Pineapple and cinnamon crisps
- 1 small pineapple
- 1½ tsp ground cinnamon
Preheat the oven to 140C/120C Fan/Gas 1. Line 2 baking trays with baking paper.
Cut the skin from the pineapple then use the tip of a small, sharp knife or veg peeler to remove the ‘eyes’ all the way around.
Cut the pineapple into 5mm slices, pat dry with kitchen roll and arrange on the baking trays. Using a tea strainer, dust with half of the ground cinnamon. Bake for 35 mins.
Flip the slices over and dust with the rest of the ground cinnamon. Bake for 35-40 mins until dry and golden. Transfer to a wire rack and leave until cool. Store for up to 3 days in an airtight container.