Chips and fries are called “comfort food” for a reason. When a snack crisis strikes – say on a moody Monday or Netflix night in – who are we to keep ourselves from that kind of crunchy comfort? We’re loving these two easy recipes from Haute Chefs LA for healthy snack ideas that don’t feel like a compromise. Both the sweet potato fries and beet chips come with a a major dose of vitamins and fiber. Pair them with these impressive dip ideas (roasted pistachios with beets – yes, please!), sit back and enjoy the tastiest form of self-care.

Baked Beet Chips With Herb Lebne Dip


for the chips:
2 pounds large red beets, peeled
2 pounds large yellow beets, peeled
2 Tbsp coconut oil
sea salt and freshly cracked black pepper
fennel pollen

for the dip:
1 Tbsp pistachos, raw and shelled
a few sprigs parsley, fresh
1/2 lemon, zested
1 cup labneh
olive oil


Preheat oven to 350°. Line several baking sheets with parchment paper. Using a mandoline, thinly slice beets to a thickness of 1/16″. In a large bowl, toss beet slices with coconut oil to coat evenly. On prepared baking sheets, in a single layer, arrange as many slices as will fit without crowding. Bake until crisp, 25-30 minutes, rotating pans once halfway through baking. Cool chips and blot with paper towels to remove any excess oil. Repeat, using a cool prepared baking sheet for each batch, until all beet slices are baked. Toss chips with 1/4 teaspoon salt and pepper and fennel pollen to taste. Serve with lebneh dip.

To make the labneh dip, toast a tablespoon or so of pistachios in a pan then chop into small pieces. Finely chop a few sprigs of parsley. Zest half a lemon. Fill a small serving dish with labneh. Sprinkle pistachios, parsley, zest and a pinch of sumac over the labneh. Drizzle some good quality olive oil over everything.

Baked Sweet Potato Fries with Avocado Puree


for the fries:
3 medium garnet sweet potatoes, peeled
1 Tbsp coconut oil, melted
1 Tbsp cornmeal
1⁄2 tsp sea salt
1 bunch fresh Italian parsley, finely chopped

for the puree:
1 ripe Haas avocado
2 limes, juice only
1 garlic clove, minced


Preheat the oven 350°F / 400°F. Cut the sweet potatoes in 1⁄4 – 1⁄2 inch slices and place on a baking sheet lined with parchment paper. Add the cornmeal, coconut oil and sea salt, and toss well to combine. Roast for 10 minutes, then remove, toss and roast 10 more minutes, to bake them correctly.

While the potatoes are cooking, prepare the avocado dip. Place avocado, lime juice and garlic clove in a food processor and pulse to obtain a smooth sauce. Remove the sweet potatoes from the oven, sprinkle with fresh parsley and serve them hot with avocado dip sauce.

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