Apple Skin Crisps

1. When you're peeling apples for pies, crumbles or compotes, pop the apple peel into a bowl of water mixed with 1 tbsp lemon juice and set aside. The peel will keep in the water without going brown for up to a day, so you can make these crisps the day after you've cooked your apples.

2. When you want to make the crisps, drain the peelings and spread them out on some kitchen paper to dry them a little. They don't have to be completely dry. Line a large baking tray with baking paper.

3. In a mixing bowl, mix together 1 tbsp sugar and ½ tsp cinnamon for every handful of peelings. Add the apple peel and turn to coat them in the sugar and spice. Spread them out on the baking tray, making sure there is plenty of space on the tray – don't overcrowd them and use two trays, if necessary.

4. Slide the tray into a cold oven and then set it to 150°C/Fan 120°C/Gas 2. Bake for 40 mins, turning the crisps over after 20 mins. When the apple skin crisps are mostly dry starting to feel crisp at the edges, turn the oven off and leave the crisps in their to finish drying out while the oven cools. Ideally, leave them in the oven for 2 hrs or overnight. They should be crisp and crunchy when the oven has cooled.

5. Transfer the apple skin crisps to a tub or jar and seal. They'll keep for 1-2 weeks and make a great snack by themselves or with some crème fraîche or Greek-style yogurt for dunking, or top your granola and yogurt with them for breakfast.