AuthorBiteSizedTurn a humble local green into a crunchy, crave-worthy snack with Crispy Kangkong—a recipe that’s not only delicious but also packed with negosyo potential. Kangkong, or water spinach, is widely available and very affordable, making it the perfect base for a low-cost, high-demand food idea. With the right mix of seasoning and technique, you can transform this everyday vegetable into an irresistible snack that customers will keep coming back for.
The process is simple yet smart. Fresh kangkong leaves are cleaned, dried, and lightly coated with flour so the batter clings beautifully. The batter itself is key: a delicate mix of flour, cornstarch, baking powder, and spices that fry up into a shatteringly crisp coating without feeling heavy. Once dipped and fried to golden perfection, the leaves deliver that addictive crunch people love—light, airy, and flavorful in every bite.
What makes this recipe negosyo-ready is its flexibility. You can sell Crispy Kangkong as a street-style merienda in paper cones, package them in resealable bags for pasalubong or baon, or even pair them with dips like cheese, spicy mayo, or garlic aioli for an upgraded product. They’re affordable to produce, quick to prepare in batches, and easy to brand as a unique Filipino-inspired snack.
For foodpreneurs, Crispy Kangkong offers great margins and strong market appeal—familiar enough to be comforting, yet novel enough to stand out in the snack category. Best of all, it highlights a sustainable, local ingredient that customers will feel good about supporting.
Whether you’re serving them hot and fresh at a food stall or selling them pre-packed for crunch-on-the-go, Crispy Kangkong is proof that small ideas can make a big sizzling impact in the food business.
Wash the leaves thoroughly, remove the thick stems, and pat them dry until no moisture remains. Set aside.
In a bowl, whisk together all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, salt, and pepper.
Add cold water gradually until you achieve a smooth, thin batter (similar to pancake batter but lighter).
Dip each kangkong leaf in the batter, shake off the excess, and drop it into hot oil.
In a deep pan, heat oil to medium-high (about 170–180°C). Fry in batches until golden and crisp, 1–2 minutes per batch. Do not overcrowd.
Remove and place on a rack or paper towels. Let them cool completely before packing. Divide evenly into packs. Use airtight pouches or jars for best crispness.
Ingredients
Directions
Wash the leaves thoroughly, remove the thick stems, and pat them dry until no moisture remains. Set aside.
In a bowl, whisk together all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, salt, and pepper.
Add cold water gradually until you achieve a smooth, thin batter (similar to pancake batter but lighter).
Dip each kangkong leaf in the batter, shake off the excess, and drop it into hot oil.
In a deep pan, heat oil to medium-high (about 170–180°C). Fry in batches until golden and crisp, 1–2 minutes per batch. Do not overcrowd.
Remove and place on a rack or paper towels. Let them cool completely before packing. Divide evenly into packs. Use airtight pouches or jars for best crispness.
Leave a Reply