Line a baking sheet with parchment paper.

To a mixing bowl add peach rings. Chamoy does stain plastic, so I suggest using a glass bowl.

Pour in the chamoy and with a spoon stir until every ring is coated in chamoy.

Next add Tajin and mix again to coat evenly. Spread rings on parchment paper, not overlapping and sprinkle more Tajin over them.

Allow them to dry for at least two hours or overnight to allow chamoy to soak in.

Store your chamoy peach rings candies in a sealed container or Ziploc bag at room temperature.

Store for up to week in a cool cry place. At my house they never last the week!