How to Make Crispy KangKong Chips Easy Recipe & Tutorial

 Crispy Fried Kangkong Chips Recipe

Have you ever been to a fancy restaurant and wondered how do they make those crispy vegetable appetizers? Well in this article we're going to answer that exact question.

Fried Kangkong Chips are a simple, light and crunchy snack, perfect for enjoying the flavors of water spinach in a crispy form. This easy recipe yields crispy chips that are seasoned to perfection, making them a fantastic appetizer or snack for any occasion. As you calso noticed from social media you could also turn this into a business opportunity by creating your own version.

Ingredients:

• 1 bunch kangkong (water spinach), washed and dried thoroughly
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup cold water
• Oil for frying (vegetable oil or any oil suitable for deep-frying)

Cooking Instructions:

Prepare the Kangkong:

Wash the kangkong thoroughly and pat it dry using a kitchen towel or paper towels. Make sure the leaves are completely dry to ensure crispiness.

Mix the Batter:

In a mixing bowl, combine the all-purpose flour, cornstarch, garlic powder, salt, and black pepper.

Gradually add the cold water to the dry ingredients, whisking continuously, until you have a smooth batter. The batter should be thick enough to coat the kangkong leaves but still run off in a ribbon-like consistency.

Heat the Oil:

In a deep saucepan or deep fryer, heat the oil to 350°F (180°C) for deep-frying. Use enough oil to submerge the kangkong chips.

Coat the Kangkong:

Dip the kangkong leaves into the batter, ensuring they are evenly coated. Allow any excess batter to drip off back into the bowl.

Fry the Kangkong:

Carefully place the coated kangkong leaves into the hot oil, a few at a time, making sure not to overcrowd the pan.

Fry for about 1-2 minutes or until the chips are golden brown and crispy. Fry in batches if needed.

Drain and Season:

Use a slotted spoon or wire mesh skimmer to remove the fried kangkong chips from the oil.

Place them on a plate lined with paper towels to drain off excess oil.

Seasoning (Optional):

While the chips are still hot, sprinkle them with a bit of salt or your favorite seasoning blend. This step is optional depending on your preference.

Serve:

Serve the crispy fried kangkong chips immediately while they're still hot and crispy.

Enjoy them as a tasty snack or as a crunchy accompaniment to your main dishes.

Tips:

Drying the Kangkong: Ensuring the kangkong leaves are completely dry before coating them in batter helps achieve crispiness.

Oil Temperature: Maintain the oil temperature around 350°F (180°C) for crispy results. If the oil is too hot, the chips may burn quickly. If it's not hot enough, the chips may absorb too much oil and become greasy.

Batter Consistency: The batter should be thick enough to coat the kangkong leaves but not too thick that it becomes clumpy. Adjust the amount of water or flour as needed to achieve the right consistency.

Enjoy these homemade Crispy Fried Kangkong Chips as a tasty and nutritious snack that's sure to be a hit with friends and family!