Ingredients
1 small uncored pineapple, peeled and cut into very thin rounds
Preparation
Preheat oven to 225 degrees. Place pineapple rounds in a single layer on baking sheets lined with nonstick baking mats or parchment.
Bake, flipping once halfway through, until darkened slightly, edges are curled, and rounds are dry but still pliable, about 1 hour (the time will be determined by how thinly you’ve sliced the pineapple). Transfer rounds to a wire rack; let cool completely (they will become crisp as they cool).
