• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Hilda's Kitchen Blog

menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Me
  • Cookbook
  • Recipes
  • Collaboration
  • Free Cooking Resources
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×
    • About
    • Recipes
    • Cookbook
    • Collaboration
    • Free Cooking Resources

    You Are Here Home » Snack Recipes

    Published: Feb 19, 2018 Updated: Apr 3, 2022 by Hilda Sterner | This post may contain affiliate links 2 Comments

    Pineapple Chips

    Sharing is caring!

    357 shares
    • Share106
    • Yummly
    • Tweet
    Jump to Recipe Print Recipe
    pineapple chips pin

    Have you ever tried pineapple chips? These sweet, dehydrated pineapple slices have an intensely concentrated pineapple flavor and don't require added sugar. Not only are they super easy to make, but they are also absolutely delicious!

    pineapple chips in a plate with a pineapple in the background

    I love anything pineapple! Whether it's fresh pineapple or pineapple chutney, count me in! My daughter, Nena, feels exactly the same.

    Last Fall, my daughter, Nena, tried pineapple chips for the first time; it was love at first bite.

    Afterward, she kept asking me to find out where to get more. What's a mother to do? I looked online and found that they were ridiculously priced.

    So I thought, how hard can it be to make dehydrated pineapple chips myself? After all, I'm a food blogger, for crying out loud!

    Turns out I was right; with the right gadgets, they are super easy to make!

    How do you make pineapple chips? 

    You only need one ingredient for this recipe! All you need is a pineapple... ok, that AND a mandoline slicer. The other item that you will need is a dehydrator (however, you can use an oven if you need to).

    STEP 1: Slice the top and sides off of the pineapple with a sharp knife. Leave the bottom intact. You will need a non-slippery surface to hang on to as you slice the pineapple.

    sliced fresh pineapple

    STEP 2: Using a mandoline slicer, slice the pineapple as thin as possible. If you don't have one, you can use a sharp knife instead. Just be sure to cut the slices as thinly and evenly as possible.

    slicing pineapple with a mandolin

    STEP 3: Place the slices on a dehydrator, leaving some space between the slices for air circulation. Once the racks are full, cover with the dehydrator lid and choose the vegetable/fruit setting. On my dehydrator, it's set to 135 degrees F.

    pineapple slices on dehydrator trays

    STEP 4: Begin checking the pineapple chips after 3 hours. Mine were ready after 4 hours. The chips are supposed to be crispy, but if you prefer them more pliable, remove them sooner.

    pineapple chips

    Recipe FAQs and Expert Tips

    Can you dry pineapple in the oven?

    Yes, you can make dehydrated or dried pineapple chips in the oven.

    To make pineapple chips in the oven, place the sliced pineapple on trays lined with parchment paper and cook at 250-degrees F for 2-4 hours (check them every 30 minutes). Once they feel dry to the touch, gently flip them over to the other side.

    Why is my pineapple crunchy?

    If you cook the sliced pineapple too long, they will dry out and be crunchy. If you don't want them to be crunchy, try cooking them for less time next time.

    You can always continue to dehydrate them if they're not the texture you want but if you overcook them, there's no going back. Remember, you won't know what the exact texture will be until they are completely cool.

    • The chips will get crisper as they cool, so don't expect them to be crisp before removing them, or you'll overcook them. They're almost too beautiful to eat... get over it, and eat them!
    • Don't you think these pineapple chips look like pressed poppies? If you like to bake, you can use them to embellish carrot cake or cupcakes.
    • Pineapple chips dried in the oven might end up having burned edges compared to the ones dried in the dehydrator.
    sliced pineapple on a cutting board
    pineapple chips on trays in the oven
    drying pineapple slices in an oven
    pineapple chips on a baking tray

    Related Recipes

    • Dehydrated Oranges (dehydrator and oven directions)
    • Spicy Roasted Almonds Recipe
    • Drying Orange Peels and How to Use Them
    • Homemade Fruit Leather (Qamardeen)

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

    Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!

