One apple pie or a batch of apple sauce yields enough peels worth crisping. Peel your apples in long strips, from the stem to the butt. Place the strips in a small bowl and toss very lightly with olive oil, then season lightly with salt and allspice–substitute cinnamon, if you want. Spread the peels out in a single layer on a parchment-lined baking sheet.

You can dry the peels in one of two ways:

1) Place in a 325 F oven for about 20 minutes, tossing the peels halfway, then again every five minutes until they begin to curl and are mostly dry. If they begin to brown too quickly, turn the oven off and let them sit in the residual heat until they dry out completely.

2) For gas ovens only: Place the tray of peels on the bottom rack of the oven, with the oven turned off. Let the peels sit overnight to dry out.

Store dried peels in an airtight container or plastic bag at room temperature.