Homemade Kangkong Chips - Simply Bakings (2024)

This irresistible flavor of Kangkong Chips is a great way to enjoy water spinach! This is such a delicious Filipino appetizer or snack that is quick to make, budget-friendly, and perfect for any gatherings or parties!

Looking for more Filipino treats? Try my Tofu Adobo Lettuce Wraps, Filipino Vegetarian Chop Suey, Delicious Okra Recipe, or my Ginataang Gulay.

What is Kangkong Chips?

Crispy Kangkong also known as Kangkong Chips, is a quick and easy vegetable recipe that is made with water spinach leaves dipped in egg and flour batter then deep-fried until crispy. It is best served with a delicious dipping sauce and enjoyed as a snack or appetizer.

Kangkong (Water Spinach) is a semi-aquatic, tropical plant grown as a vegetable for its tender shoots. It is also known as kangkung, Chinese spinach, kankun, river spinach, and swamp cabbage.

It has a mild taste and can easily absorb other flavors which makes it a favorite addition to some delicious Filipino dishes and popular in most Southeast Asian cuisine. It is a king when it comes to versatility, accessibility, and nutritional value. It is also an easy ingredient to work in the kitchen that's why Filipinos love kangkong.

If you are craving for a healthier snacking option, delicious, and guilt-free appetizer or snack, this recipe is perfect for you and we use real kangkong. Check this out!

How to Make Kangkong Chips

Listed below are all the ingredients you will need:

• cornstarch
• ice-cold colorless soda
• all-purpose flour
• eggs
• salt
• ground white pepper
• cayenne pepper
• kangkong leaves
• vegetable oil

In a large bowl, add cornstarch, cold soda, flour, beaten egg, salt, ground white pepper, and cayenne pepper, and mix until thoroughly combined.Dip the kangkong leaves & stems in the flour mixture:

Then fry the stems and leaves until crisp in hot oil. Transfer to a serving plate with your choice of dipping sauce:

Serve immediately. Enjoy your homemade delicious crispy kangkong chips!

Tips and Procedures:

• Feel free to use spinach or kamote leaves as an alternative to kangkong leaves.
• Dip the kangkong in mayonnaise, ranch dressing, vinegar, or any sauce of your choice.
• Feel free to use egg alternatives if you want this recipe to be vegan.
• You may use cold water instead of cold colorless soda in this recipe.
• Storage: Place the kangkong crisp in resealable bags that can last for up to 3 months.
• If you want some cheesy goodness, add your favorite meltable cheese immediately after cooking for a gooey, delicious bite.

Health Benefits:

• Feel free to use spinach or kamote leaves as an alternative to kangkong leaves. (Just make sure to use real leaves, frozen don't work too well.
• You may dip the crispy kangkong in mayonnaise, ranch dressing, vinegar, or any sauce of your choice.
• Feel free to use egg alternatives if you want this recipe to be vegan.
• You may use cold water instead of cold colorless soda in this recipe.
• Storage: Place the kangkong crisp in resealable bags that can last for up to 3 months.

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