This study explores the underutilized potential of young mango leaves (Mangifera indica L.) as a novel, nutritious snack in the form of chips. Utilizing an experimental and descriptive quantitative research design, the study investigated the phytochemical profile, sensory attributes, and shelf-life stability of chips made from young mango leaves. Phytochemical screening revealed the presence of bioactive compounds such as flavonoids, phenolics, tannins, glycosides, and triterpenoids, indicating potential health benefits and safety for human consumption. Sensory evaluation, conducted using a 9-point Hedonic Scale across four flavors (Classic, Barbecue, Cheese, and Sour Cream), demonstrated high levels of consumer acceptability, with mean ratings indicating strong preferences for taste, aroma, and texture. Shelf-life analysis, conducted over five weeks, confirmed product stability with minor sensory changes, supporting the chips’ commercial viability. The findings advocate for the sustainable utilization of agricultural by-products and introduce a potential marketable product aligned with health and environmental goals.