Craving a uniquely delicious and healthy snack? Look no further than crispy kangkong chips! This simple Filipino recipe transforms the humble water spinach, known as kangkong, into a surprisingly addictive treat. Forget greasy potato chips – kangkong chips offer a lighter, crispier alternative packed with vitamins and a subtle, earthy flavor. Their versatility makes them perfect as a standalone snack or a delightful accompaniment to dips and drinks. Imagine the satisfying crunch and the delightful burst of flavor with each bite.
This recipe is incredibly easy to follow, even for beginner cooks. We'll guide you through each step, from preparing the kangkong to achieving that perfect level of crispiness. Ready to embark on this culinary adventure and discover the magic of homemade kangkong chips? Let's get started with our detailed, step-by-step instructions!
Tools Needed
- Bowl
- Kitchen tissue
- Wok or large pan
- Strainer
- Plate
Ingredients
- Kangkong (water spinach): 1 bunch
- Cornstarch: 1/2 cup
- Baking powder: 1/2 teaspoon
- Ice water: 3/4 cup
- Oil: for frying
Step-by-Step Instructions
Step 1. Prepare the Kangkong
- Select leafy kangkong. Separate the leaves, stems, and buds. Soak in water for 5-10 minutes, then rinse thoroughly 3 times. Drain well and pat dry with kitchen tissue to remove excess moisture.
Step 2. Make the Batter
- In a bowl, mix cornstarch and baking powder. Gradually add ice water, mixing until a smooth batter forms. The consistency should not be too thick or too thin.
Step 3. Fry the Kangkong
- Dip each kangkong piece into the batter, ensuring it's fully coated. Fry in hot oil in small batches, ensuring not to overcrowd the pan. This prevents sticking and ensures even cooking.
- Fry until golden brown and crispy, ensuring all sides are cooked. Use high heat while frying.
Step 4. Drain and Serve
- Remove the chips from the oil using a strainer to drain excess oil. Transfer to a plate and gently shake to remove any remaining oil.
Read more: Crispy Garlic Green Beans: A Mom's Recipe
Tips
- To check for crispness, mash a cooked chip; it should crumble easily.
- Use ice-cold water for the batter; this contributes to the crispiness.
- Fry in small batches to ensure even cooking and prevent sticking.
- Keep the leaves open while frying to ensure all sides become crispy.
Nutrition
- Calories: 200-250
- Fat: 10-15g
- Carbs: 25-30g
- Protein: 2-3g
FAQs
1. Can I use frozen kangkong to make these chips?
It's best to use fresh kangkong for the optimal crispiness and flavor. Frozen kangkong tends to be too watery and may not crisp up properly.
2. How can I make sure my kangkong chips are extra crispy?
Make sure the kangkong is completely dry before frying. Use enough oil and fry in batches so the temperature doesn't drop too much. Let the chips cool completely on a wire rack before serving.
So there you have it – a simple yet incredibly rewarding recipe for crispy kangkong chips. Enjoy this healthy and delicious snack anytime, perfect for sharing with friends and family. Now go forth and create your own batch of these crunchy, flavorful treats!