Pineapple crispsSavoury recipe
- Icing sugar
Defrost the carpaccio and drain it.
Cover a grid with cling film.
Place each slice of pineapple on this filmed grid. Sprinkle with icing sugar. Put the grid in a steam oven at 45°C (not more, if not the pineapple slices could turn black) for 2 to 3 days, turning them over at half the time to ensure evey drying.
Once they have been dried for 2 to 3 days, remove the grid from the steam oven and delicately peel off each pineapple slice.
Store the chips in sealed boxes, adding an anti-humidity tablet if necessary inside the box. Considering the fragility of the chips and also to avoid any humidity, do not freeze.
Storage: no maximum limit as the product is extremely stable.