Preheat your oven to 200°F. This low temperature is crucial for drying the pineapple slices without burning them. You want a slow and even drying process.
Slice the pineapple into paper-thin slices, aiming for uniform thickness. I highly recommend using a mandoline slicer for this task. It ensures even slices, which will dry more uniformly.
Once sliced, dry each pineapple slice carefully on both sides with a paper towel. This step helps to remove excess moisture, allowing for better drying and crispness.
Lay the slices out on a large baking grid or cooling rack. Place the rack over a large baking sheet to catch any drips. This setup is vital since you don’t want a mess in your oven!
Place the baking sheet in the oven and let the slices dry for about 2 to 3 hours. You’ll know they’re done when they’re fully dried out and crisp around the edges. Keep an eye on them to prevent burning.
While the slices are still warm, take each dried pineapple slice and place it into the inside of a mini muffin tin or a similarly sized small cup. This will help shape them into pretty flowers as they finish drying.
Allow the pineapple flowers to fully dry in the muffin tin. Once they’re completely dried out, they’ll hold their flower shape perfectly!
These adorable flowers can be used to decorate desserts, like Hummingbird Cake, or simply enjoyed as a low-calorie snack. They’re versatile and delicious!
