Go Back
–+ servings
Slices of roasted sweet potatoes on a metal tray, above a close-up of creamy green sauce, possibly pesto, in a bowl.

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
Cook Time 35 minutes
Total Time 50 minutes
Servings: 3
Course: Appetizer, Snack, Vegetarian
Cuisine: Californian, Mediterranean-Inspired
Calories: 426
Ingredients Equipment Method Nutrition Notes

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 as needed

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

Notes

Storage: Keep the baked chips in an airtight container at room temperature for up to 3 days, they'll go soft if sealed while still warm so let them cool fully first. If they lose crunch, a few minutes in a low oven brings them back. The pesto labneh dip keeps separately in the fridge for up to 4 days.

Tried this recipe?

Let us know how it was!