-
Prepare 2 parchment covered sheet pans per pineapple; pre-heat oven to 300F
-
Lay pineapple down on cutting board; remove top and bottom of pineapple with very sharp knife, and discard
-
Slice off tough skin all around pineapple; discard
-
Do this one more time, with a very slim careful slice around the circumference, to remove all of the pineapple eyes; alternately, use a melon-baller to remove each one
-
Again, with a very sharp knife, slice the pineapple into very thin slices: these do not have to be paper thin, and avoid half slices (they will be fine as thin as you can cut them, they just may take longer to dry)
-
Place each on a parchment lined sheet pan; dry for 30 minutes in pre-heated oven
-
Cool 10 minutes, gently remove each slice and turn over; bake 30 minutes in pre-heated oven (At this point, they may be brown along edges, but not dry in the centre. If they are too moist, continue to dry for 10 minutes at a time, flipping each time, until dry around edges, pliable, but still not completely dry)
-
Remove from sheet pan while warm; place each in mini-muffin tin, forming a cup or flower shape, and letting the muffin cup support the flower shape
-
Leave over night to dry; if not dried my morning, place in convection oven at 170F and dry for 1 hour, or until dried and pliable, but not brittle
-
Store in air-tight container for up to 3 months; do not freeze