What do you eat when there’s no one to please but yourself? What’s your idea of a meal that’s all delight and no fuss? Snacking Dinners is your guide to easy, satisfying, and endlessly versatile meals—perfect for one yet simple to scale up for family and friends. With over 50 recipes, this book is your blueprint for effortless summer dinners, quick week night treats, no-cook happy hour snacks, and light, healthy meals that feel like self-care.

From fresh tomato on sourdough and pantry-friendly tuna hand-rolls to hummus with spiced nuts, egg flights, charcuterie boards, and even a splurge-worthy caviar toast, Snacking Dinners turns your favourite flavours into balanced, satisfying meals with recipes that offer both cooking shortcuts and culinary magic—proof that the best meals are sometimes the simplest.

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Sweet Potato Chip “Salad” with Hot Honey & Fresh Herbs

This dish has a bit of an identity crisis. It’s kind of like chips and dip, but the flavours are reminiscent of roast sweet potato wedges with herbs, and the whole thing is plated like a salad—a crunchy one you eat with your fingers. The earthy sweet potato is a perfect vehicle for a tart dip-like dressing of feta, yogurt, and lemon, and lots of fresh herbs lift and brighten the flavours and give the dish its salad-like feel. A final drizzle of sweet-spicy hot honey (or a mix of honey and chile crisp) makes the whole thing irresistible.

10 MINUTES

¼ cup (65 g) plain yogurt

¼ cup (35 g) crumbled feta

½ to 1 teaspoon freshly squeezed lemon juice

½ teaspoon extra-virgin olive oil

½ teaspoon garlic powder

Kosher salt

1 scallion, white and light-green parts only

¼ cup packed (8 g) cilantro leaves and thin stems

1 tablespoon dill fronds and thin stems

4 teaspoons hot honey (or 3 teaspoons honey and 1 teaspoon chile crisp)

One 5-ounce (140 g)

bag of thick-cut sweet potato chips, such as Terra brand

Za’atar

Smash the yogurt and feta together in a small bowl, leaving some of the feta in clumps. Stir in the lemon juice, olive oil, garlic powder, and a big pinch of salt; adjust the seasonings to taste. Cut the scallion in half lengthwise and then very thinly crosswise; finely chop the cilantro and dill. If you’re making your own hot honey, mix the honey and chile crisp in a small dish and set aside.

Put about half the sweet potato chips on a large plate in an even layer. Drizzle them with half the yogurt dressing and half the hot honey, then sprinkle on half the scallion, cilantro, and dill and a couple big pinches of za’atar. Repeat with a second layer of chips and the remaining ingredients.

Bulk Up the Plate: To add more protein to this meal, try it with a Saturday Bagel jammy egg (page 71); a side of pickles would also work well.

Recipe published with permission from Hardie Grant North America.