This study investigated the potential utilization of purple passion fruit (Passiflora edulis Sims) peel in the processing of fruit leather products. The experimental design included: (i) peel-to-juice ratios (2:1, 4:1, 6:1), (ii) supplementation levels of sugar (25, 35, 45 °Brix) and citric acid (0.1, 0.2, 0.3%), and (iii) drying temperatures (60, 70, 80°C) and drying times (3, 4, 5 h). Results showed that the peel-to-juice ratio of 4:1, combined with 35 °Brix sugar and 0.2% citric acid, yielded a product with characteristic reddish-orange color, flexible texture, and balanced flavor. Under optimal drying conditions (70°C for 4 hours), anthocyanin and vitamin C contents were maintained at relatively high levels, reaching 20.57 mg/100 g and 11.84 mg/100 g, respectively. Other quality parameters such as moisture content (16.10%), firmness (1.32 N), and sensory characteristics also met desirable standards. The findings demonstrate that the utilization of purple passion fruit peel in fruit leather production not only enhances the value of agricultural by-products but also meets the trend in the development of functional foods rich in bioactive compounds.