Martha Stewart Living
Makes 18 servings
2 large pineapple
Preheat oven to 225°. Line two baking sheets with Silpats (French nonstick baking mats) or parchment paper.
Peel pineapples. Using a small melon bailer, remove and discard "eyes."
Slice pineapple very thinly; place slices on baking sheets. Cook until tops look dried, about 30 minutes. Flip slices; cook until completely dried, 25 to 30 minutes more. Cool on a wire rack. Refrigerate in an airtight container up to 3 days.
MY NOTE: Slice extremely thinly--as thin as possible. If too thick (1/4 in. is way too thick) they will cook forever and never dry.
MXF
No comments:
Post a Comment