Sweet Potato Chips

When you make them yourself, dehydrated vegetable chips are a completely natural and very inexpensive treat for your pooch. For this recipe, all you need is an oven, one sweet potato, and a little bit of time.

The most important factor for success when dehydrating a vegetable is to slice it as thinly as you possibly can. If the slices are too thick, they will take FOREVER to dry out or won’t successfully dry out at all. Using a mandolin slicer is definitely the best option for this task; however, you can use a sharp chefs knife if you don’t have a mandolin handy. If you have a smaller dog, you should then cut the veggie slices into smaller pieces that are more manageable. (For Pacey, who weighs 15 pounds, I cut the larger of the sweet potato rounds into quarters.)

I used a sweet potato for this recipe, but the same method also works really well for dehydrating carrots.

Sweet Potato Chips

Makes about 80 chips

(The yield can vary greatly depending on the size of the veggie and the slicing)

 

1 sweet potato

 

1. Preheat your oven to 120°F. If your oven won’t go as low as 120°F, simply use your oven’s lowest setting. Just be sure to shorten the baking time if you’re using a higher temperature.

2. Slice the sweet potato as thinly as you possibly can.

3. Arrange the slices in a single layer on a baking sheet.

4. Bake in the oven for 40 minutes.

5. Turn each of the slices over, return to the oven, and bake for an additional 40 minutes. The chips are done when they have lost all of their moisture–and feel light, dry, and crispy.

 

Store these treats in an airtight container.

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