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
Can I slice the sweet potatoes without a mandoline?
Yes, but consistency is key. Use a sharp knife and aim for uniform ⅛-inch slices.
Why bake at two temps?
Low temp dries them out, high temp crisps them. That combo = perfect chip.





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