Recipe information
Yield
Makes about 2 dozen
Ingredients
2 large or 4 small pineapples
Preparation
Step 1
Preheat the oven to 225Ā°F. Line 2 baking sheets with Silpats (French nonstick baking mats) or parchment paper.
Step 2
Peel the pineapples. Using a small melon baller, remove and discard the eyes. Slice the pineapple very thinly; place the slices on the baking sheets. Cook until the tops look dried, about 30 minutes. Flip the slices; cook until completely dried, 25 to 30 minutes more. Cool on a wire rack. Refrigerate in an airtight container up to 3 days.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright Ā© 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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