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!
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).
- 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.
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.
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.
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.
Recipe FAQs and Expert Tips
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.
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.
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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.
Mike says
May I ask the conversion of the pineapple before peeling and after dehydration
Hilda Sterner says
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!