Summer Vegetable Chips Salad
A refreshing summer salad that transforms thinly sliced vegetables into crisp chips, served with a tangy yogurt‑labne sauce flavored with dill. The combination of sweet potatoes, zucchini, carrots, and aromatic onion‑garlic sauce makes it a light, satisfying lunch or side on hot days.
Recipe by Ayyüce Kamit· Structured by ReelsMeals
From: Instagram(view original)
Rate this recipe
Save this recipe to your cookbook
Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.

Watch the recipe video
Video plays from the original creator's platform. View the original video
Prep Time
Cook Time
Servings
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
Source-aware card
ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.
Cooking context
45 min estimated total time for 4 servings.
Explore related saves
Ingredients
- 5 mini potatoes
- 1 sweet potato
- 1.5 zucchini
- 2 carrot
Sauce
- 1 onion
- 1 garlic
- 2 tbsp yogurt
- 2 tbsp labne cheese
- a pinch dill
- to taste salt
- to taste black pepper
Instructions
- 1Preheat the oven to 338°F (340°F) and line two baking trays with parchment paper.
- 2Thinly slice the mini potatoes, sweet potato, zucchini, and carrot using a mandoline or sharp knife for uniform thickness.
- 3Arrange the sliced vegetables in a single layer on the prepared trays, ensuring they do not overlap.
- 4Lightly drizzle the vegetable slices with olive oil, then season with a pinch of salt and freshly ground black pepper; toss gently to coat.
- 5Bake the vegetable chips for 20–25 minutes, turning them halfway through, until they are dry, crisp, and lightly golden.
- 6While the chips are baking, prepare the sauce following the steps in the “Sauce” component.
- 7Once 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.
- 8Plate 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.
- 9Serve immediately while the chips are still warm and crunchy.
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Summer Vegetable Chips Salad?
- About 45 minutes in total: 15 minutes of prep and 30 minutes of cooking.
- How many servings does this Summer Vegetable Chips Salad recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Summer Vegetable Chips Salad recipe come from?
- It was shared by Ayyüce Kamit on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.