Instructions

1. Preheat your oven to 225F and line two to four large baking sheets with Silpats or parchment paper. Alternatively, you can prepare your dehydrator and sheets.
2. Peel pineapples skin off, making sure to get off the “eyes”. You can use this tutorial for cutting direction.
3. Slice pineapple very thin and place slices on baking sheets. Cook until tops look dried, flipping every 30 minutes.While in the oven, place a wooden spoon in between the oven door to prevent it from closing. This allows it to work more like a dehydrator.
4. When about dry, but still warm, grab a cupcake tray and place the slices into the compartments. This will allow for a curve in the flower. This is optional but highly recommended.
5. Refrigerate in an airtight container until serving.