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!
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!
A Gourmet Gift
Last Thanksgiving, my son was training at Camp Pendelton, after completing boot camp earlier in the month.
To our delight, he was allowed to come home for Thanksgiving, and bring a friend along. We had a wonderful visit with our son, and his friend, Jared.
A few weeks later, we received a lovely gourmet gift box from Jared's family, to thank us for having him.
The box contained delicious treats like chocolates, nuts, dried fruit, and wine (my personal favorite).
Tucked amongst those goodies was a small bag of pineapple chips. It was then that Nena tried them for the first time. She has had a craving for them ever since.
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).
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.
Cook's Tips
- 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.
For other healthy snack ideas check out the following posts:
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Pineapple Chips
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.
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