Scott
Most of what I have dried are yellow and goIden delicious.
I make mine as very thin apple chips and make extra dry and crispy.
My experience with the way I do it is that the dry skin becomes very tough and not chew worthy. 
I have those spiral peeler/slicer and I wind up munching on the spaghetti-like skins.
They don’t go to waste as I use them in smoothies.
ALSO just recently I read that the nutrients in apple skins fight muscle wasting/weakness as we get older. See Iniv. Of Iowa
… caused by a protein called ATF4…It changes formation of genes, starving muscles of the proteins they need. Researchers found chemical in apple peel and green tomatoes prevent this.
Mike