Best Pineapple Chips Recipes

WARM MANGO TART TATIN ON COCONUT MERINGUE WITH PAPAYA SORBET, TANGERINE HONEY SAUCE, AND OVEN DRIED SPICED PINEAPPLE CHIPS

Steps:

• Preheat the oven to 220 degrees F.
• To make the coconut meringue, whip the egg whites and cream of tartar until soft peaks. Add the sugar slowly and continue to whip until sugar is dissolved and meringue reaches the stiff peak stage. Fold in the toasted shredded coconut and place meringue into a pastry bag with a plain round tip. Pipe the meringue onto a cookie sheet lined with parchment paper into a circular motion to create a disk the diameter of 4-ounce ramekins. Bake until light golden brown, about 2 hours.
• Preheat oven to 375 degrees F.
• For the mango Tart Tatin: In a medium skillet, over medium high heat, combine the water, sugar, honey, and lemon juice. Scrape the seeds from the vanilla bean and add them to the skillet. Cook until the mixture just starts to caramelize, and add the mangos. Stir until the mangos are coated. Continue to cook for 2 minutes, and then remove from heat. With a slotted spoon remove mangos from cooking liquid. Place mangos into a container and let cool to room temperature. Reserve the cooking liquid for the sauce.
• When the mangos have cooled, pack them into a buttered, 4-ounce ceramic ramekin and bake approximately 6 to 8 minutes. Remove from the oven and invert onto a coconut meringue disk.
• To make the tangerine honey sauce, add the mint leaves to the warm cooking liquid from the mangos. Stir to incorporate, set aside, and keep at room temperature.
• To make the papaya sorbet, dissolve the sugar and water in a large container. Add the papaya puree and lemon juice and freeze in an ice cream machine according to manufacturer's directions.
• Preheat oven to 200 degrees F.
• Oven-dried spiced pineapples: In a medium sized saucepan, combine the water, sugar, vanilla paste, cardamom seeds, cloves, and cinnamon sticks. Bring just to a boil. Remove from heat and add the pineapple slices. Soak the slices in the hot syrup for 2 to 3 minutes. With a slotted spoon remove the slices and drain well. Place pineapple slices onto a silicone baking mat or a parchment lined sheet tray in a single layer. Do not let the slices touch each other. Bake for 1 1/2 to 2 hours and remove from oven and let cool to room temperature. Store in airtight container.
• Place the tart tatin in the center of a plate. Place a small scoop of the sorbet on the side or on top of the tart, surround the tart with the honey sauce, and garnish with the dried pineapple chips.

JERK BEEFBURGER WITH PINEAPPLE RELISH & CHIPS

Steps:

• Heat oven to 190C/170C fan/gas 5. Scrub the potatoes and cut into chips. Lay the chips in a single layer on a baking tray, drizzle with oil, season and toss to coat. Bake for 40 mins until crisp.
• Mix together the grated onion, carrot, mince and jerk seasoning in a large bowl, then shape into 4 evenly sized patties.
• Heat a non-stick frying pan till hot, then cook the burgers for 5-6 mins each side.
• To make the relish, mix the chopped onion, pineapple, chilli, coriander and lime juice. To serve, place the burgers in split buns with some lettuce and the spicy relish. Serve with the crispy chips.

SKINNY THAI BURGERS WITH SWEET POTATO CHIPS & PINEAPPLE SALSA

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the sweet potato chips with the oil and some seasoning on a baking sheet. Roast for 40-45 mins until golden and crisp.
• Mix the mince with the curry paste, half the spring onions, half the coriander and some seasoning. Shape into 4 burgers.
• Mix remaining spring onions and coriander with the pineapple, lime juice, red chilli and sweet chilli sauce.
• When the chips have 10 mins to go, heat a non-stick frying pan or griddle and cook the burgers for 3-5 mins on each side until golden and cooked through. Serve the burgers in the buns with lettuce leaves and salsa piled on top, the sweet potato chips and extra chilli sauce for dipping.

TARO, PINEAPPLE, SWEET POTATO AND BACON CHIPS

Steps:

• Cut taro and sweet potato into 1/2" thick slices and steam or boil until tender but still firm.
• Drain, spread to cool, then cut into chips about 1" x 1/2".
• Cut pineapple slices into similar size and bacon into 1/2" wide strips (The gammon style bacon is best for this or get bacon ends from a good butcher shop).
• Heat oil and butter in a heavy frypan and fry taro/sweet potato chips until golden and brown.
• Remove, drain and place on absorbent towel then keep hot in oven at 200 deg. F. In the same pan saute' pineapple.
• Then fry bacon until crisp. In a bowl quickly combine the hot chips, pineapple and bacon and toss lightly with green onions.
• Sprinkle with pepper, salt transfer to serving dish and garnish with lemon slices.
• Serve immediately.

