Sweet Potato Chips with Pesto’d Labneh

Thin, golden sweet potato chips baked low and slow for maximum crisp and flavor. Paired with a punchy pesto labneh dip that turns a healthy snack into something you'd serve at your next dinner party.

Why You'll Love Sweet Potato Chips with Pesto'd Labneh

Crunchy, sweet, salty, and earthy-these oven-baked sweet potato chips are the snack you didn't know you needed. Paired with a creamy swirl of tangy labneh and vibrant carrot top pesto, this is one of those "snack board hero" dishes that looks way harder than it is. Minimal ingredients, major payoff.

Tips and Tricks

• Use a mandoline for even slices that crisp up uniformly-thinner slices = crispier chips.
• Keep a close eye in the final minutes-sweet potatoes go from golden to burnt fast.
• Let chips cool on a wire rack for max crunch and no steam buildup underneath.

Variations

• Spicy chips: Add a pinch of cayenne or smoked paprika before baking.
• Dips beyond pesto: Swap pesto for harissa yogurt, whipped feta, or romesco.
• Mix your roots: Combine with beet, parsnip, or carrot chips for a colorful spread.

Substitutions

• Use sour cream or full-fat Greek yogurt instead of labneh for a similar tangy base.
• No carrot top pesto? Any herb-forward pesto or chimichurri works beautifully.
• If you don't have a mandoline, slice carefully with a sharp knife-but try to stay consistent in thickness.

Best served with

• Crushed pistachios or toasted pepitas sprinkled on the dip
• Herby white wine spritz or cucumber gimlet
• A grazing board with olives, pickled onions, and charcuterie
• Grilled halloumi or falafel on the side

How to Store Leftovers

• Store leftover chips in an airtight container at room temperature for up to 3 days-add a paper towel inside to absorb moisture and maintain crunch.
• Keep the labneh-pesto dip in the fridge in a sealed container for up to 4 days. Stir before serving.

Common Questions

Sweet Potato Chips with Pesto'd Labneh

No ratings yet

Thin, golden sweet potato chips baked low and slow for maximum crisp and flavor. Paired with a punchy pesto labneh dip that turns a healthy snack into something you'd serve at your next dinner party.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 50 minutes mins

Course: Appetizer, Snack, Vegetarian

Cuisine: Californian, Mediterranean-Inspired

Calories: 426

Ingredients Equipment Method Nutrition

Ingredients

  

• 1 tablespoon cooking oil
• 1 medium sweet potato ~1 lb
• 2 tablespoon olive oil
• Kosher salt to taste
• ¼ cup carrot top pesto
• ½ cup labneh or Greek yogurt or sour cream
• Olive oil spray

Equipment

• Mandoline
• Oven
• Wire Rack
• Parchment paper
• Rimmed baking sheets (x2)
• Large Mixing Bowl

Method

 

Prep and Slice

1. Arrange oven racks in upper and lower thirds. Preheat to 300°F. Line two baking sheets with parchment and spray with cooking spray.
2. Cut sweet potatoes in half crosswise. Using a mandoline, slice into ⅛-inch thick rounds.
3. In a large bowl, toss slices with olive oil until coated.

Bake the Chips

1. Arrange sweet potato slices in a single layer on baking sheets. Spray tops lightly with olive oil spray and season with kosher salt.
2. Bake for 20 minutes at 300°F.
3. Increase oven to 400°F. Flip chips, return to oven for 5 minutes. Rotate sheets front to back and top to bottom, bake another 5 minutes.
4. Remove sheets. Transfer any browned chips to a wire rack. Flip remaining slices again and bake 3-5 minutes more, until firm and crisp.
5. Transfer all chips to rack and season with more salt while warm.

Make the Dip

1. In a small bowl, mix carrot top pesto with labneh (or sour cream/yogurt) until smooth.

Nutrition

Calories: 426kcalCarbohydrates: 7gProtein: 10gFat: 40gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 29gTrans Fat: 0.01gCholesterol: 5mgSodium: 45mgPotassium: 141mgSugar: 3gVitamin A: 4IUCalcium: 111mgIron: 0.2mg

Tried this recipe?

Let us know how it was!