Sweet potato is one of the most appreciated vegetables by dogs: rich in fiber and beta-carotene, well tolerated, and with a naturally sweet taste. Transforming it into crispy chips requires very few ingredients and a mandoline (or a good knife and a bit of patience). A light sprinkle of cinnamon and ground ginger adds fragrance and some small digestive benefits, but you can easily leave them plain.
Ingredients
- 1 large sweet potato
- 15 ml (1 tablespoon) of melted coconut oil
- 1.25 ml (1/4 teaspoon) of ground cinnamon
- 1.25 ml (1/4 teaspoon) of ground ginger
Instructions
- Preheat the oven to 190 degrees and lightly brush a large baking sheet with coconut oil.
- Peel the sweet potato and slice it into very thin rounds (about 1.5 mm) using a mandoline or a sharp knife. The slices should be thin but not translucent.
- Place the rounds in a single layer on the baking sheet and brush the surface with more coconut oil.
- Sprinkle a pinch of cinnamon and ginger on each slice.
- Bake for 8 minutes, then remove from the oven, flip each chip, and rotate the baking sheet.
- Return to the oven for another 3-5 minutes, until the edges are crispy but not dark.
- Remove from the oven and let cool for 5 minutes: as they cool, the chips will become even crunchier.
Notes
Keep an eye on the chips: just 30 seconds more can burn them. Different thicknesses cook differently, so try to keep them uniform. The skin of the sweet potato contains fiber but can be hard to digest and may pose a choking hazard in small bites: it’s better to remove it. If you prefer, you can substitute the cinnamon and ginger with chopped parsley, turmeric, or mint.
Storage
Store the chips in an airtight container at room temperature for about a week. Over time, they may lose some of their crunchiness, but they will still be enjoyable.