ISLAND-STYLE HAM, PINEAPPLE EGG & CHIPS

Steps:

• Put the ham in a snug-fitting pan, pour over the ginger beer and add the cloves, peppercorns and bay. Bring to a gentle simmer, cover with a lid and cook for 1 hr 15 mins. Leave the ham until cool enough to handle, then use a knife to remove the rind, leaving a layer of fat on the ham.
• Put the chips in a pan, cover with cold water and bring to the boil. Cook for 2 mins, then drain and leave to steam-dry in the colander. Heat oven to 200C/180C fan/gas 6. Tip the chips onto your largest baking tray, toss with the oil, a pinch of Caribbean spice mix and some salt. Spread the chips out to a single layer, or if your tray is small, use two to make sure your chips have plenty of space around them so they get nice and crispy. Bake for 40 mins, turning them halfway through. Meanwhile, put the ham in a small baking dish lined with foil. Mix 2 tbsp Caribbean spice mix, the treacle and lime juice and paint all over the ham. Put in the oven alongside the chips for the final 20 mins of cooking.
• Cut the top and bottom off the pineapple, stand it upright on a chopping board and cut away all the peel from the sides too. Cut it in half through the core, then into long, thin wedges - you should get about 12. Cut out the woody core from each piece, brush with some oil and sprinkle with a little Caribbean spice mix.
• Heat a griddle pan and a frying pan with the remaining oil. Cook the pineapple in the griddle pan for 2-3 mins each side until charred. Crack the eggs into the hot oil in the frying pan and scatter with the sliced chilli, if using, and cook the eggs to your liking.
• Remove the ham and chips from the oven. Thickly slice the ham and serve it with the chips, eggs and pineapple.

PINEAPPLE SALSA WITH TARO CHIPS

Steps:

• For the pineapple salsa: Add the pineapple, cilantro, queso fresco, jalapeno, lime juice, garlic, ginger and tomato to a large bowl and stir to combine. Add salt to taste. Let stand for at least 20 minutes to allow the flavors to combine.
• For the taro chips: Preheat the oven to 375 degrees F. Line 2 baking sheets with foil and very lightly coat the foil with baking spray.
• Using a mandoline, slice the taro root into 1/8-inch-thick rounds. You want the taro to be thin but still sturdy. If you can see through the taro after you've sliced it, it is too thin.
• Spread the taro chips between the baking sheets, making sure they do not overlap. Bake, rotating the baking sheets halfway, until the chips are brown in spots and crispy, 15 to 20 minutes. Season immediately with salt. Let cool for 10 minutes, then serve with the pineapple salsa.

DRIED PINEAPPLE CHIPS

Steps:

• Place pineapple on a baking sheet lined with parchment paper. Sprinkle with sugar and dry in a 250-degree oven for about 90 minutes. Cool. Transfer to an airtight container.

HAWAIIAN SLIDERS WITH PINEAPPLE AND SWEET ONION POTATO CHIPS

Steps:

• Preheat a grill or large grill pan to high for about 5 minutes.
• Form the beef into four round patties, about 1/4 pound each. Season the patties generously with salt and pepper.
• Lightly oil the grates or grill pan with clean paper towels. Grill the patties and pineapple rings, brushing them with some of the teriyaki sauce. Flip the pineapple rings when grill marks form, after about 1 minute and brush with more teriyaki sauce. Grill the other side of the pineapple until grill marks form, about 1 more minute, then remove from the heat and set aside.
• Grill the patties until you get nice deep char marks, about 3 minutes. Flip and brush with more teriyaki sauce, then top each patty with a cheese slice. When you hit your desired doneness, remove the patties from the grill and let rest. Toast the rolls for 10 seconds on each side then remove to a plate.
• To assemble each slider, place a bottom bun on a plate. Top with a cheese patty then a pineapple ring. Top with onion, tomato and lettuce. If you are adding ketchup, mayo or mustard, this is the time. Top with 1/4 cup of the potato chips, then gently press the top bun on it.

PINEAPPLE CHIPS

Steps:

• Using a mandoline or vegetable slicer, if possible, thinly slice the pineapple into horizontal rings, about 1/16-inch thick. With patience, the pineapple rings can be sliced with a knife. Place the pineapple rings in a shallow roasting pan. Set aside.Combine the sugar and water together in a small, heavy saucepan over moderate heat, and bring to a boil, stirring occasionally. Pour the hot mixture over the pineapple rings, and cover the pan with aluminum foil.Place the pan over two stove burners cook over low heat for 15 minutes. Remove the pan from the burners, allowing the pineapple rings to cool to room temperature.Once the pineapple rings are cool, place them on a baking sheet lined with a silicone sheet, and bake in an oven preheated to 225 degrees F for 60 to 90 minutes or until they turn golden brown.* Allow the pineapple chips to cool before storing them in an airtight container for up to 2 days. The Pineapple Chips will become crisp as they cool.*As soon as the Pineapple Chips are baked, they can be kept whole, formed into a rolled tuile shape, or cut into wedges. *The Pineapple Chips can also be made by thinly slicing the pineapple into rings and placing them on a double thickness of paper towels. Pat the tops of each pineapple ring with paper towels, and then transfer them to a baking sheet lined with a silicone mat. Sprinkle 1/4 teaspoon granulated sugar over each ring, and bake in an oven preheated to 350 degrees F for 60 to 90 minutes or until golden brown. Continue as directed.From ULTIMATE SMOOTHIES: delicious recipes for over 125 of the best smoothies, freezes, and blasts. Copyright © 2000 Donna Pliner Rodnitzky. All Rights Reserved.