Ingredients
| 1 pineapple, peeled |
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Instructions
| 1. | Heat the oven to 100°C and line two baking sheets with baking paper. |
| 2. | Slice the pineapple as thinly as possible (I find this easiest by slicing in a circular movement around the core and then slicing through the core last). |
| 3. | Put in a single layer onto a double thickness of paper towels and pat dry. |
| 4. | You want to get them as dry as possible so repeat a few times. |
| 5. | Put onto the baking sheet in a single layer. |
| 6. | Bake for 1 hour then flip the slices over and bake for another 2 hours or until dried out. |
| 7. | To get them to brown evenly, you will need to shift slices from the outside of the baking sheet to the middle as they brown. |
| 8. | Remove any that are fully dried to a rack to cool as they are ready. |
| 9. | They will keep in an airtight container in the fridge for several weeks. |
Recipes & food styling Fiona Smith
Photography Aaron McLean
Styling Fiona Lascelles