Boy do I love making these! The best part is that there really isn’t a recipe for them. Whenever I make an apple dessert, I save the peels by putting them in a tupperware container and placing them in the fridge. Once I have enough to fill a cookie sheet, I put them in the oven after I bake something. Usually I have enough peels that I don’t have to wait for another time. Here’s what I do:
While your dessert is baking, place apple peels on a greased cookie sheet(if you have it, use a silpat or parchment paper) and sprinkle with sugar. I use about 1/8th to 1/4th of a cup. You don’t need too much. I also sprinkle a pinch or two of cinnamon on the peels. Toss liberally.
Once you dessert is done, place the peels in the oven and turn it off. It doesn’t matter what temperature you had it on, the peels will be fine.
Keep the peels in the oven overnight and they will get dry and crunchy. This method is similar to making meringue cookies.
Place them in an airtight container and they will last indefinitely. OK, they’ll only last a few days, since everyone will want to eat them. This is a staple for our road trips and much better than eating greasy potato chips.