Preheat the oven to 250 F
Line two baking sheets with parchment paper.
In a large bowl, toss the peels with the oil, then the sugar and cinnamon.
Arrange in a single layer on the baking sheets.
Bake for 2 ½ hours or until brown and brittle.
Let cool completely before serving.
Can be stored in an airtight container for up to 1 week.
About this recipe
"When I was a kid, I loved to snack on dried apples. These crisps have a lot of great apple flavor, but with the added crunch of the toasted peel. Be sure to cook them thoroughly so they swap their chewy texture for a nice, light snap." -- Sherri Brooks Vinton, author of Eat It Up!