Crispy Kangkong Chips

1.Wash the kangkong leaves thoroughly and pat them dry with a kitchen towel.

2.Remove the thick stems from the kangkong leaves and tear them into smaller, bite-sized pieces.

Preparing the Coating Mixture In a mixing bowl, combine the all-purpose flour, cornstarch, garlic powder, paprika, salt, and ground black pepper. Mix well to combine.

Making the Batter Gradually add the cold water to the dry ingredients while stirring continuously. Mix until you have a smooth and batter-like consistency.

Frying the Chips Heat oil in a deep frying pan or pot over medium heat. Make sure there is enough oil to fully submerge the kangkong leaves.

Coating the Kangkong Leaves Dip each kangkong leaf into the batter, coating it evenly. Allow any excess batter to drip off.

Frying the Kangkong Chips Carefully place the coated kangkong leaves into the hot oil. Fry them in batches for about 2-3 minutes or until they turn golden brown and crispy.

Draining the Chips Using a slotted spoon, remove the crispy kangkong chips from the oil and transfer them onto a plate lined with paper towels to drain excess oil.

Continuing the Process Repeat the dipping and frying process with the remaining kangkong leaves and batter.

Adding Extra Seasoning (Optional) Sprinkle some additional salt or seasoning of your choice over the freshly fried kangkong chips for added flavor, if desired.

Enjoying the Chips Serve the crispy kangkong chips immediately as a delicious and healthy snack.