We are currently on a “chip mission” as we are trying to weed out the bad chips and replace them with healthier ones.  Since sweet potatoes are starting to make more of an appearance at my house I decided to make (for the first time) baked sweet potato chips!

Sweet potatoes are a great source of dietary fiber and contain lots of vitamins, plus they fall into the category of people food that is okay to give to dogs – of course within moderation.

You can find many recipes online, but here is the common general instruction:

• Wash 2-4 sweet potatoes, and you can remove the skin or leave them on. I am using firm white sweet potatoes, instead of the soft dark orange ones, and I did leave the skin on.  I found this video helpful explaining the differences between sweet potatoes and yams and how often grocery stores will label them incorrectly.
• Use a mandolin or a food processor with a thin blade attachment (if you have one) or cut the potatoes as thin as you can (at least 1/9" thin).
• Arrange the slices on a baking sheet lined with parchment paper and brush them with olive oil.
• Bake at 400 degrees for about 20-25 minutes, until the edges begin to curl. (You may want to flip at 10 minutes and re-brush).

That's it!

One thing I plan to do different next time is to soak the sliced potatoes in chicken broth for 30 minutes as suggested by Newfandhound.  This is supposed to prevent them from turning brown while baking.

For the batch that I shared with my husband, I seasoned the chips two different ways:

• 2 tb. olive oil, crushed garlic clove, 1/4 chopped rosemary and sprinkle with a little coarse salt.
• 2 tb. olive oil, 2 tb. Chipotle seasoning, 1 tb. Brown sugar, and sprinkle with coarse salt.

Sky is the limit when it comes to seasoning; just remember to leave it off for your dogs! 

The chips were a big hit with everyone and I will definitely be making them again!  Remember to always check with your veterinarian before introducing new foods to your dogs.