This study developed and evaluated Alugbati-enriched breadsticks as a nutritious and affordable snack alternative that utilizes a locally available, nutrient-dense leafy vegetable. The research aimed to enhance the fiber, micronutrient, and antioxidant content of breadsticks while assessing their sensory acceptability, consumer preference, microbiological safety, and the significance of differences among treatments. An experimental research design supported by descriptive methods was used, incorporating varying amounts of Alugbati leaves into four formulations, including a control. Sensory evaluation was conducted using a 9-point hedonic scale to assess color, aroma, taste, texture, and general acceptability, with ANOVA employed to determine significant differences among treatments. The study was carried out at Cagayan State University–Carig Campus with 50 respondents composed of faculty evaluators and student consumers. Results showed that the incorporation of Alugbati produced notable variations in sensory attributes. Treatment 2 (15 g Alugbati) obtained the highest ratings for color, aroma, taste, and texture, being described as “very pleasant” and “very good,” indicating that moderate Alugbati incorporation enhanced the breadsticks’ sensory appeal. Treatment 1 (10 g) received the highest score for general acceptability, suggesting a balanced combination of flavor and texture. Consumer testing further confirmed high acceptance, with appearance and aroma rated as “like extremely” and other attributes rated as “like very much.” Microbiological analysis verified that the breadsticks met international safety standards and were safe for consumption. The study concludes that Alugbati-enriched breadsticks are highly acceptable, nutritionally beneficial, and feasible for commercialization. It recommends using 15 g of Alugbati per batch, maintaining consistent processing methods, improving color presentation, and conducting shelf-life studies to strengthen product viability.