I rarely peel my apples.
But for my Roasted Cauliflower and Fennel Colcannon, I wanted a smoother, mushier mash.
Although I fully support simply eating the peels—and usually find myself immediately devouring them mid-peel-– there is another way.
Spray ’em with a smidge of spray (or not).
Toss ’em in cinnamon or apple pie spice.
Then toast ’em in the toaster oven.
Not quite chips, but even better: chiplets.
Eat them with your fingers,* or adorn your oats.
And yes, a similar technique works with bread crusts, too.
[When your roommate makes tea sandwiches for a baby shower, you might as well make five flavors of crust crunchies: cinnamon carob, pumpkin spice, mustard herb, Chinese five spice, and curry!]