Instructions

Place chicken, sweet potato, and beans in the food processor and pulse, adding chicken stock as needed to make a loose paste. (The amount of chicken stock you need will depend on how much moisture there was in your veggies. Veggies that were steamed or boiled will have more moisture than veggies that were grilled or roast.)

Turn the paste out into a medium bowl and add all of the baking soda and then add potato flour, 1/2 cup at a time, mixing well. (This works best of you get in there with your hands. Like Ms. Frizzle said, "Take chances, make mistakes, get messy!") It should be dry enough that it is not gooey in between your fingers but still a little moist. I almost thought it would be too flimsy to work with, but it was perfect. (Feel free to adjust the amount of potato flour you use, if your chicken was a little moist or extra dry, you may need more or less than I used).

Liberally dust the counter with potato flour, turn out the dough onto the counter, and dust the top with more potato flour. Roll the dough out to about 3/16", adding potato flour to the top as needed to keep it from sticking. Use a cookie cutter to cut out shapes (or a knife to cut into squares).

Place on cookie sheet and poke liberally with a fork or dough docker. (This will prevent them from puffing up when baking.)

Back for 15 - 20 minutes or until golden brown. For crunchy cookies that will last longer, flip cookies over, bake 15 more minutes, then turn off the oven and leave cookies to dry out overnight or transfer them to your countertop dehydrator.