So, my first batch I cut with my Pampered Chef crinkle cutter. These might have been ok, but I'm not a very straight cutter and rather than make a stabilizing cut on the bottom, I wanted to keep all of the skin intact. I did lightly oil the baking sheet and baked these for
They smelled great baking (if you like sweet potatoes-I don't) so my hubby volunteered to give them a taste test.
He said they taste like sweet potatoes, which, I guess, is what we were going for. These ended up being firm but still softer in the middle and chewy, which I was going for. The downside was they're kind of ugly.
The second batch, I cut with my mandolin and I baked on 250 degrees on a parchment paper-lined baking sheet. These I also turned each hour-ish but only baked for maybe 3 or 4 hours. They were less uniform in size but all the same thickness, or thin-ness, if you will. The smaller chips were crunchier like actual chips and the larger slices were a nice medium between the two. Chewy-crunchy and definitely prettier.
Have you tried a sweet potato dog chew recipe yet? What have you found to be successful?