapple rings in a shallow roasting pan. Set aside.
Combine the sugar and water together in a small, heavy saucepan over moderate heat, and bring to a boil, stirring occasionally. Pour the hot mixture over the pineapple rings, and cover the pan with aluminum foil.
Place the pan over two stove burners cook over low heat for 15 minutes. Remove the pan from the burners, allowing the pineapple rings to cool to room temperature.
Once the pineapple rings are cool, place them on a baking sheet lined with a silicone sheet, and bake in an oven preheated to 225 degrees F for 60 to 90 minutes or until they turn golden brown.* Allow the pineapple chips to cool before storing them in an airtight container for up to 2 days. The Pineapple Chips will become crisp as they cool.
*As soon as the Pineapple Chips are baked, they can be kept whole, formed into a rolled tuile shape, or cut into wedges.
*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, and then transfer them to a baking sheet lined with a silicone mat. Sprinkle 1/4 teaspoon granulated sugar over each ring, and bake in an oven preheated to 350 degrees F for 60 to 90 minutes or until golden brown. Continue as directed.
From ULTIMATE SMOOTHIES: delicious recipes for over 125 of the best smoothies, freezes, and blasts. Copyright © 2000 Donna Pliner Rodnitzky. All Rights Reserved.
This Pineapple Chips recipe is from the Cook'n Ultimate Smoothies Cookbook. Download this Cookbook today.
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