EACH VEGGIE MAKES APPROXIMATELY 12–20 CHIPS, DEPENDENT ON SIZE.
This biggest problem with this recipe is making sure you don’t eat all the chips before your dog sees them! Get creative with your vegetable choices, ensuring they are all dog-safe varieties.
Light olive oil spray
Vegetable options (choose one or all!):
1 medium beetroot
1 small sweet potato
1. Preheat oven to 190°C / 375°F. Line 2 flat baking trays with baking paper.
2. Wash your vegetables under cold running water.
3. Peel and slice all vegetables into paper thin slices. (A vegetable slicer or mandolin works best.)
4. Place your sliced veggies on paper towels and leave for 10 minutes to distribute moisture.
5. Place the veggie chips on lined baking tray, spray lightly with olive oil (less oil is better), and bake for 18–25 minutes.
6. Remove from oven, allow to cool on tray for 10 minutes, and then transfer to cooling racks. Serve.
HANDY HINT: Keep a watchful eye on your chips in the oven. Certain vegetable varieties will brown more quickly than others. Veggie Chips will be crispy and brown when ready, not burnt.
SWEET POTATO: Among the highest rated vegetables on the nutrition scale, sweet potatoes include vitamins A, C, manganese, and iron, which are good for a healthy coat and immune system.
MAKES 12 “CHOCOLATE” CUPCAKES
These cupcakes make the perfect addition to any doggie party—or just a regular Saturday at home! As with most dog cakes, the mixture is slightly heavier than a normal cake batter, making a denser doggo cake.
½ cup coconut oil
½ cup rice flour
2 tablespoons carob powder
½ teaspoon baking soda
1. Preheat oven to 175°C / 345°F. Lightly grease a mini cupcake pan (12 mini cupcake molds).
2. With an electric mixer, mix coconut oil and eggs on medium speed until well combined.
3. Combine rice flour, carob powder, and baking soda in a separate bowl and give a quick stir to combine.
4. Add dry mixture to the wet, and mix together on medium speed for 3 minutes.
5. Gently spoon the mixture into the greased mini cupcake pan. You want your mixture to fill the cups halfway up with room to rise.
6. Bake for 12–15 minutes or until cupcakes spring back lightly when touched in the center.
7. Remove from oven, allow to cool in pan for 5 minutes, and then transfer to cooling racks.
8. When completely cooled, ice your cupcakes with our “Chocolate” Icing.
HANDY HINT: When spooning the mixture into the mini cupcake pan, gently roll into small balls and press into the tin for a smooth cupcake shape.