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Sweet potato crisps with labneh and dukkah
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Quick and crispy sweet potato crisps topped with creamy labneh and aromatic dukkah. Ready in just 15 minutes!
Ingredients:
  • 400g baby sweet potatoes, scrubbed
  • Peanut oil, to deep-fry
  • 90g (1/3 cup) labneh
  • 1 tsp dukkah
Instructions:
  • Thinly slice the sweet potatoes using a mandoline.
  • Heat a generous amount of oil in a wok or saucepan until it reaches 155°C on a cook’s thermometer. Deep-fry the sweet potato in batches for 2 minutes each, stirring occasionally until crispy and the bubbling stops. Drain on a paper towel-lined plate and sprinkle with sea salt.
  • Transfer the creamy labneh to a beautiful serving dish and generously sprinkle with aromatic dukkah. Accompany this flavorful dish with crispy sweet potato crisps for a delightful tasting experience.

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