Serves: 12
Total Calories: 60
Preheat oven to 225°F. Line a baking sheet with a silicone mat. Set aside. Using a mandolin 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 the prepared baking sheet and bake for 60 to 90 minutes or until they turn golden brown. As soon as the pineapple chips are baked, they can be kept whole, formed into a rolled cigar shape, or cut into wedges. Allow the pineapple chips to cool before storing them in an airtight container for up to two days. The pineapple chips will become crisp as they cool.
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 granulated sugar over each pineapple ring and bake in a preheated oven at 350 degrees F for 60 to 90 minutes or until golden brown.
From SUMMER SMOOTHIES: more than 130 cool and refreshing recipes. Copyright © 2002 Donna Pliner Rodnitzky. All Rights Reserved.
This Pineapple Chips recipe is from the Cook'n Summer Smoothies Cookbook. Download this Cookbook today.
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