I got this recipe for crispy apple skins from Not Derby Pie. This is a thing that I make when I make sweet clafouti with fresh apple or pear, from the apple or pear peels. Obviously you could make it any time you have the occasion to peel apples or pears, scaled accordingly.
apple or pear peels
cinnamon or ginger
When you're prepping your apple or pear for clafouti, quarter the fruit lengthwise, core the quarters and halve them lengthwise again. Remove the peel from each eighth with a paring knife, it's okay to get a bit or even a lot of fruit with the peel. The peeled fruit you chop up for the clafouti, obviously.
Since I'm only peeling one piece of fruit, I just arrange the peels on my toaster oven tray and sprinkle them with cinnamon or ginger. Turn the toaster oven to 250 degrees and pop the tray in, and then you basically forget about them.
Sometime mid-morning you go, AHHH, the apple peels. Say it's been about 40 minutes or an hour. And you take them out, and they're perfect. You can poke them to see if they're crispy enough, they actually crisp up a bit more once they're out of the toaster.
Just a fun little mid-morning snack!
