Dry the peels of the oranges:
Oranges should be peeled and the white pith should be removed as much as possible since it might contribute to a harsh taste.
The peels should be cut into thin strips or tiny bits.
In order to dry the peels, you can either leave them out in the sun for a few days or put them in an oven that is set to the lowest temperature possible. Ensure that they do not catch fire by checking them periodically.
Add Salt to the Mix:
The orange peels should be combined with coarse salt after they have been fully dried off. The ratio may be altered according to one’s own preferences or the purpose for which it is designed.
Putting away:
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