Sweet Potato Dog Treats

Preheat the oven to 375°F (190°C). Pour 2 teaspoons (10 mL) oil on a large rimmed baking sheet or 1 teaspoon (5 mL) each on two medium rimmed baking sheets.

Peel the sweet potato. Using a mandolin or a sharp knife, cut the sweet potato evenly into thin slices, about 1/16 in (1.5 mm) thick. If sliced too thin or translucent, they will burn easily.

Place one sweet potato slice on the baking sheet(s) and use it to spread the oil over the bottom of the baking sheet(s). Lay the remaining sweet potato slices on the baking sheet(s) without overlapping the slices.

In a small bowl, whisk the egg with a fork. Brush the egg over each slice with a pastry brush, then lightly sprinkle one or more of the toppings over each slice.

Bake in the preheated oven for 10 minutes. Remove the baking sheets(s) from the oven and flip each slice over. Brush again with egg and sprinkle the same topping or another complementary topping over the slices.

Return the baking sheet(s) to the oven and bake for another 6 to 8 minutes until the sweet potato chips start to brown lightly and curl at the edges.

Remove from the oven and let the chips rest on the baking sheet(s) for a few minutes to crisp a little further and to cool down a little before serving. Any leftover chips can be kept in an airtight container in the fridge for a week. They will lose some crispness but will still be tasty.