My original intent in making these was for my dogs, I bought a 5# bag of them. As they bake I'm thinking they might have to share them with me! When buying sweet potatoes if only making these for your dogs, remember colorful sweet potatoes, like orange and purple are full of various types of betacarotene which could discolor carpets and furniture. If this could be a problem, give these as outside treats or on hard surface floors.
Today I used 2 new large potatoes and 1 smaller older one. The older one was peeled since it had developed little soft spots on the skin. If the skins are clear and healthy, don't peel, just scrub them well. Cut in 3/4" cross-sections and put them immediately in a bowl of cool, salted water. The chloride in the salt - NACL - will keep the surfaces from oxidizing and browning. Drain the bowl and place the slices on a parchment lined baking sheet.
Bake at 275° for 1 hour. I did a toothpick test and these still needed more cooking time. Turn off the oven and leave them in the hot oven for another hour. Cool to room temperature on the countertop, then store in a food safe container in the fridge. Mine were perfectly baked with the side on the parchment paper caramelizing just a bit. I think if you'd like them drier and more featherlike, you'd have to bake them only at 225° for a much longer time. Maybe 2-3 hours then shut the oven off and leave them another couple hours.
No matter how dry or soft they turn out, they're delicious! I had a couple of these with lunch, which was a great salad. Steamed-shredded cabbage and purple onion. I added grape tomatoes, mini English cucumber, avocado, and some pistachios. Drizzled with a good EVOO and fresh lemon juice, seasoned with a touch of parsley garlic salt and fresh ground black pepper. Mmmm. . .Lin
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