Pineapple crisps

Savoury recipe
Lionel Lallement

Lionel Lallement

Chef at Saint Clair Le Traiteur in Paris, Lionel Lallement has been using his talent to combine textures and tastes for 30 years. Son and grandson of bakers and pastry makers, Lionel was the youngest ...
  1. Pineapple crisps


    • 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.

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