What you’ll need:

  1. Large sweet potatoes
  2. Mandoline or sharp knife
  3. Cutting Board
  4. Baking Sheets
  5. Aid of your choosing for greasing the pans
  6. Oven

Preparation:
Preheat oven to lowest setting; ours went all the way down to 175 degrees. Meanwhile, slice one top off sweet potatoes to make for easier balancing when slicing. Carefully cut thick lengthwise slices of the sweet potato using a sharp knife or mandoline, about 1/3 inch thick for larger chews (we went with the crinkle cut setting on our mandoline and chose to leave the skin on). Trust me, you want them thick — when dehydrating, the slices are going to lose the majority of their thickness.

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