Summer Vegetable Chips Salad

Preheat the oven to 350°F (340°F) and line two baking trays with parchment paper.

Thinly slice the mini potatoes, sweet potato, zucchini, and carrot using a mandoline or sharp knife for uniform thickness.

Arrange the sliced vegetables in a single layer on the prepared trays, ensuring they do not overlap.

Lightly drizzle the vegetable slices with olive oil, then season with a pinch of salt and freshly ground black pepper; toss gently to coat.

Bake the vegetable chips for 20–25 minutes, turning them halfway through, until they are dry, crisp, and lightly golden.

While the chips are baking, prepare the sauce following the steps in the “Sauce” component.

Once the chips are crisp, remove them from the oven and let them cool on a wire rack for 5 minutes; this helps them stay crunchy.

Plate the vegetable chips on a serving platter, drizzle or dollop the prepared yogurt‑labne sauce over the top, and garnish with an extra pinch of dill if desired.

Serve immediately while the chips are still warm and crunchy.