Dog jerky treats
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Thin slices of chicken breast baked low until dry and chewy. A single-ingredient dog treat.
Ingredients
- 1 large boneless skinless chicken breast
- olive oil (for the rack or basket)
Equipment
- chef’s knife
- baking sheet
Directions
- Freeze the chicken breast for about 2 hours so it is easier to slice.
- Heat the oven to 200°F.
- Cut the slightly frozen breast lengthwise into even ⅛-inch slices, and pound any uneven slices flat with a meat mallet.
- Set a cooling rack over a baking sheet and brush the rack lightly with oil.
- Lay the strips on the rack and dehydrate at 200°F for 2 hours.
- Turn the strips over and dehydrate another 45 to 60 minutes, until completely dried out and crispy. Let cool.
- Air fryer version: slice paper-thin, lightly oil the basket, and cook in a single layer at 220°F for 1½ hours. Flip, then cook 45 to 60 minutes more until dry and crispy.
Notes
Airtight container up to 2 weeks, or refrigerate up to 30 days.
Treats only, not a meal.