I've been running through 5 or 6 tangelos a day making juice in the morning, and lately they've had very thin skins/peels with almost no pith. As I tossed out another load of them today I thought about how to dry these and use them to make Tangelo Beef, instead of Tangerine Beef.
Does anyone have any tips for what to consider for the drying process? I'm not sure if I should try to scrape the minor bit of pith off the tangelo halves or just leave it, or how to dry these in the oven. I don't have a food dehydrator, but it should be a simple thing, right? Dry until brittle, store, then use as needed in recipes? The dried peels in the Asian grocery stores look very dark, shriveled and unappetizing.