Crispy Apple Skins
Turn leftover apple peels into a crispy, zero-waste snack! These apple skins are tossed with butter and your choice of sweet, spicy, or savory seasonings, then baked until crunchy. Perfect for fall and a delicious way to use every part of the apple.
Ingredients
- Peels from 2–4 apples (washed well)
- 1-2 tsp melted butter (or coconut oil)
- 1-2 tsp seasoning blend of choice
Seasoning Options
Fall Spice
- 1-2 tsp cinnamon sugar
- 1-2 tsp pumpkin pie spice 1 tsp sugar (optional for extra sweetness)
- 1-2 tsp apple pie spice + 1 tsp sugar (optional for extra sweetness)
- 1-2 tsp gingerbread spice + 1 tsp sugar (optional for extra sweetness)
Cinnamon-Cayenne Sugar (Sweet Heat)
- 2 tsp sugar + ½ tsp cinnamon + ⅛–¼ tsp cayenne pepper (to taste)
Smoky Heat
- 1 tsp paprika + ½ tsp chili powder + 1 tsp sugar (sweet-smoky-spicy)
Herb-Salted
- 1–2 tsp dried rosemary or thyme + pinch of kosher salt
Instructions
- Preheat oven to 300°F (150°C). Line a baking sheet with parchment.Coat peels: Toss apple peelings in melted butter until lightly coated.Season: Sprinkle with your chosen seasoning blend (1 tsp for fewer peels, 2 tsp for more). Toss again to coat evenly.Bake: Spread peels in a single layer. Bake 15–20 minutes, stirring halfway, until crisp. Thicker peels may need up to 25 minutes.Note: If you use a paring knife to peel, more apple flesh will stay attached, which makes them heartier but also slower to crisp. If you use a vegetable peeler, you’ll get thinner skins that bake faster but with less apple attached.Cool: Let cool completely — they’ll crisp more as they cool.Enjoy: Store in an airtight jar for 2–3 days.
Prep tip
- If your apples are waxed, scrub them first with a warm water rinse and a baking soda + kosher salt rub to remove the coating before peeling.
Tried this recipe?Let us know how it was!