Fresh Pineapple with Crispy Pineapple Chips

Inspired by:  Comte Roger restaurant in Carcasonne

Fresh Pineapple with Crispy Pineapple Chips

• 2 fresh sweet pineapples (one peeled for the chips - one whole)
• a little olive oil for brushing on the chips
• a little powdered sugar to sprinkle on the plate

How to make it:

Preheat your oven to 200°F (100°C) and line a baking sheet with parchment paper that you have lightly oiled.

Remove all the skin from the pineapple and, with a sharp knife, slice the flesh in very thin disks.  Make six even disks and lay the slices on the baking sheet. You will not need to use the whole pineapple for this so you can save the rest to eat later or it can be frozen for smoothies.

Bake in the centre of the oven for 3 hours, flipping them over once after 1 1/2 hours.  Remove from the oven and allow to cool and harden.  Continue to air dry, uncovered until you are ready to serve.

When you are ready to plate, brush a little olive oil on the chips to make them shine.

To cut the pineapple:

Cut off the top and bottom of the fruit.  Trim the stem off the fruit to use as a decoration for the plate and peel back the lower leaves, cutting off any leftover core of the stem that becomes exposed.

Slice the pineapple in half down the middle.

Cut each half again down the middle.

Repeat this again for each section that you are left with until you have 8 even wedges.

Trim the hard centre core off each piece and slice the bottom section of the skin off.  

Finally, gently cut thin even slices into the fruit.  Lay the pieces on the plate with one wedge propped up on another to create a little height.  Gently insert a pineapple chip between two slices. Sprinkle the plate with other fruit (fresh raspberries, cherries, etc) or powdered sugar and serve.

You can serve two wedges to each person individually or create a platter with the whole pineapple for people to serve themselves.