Preheat your oven to 250°F (120°C). This low temperature is perfect for slowly drying the sweet potatoes without burning them.
Line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
Give your sweet potatoes a good scrub to remove any dirt. You can peel them if you want, but leaving the skin on adds extra fiber and nutrients, most dogs don’t mind!
Then, using a sharp knife or mandoline slicer, cut the sweet potatoes into ¼-inch thick strips. Pro tip: Try to keep the slices uniform so they bake evenly. Too thick, and they’ll be soft in the middle; too thin, and they’ll become brittle instead of chewy. Lay the sweet potato strips on your prepared baking sheet in a single layer. Make sure they aren’t overlapping so that air can circulate properly during baking.If you have a lot of strips, use two baking sheets and rotate them halfway through baking. Place your baking sheet in the oven and bake for 2½ to 3 hours, or until the strips are dry and slightly crisp around the edges.
Once cooled, store the treats in an airtight container.
