Oven-Baked Dehydrated Pineapple Flowers

1. Preheat the oven to 225°F (107°C) and line baking sheets with parchment paper.

2. Cut off the top and bottom of the pineapple and remove the outer skin.

3. Remove the pineapple eyes using a small melon baller.

4. Cut the pineapple into thin slices and pat dry before placing on the baking sheets.

5. Bake until the top is dried, about 30 minutes, then flip the slices and bake until completely dried, about 30-40 more minutes.

6. Transfer the dried slices to a muffin tin and let them cool to form flower shapes.

7. Stack and store in an airtight container at room temperature.

Tips

1. Cut slices very thinly to prevent burning and ensure complete drying.

2. Pat dry the slices to aid the drying process.

3. Keep an eye on the slices during the last 10 minutes of baking to avoid overcooking.

4. For best results, let the flowers sit overnight in the muffin tin to retain their shape.

5. Dried pineapple flowers can be stored for up to 4 days in a vacuum container.