I dry them thoroughly and cook them on a wire rack in an oven at 500F, starting from cold until they look and feel done. Not as crispy as deep frying, but they are reasonable. My reasoning is the cold start gives them time to render and then the hot finish crisps them up. I suppose I could also try it as a cook at, say, 225 for awhile and then raise the temp to 500, but I’m pretty happy with the straightforward approach.