Are you looking for something crispy but fewer calories than chips or crackers and more nutritious? Then look no further! The pineapple chip is just what you are looking for. When sliced thin and dehydrated it becomes crispy like a chip and because of it’s thinness it is not too sweet. It is the perfect receptacle for guacamole, salsa or even hummus.
Pineapple offers many health benefits. Not only is it rich in fiber which aids in digestion but it also helps to lower blood pressure, heals inflammation, reduces pain of arthritis, promotes healthy bones, eyes and teeth, relieves nausea, and much more.
To make your own pineapple chips you will need:
Pink Himalayan sea salt (optional)
You do not need to core the pineapple- you will be slicing it so thin that once dehydrated the core will be crispy and you can eat it with the rest of the pineapple chip. Cut the outer skin off the pineapple. Using a mandolin to slice the pineapple as thin as you can- if the pineapple slice breaks apart then that is too thin- the slice breaking in half is fine but if it just crumbles apart then you know it is too thin. Put the slices onto a dehydrator tray in a single layer. You can lightly salt them if you want- but you don’t have to. They are good either way.
Dehydrate at 115 degrees for 24 hours. I start first thing in the morning and they are done by the next morning. Note that when you first turn off the dehydrator the chips are not crisp. Just let them sit for 10 or so minutes and they will crisp up. Now you can enjoy! My favorite way to eat them is with guacamole.
Recipe by Raw Chef Debra Garner
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