    pineapple chips

    Pineapple Chips

    Paper-thin pineapple chips are a perfect answer to your sweet cravings.
    5 from 1 vote
    Print Pin Rate
    Course: Snacks
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 4 hours
    Total Time: 4 hours 20 minutes
    Servings: 12 servings
    Calories: 50kcal
    Author: Hilda Sterner

    Ingredients

    • 1 medium ripe pineapple

    Instructions

    • Slice the top and sides off of the pineapple with a sharp knife. Leave the bottom intact. You will need a non-slippery surface to hang on to as you slice the pineapple.
    • Using a mandoline slicer, slice the pineapple as thin as possible. If you don't have one, you can use a sharp knife instead. Just be sure to cut the slices as thinly and evenly as possible.
    • Place the slices on a dehydrator, leaving some space between the slices for air circulation. Once the racks are full, cover with the dehydrator lid and choose the vegetable/fruit setting. On my dehydrator, it's set to 135 degrees F.
    • Begin checking the pineapple chips after 3 hours. Mine were ready after 4 hours. The chips are supposed to be crispy, but if you prefer them more pliable, remove them sooner.
    • The chips will get crisper as they cool, so don't expect them to be crisp before removing them, or you'll overcook them. They're almost too beautiful to eat... get over it, and eat them!

    Notes

    • The chips will get crisper as they cool, so don't expect them to be crisp before removing them, or you'll overcook them. They're almost too beautiful to eat... get over it, and eat them!
    • Don't you think these pineapple chips look like pressed poppies? If you like to bake, you can use them to embellish carrot cake or cupcakes.
    • To make pineapple chips in the oven, place the sliced pineapple on trays lined with parchment paper and cook at 250-degrees F for 2-4 hours (check them every 30 minutes). Once they feel dry to the touch, gently flip them over to the other side.
    • Pineapple chips dried in the oven might end up having burned edges compared to the ones dried in the dehydrator.

    Nutrition

    Serving: 0.5oz | Calories: 50kcal | Carbohydrates: 12g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Fiber: 2g | Sugar: 8g
    Tried this Recipe? Pin it for Later!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!
    « Mediterranean Overnight Oats
    Off The Charts Good Chili Verde »

    Sharing is caring!

    357 shares
    • Share106
    • Yummly
    • Tweet

    Reader Interactions

    Comments

    1. Mike says

      November 09, 2020 at 9:04 am

      May I ask the conversion of the pineapple before peeling and after dehydration

      Reply
      • Hilda Sterner says

        November 09, 2020 at 11:51 am

        Hi Mike,
        That's a hard question to answer. It's going to depend on the size of the pineapple and how thin or thick the slices are. If the pineapple is too large, you might have to cut each slice in half, or it might be too large to slice with a mandoline, which means you'd have to slice it with a knife. Most likely, the slices would not be as thin as if using a mandoline. I've never really measured how many slices I get, but I'm sure it's never the same amount. It's usually a few small ziplock bags worth. Sorry I couldn't be more helpful!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




     

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    profile photo-Hilda

    Hi, I'm Hilda! I'm the creator of Hilda's Kitchen Blog and the author of Mom's Authentic Assyrian Recipes.

    Are you looking for a little inspiration in the kitchen? Let me show you how to use unique ingredients to make tasty meals for your family! more about me →

    Get My Cookbook!

    cook book on a wooden board

    Popular Recipes

    • Ukrainian Stuffed Cabbage (Holubtsi)
    • Lion's Mane Mushroom Recipe (Pasta)
    • Traeger Smoked Beef Ribs
    • The BEST Moka Pot Iced Latte
    • Huckleberry Sauce, Syrup, and Topping
    • Chokecherry Syrup (using fresh chokecherries)
    • "Be My Huckleberry" Pie Recipe
    • California Burrito Recipe

    Featured On

    featured on

    Stay Connected

    • Email
    • Facebook
    • Instagram
    • Pinterest

    Get the Latest Recipes!

    Footer

    ^ back to top

    About

    • About Me
    • Privacy Policy
    • Accessibility Policy

    Let's Connect!

    • Work with Me

    Contact

    • Contact Page

    As an Amazon Associate I earn a small percentage from qualifying Amazon purchases.

    Copyright © 2022 Brunch Pro on the Brunch Pro Theme