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Dessert

Pineapple Chips

A dried, sweetened pineapple snack made by slow baking and then baking again.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Pineapple and sugar are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 4,841 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Pineapple Chips

Oven, in the book's wordsA very slow oven

Ingredients

Directions

The book says “a very slow oven”. The 300°F in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Peel and slice the pineapples thinly.

  2. Place the slices on dishes and sprinkle with plenty of pounded sugar.

Dry

  1. Keep in a very slow oven (300°F / 150°C) or a hot closet for 8 to 10 days, turning the fruit daily until dry.

Finish and store

  1. Once dry, place the pieces on tins and bake in a hot oven (400°F / 200°C) for 10 minutes.

  2. Let them cool and store in dry boxes with paper between each layer.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pineapple + sugartop 19% of all pairs
    Smell alikelow
    Cooked together4,841 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pineapples
Provide the fruit that dries into the crisp, chewy chips.
Sugar
Sweetens the fruit and draws out moisture as it sits, aiding drying.

The step that matters

Drying over 8 to 10 days. Drying slowly at low heat removes moisture gradually, so the slices become crisp rather than scorched or soft. Turning them daily exposes every side evenly to the heat.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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