Using a good, sharp vegetable peeler, get just under the surface of the peel and cut away strips from top to bottom. Be sure not to dig into the peel too deeply, you want to leave all of the spongey, white pit on the orange because it won't dry properly and it has a bitter taste.

Stack a few strips together at a time and slice them crosswise into thin (about 1/8th-inch) pieces.

Spread the orange peel in a single layer on a parchment lined baking sheet and bake in a 200°F oven until they curl and harden slightly 25-30 minutes.

Remove from oven and let cool completely. Store in an airtight container in the refrigerator for up to 3 months.