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Strain the peach skins, removing the excess syrup. Lay the peach skins out flat on a tray and dry in a dehydrator at 45ᵒC, or in a very low oven with the door ajar. Flip the skins after 1 hour. Leave in the dehydrator until fully dry and crisp. If not serving immediately, the peach skin crisps can be stored in an airtight container with a silica gel sachet to keep them dry for up to one week