Step 1

Preheat your oven to 250F (130C). Line two baking sheets with parchment paper.

Step 2

Use a knife or mandoline to cut the sweet potato into slices. I sliced mine into coins because my dog is small, but if you have a bigger dog you could slice them lengthwise for larger chews. You don’t want the pieces to be too thin, or they will just get crispy and not chewy, so make sure they are no thinner than 1/4 inch (see photos for reference). Arrange them in a single layer on the baking sheets and bake for 2 1/2 to 3 hours flipping once half way through until they are shrunken, dried out, and some pieces are a bit crispy, while others are a bit chewy. Let cool, then store in an air-tight container in the fridge for about 3 weeks.