Homemade Crispy Malunggay Chips
Homemade Crispy Malunggay Chips
Ingredients
- 40 grams malunggay leaves
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons chicken powder
- 500 ml water
- 2 cups rice flour
- as needed cooking oil, for deep-frying
- as needed cheese powder, optional, for seasoning
- as needed vinegar, optional, for dipping
Instructions
- 1
Place the 40 grams of malunggay leaves into a food processor.
⏱️ 1 min
- 2
Add 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and 2 teaspoons of chicken powder to the food processor.
⏱️ 1 min
- 3
Pour 500 ml of water into the food processor.
⏱️ 1 min
- 4
Blend the mixture using the food processor. Do not blend too finely; the malunggay should still be visible.
⏱️ 2 min
- 5
Transfer the blended green mixture to a bowl.
⏱️ 1 min
- 6
Add 2 cups of rice flour to the bowl.
⏱️ 1 min
- 7
Mix thoroughly until a smooth, consistent batter is formed.
⏱️ 3 min
- 8
Prepare small molds (small metal tart molds are recommended).
⏱️ 1 min
- 9
Portion approximately 1 teaspoon of the batter into each mold.
⏱️ 2 min
- 10
Arrange the filled molds on steaming racks.
⏱️ 1 min
- 11
Steam for 6 minutes. The steamed pieces will have a jelly-like appearance.
⏱️ 6 min
- 12
Carefully remove the steamed malunggay pieces from the molds.
⏱️ 2 min
- 13
Place the individual pieces on drying racks.
⏱️ 1 min
- 14
Dry the pieces under the sun in a clean and covered area for 1 to 2 days until they are fully hardened.
⏱️ 2880 min
- 15
If not frying immediately, store the hardened pieces in an airtight container.
⏱️ 1 min
- 16
To serve, deep-fry the hardened malunggay pieces in hot oil until they become crispy.
⏱️ 3 min
- 17
Remove the crispy chips from the oil and place them in a strainer to drain excess oil.
⏱️ 1 min
- 18
Optionally, you can season them with cheese powder or dip them in vinegar.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Crispy Malunggay Chips
- 40 grams malunggay leaves
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons chicken powder
- 500 ml water
- 2 cups rice flour
- as needed cooking oil, for deep-frying
- as needed cheese powder, optional, for seasoning
- as needed vinegar, optional, for dipping
Instructions
- 1
Place the 40 grams of malunggay leaves into a food processor.
⏱️ 1 min - 2
Add 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and 2 teaspoons of chicken powder to the food processor.
⏱️ 1 min - 3
Pour 500 ml of water into the food processor.
⏱️ 1 min - 4
Blend the mixture using the food processor. Do not blend too finely; the malunggay should still be visible.
⏱️ 2 min - 5
Transfer the blended green mixture to a bowl.
⏱️ 1 min - 6
Add 2 cups of rice flour to the bowl.
⏱️ 1 min - 7
Mix thoroughly until a smooth, consistent batter is formed.
⏱️ 3 min - 8
Prepare small molds (small metal tart molds are recommended).
⏱️ 1 min - 9
Portion approximately 1 teaspoon of the batter into each mold.
⏱️ 2 min - 10
Arrange the filled molds on steaming racks.
⏱️ 1 min - 11
Steam for 6 minutes. The steamed pieces will have a jelly-like appearance.
⏱️ 6 min - 12
Carefully remove the steamed malunggay pieces from the molds.
⏱️ 2 min - 13
Place the individual pieces on drying racks.
⏱️ 1 min - 14
Dry the pieces under the sun in a clean and covered area for 1 to 2 days until they are fully hardened.
⏱️ 2880 min - 15
If not frying immediately, store the hardened pieces in an airtight container.
⏱️ 1 min - 16
To serve, deep-fry the hardened malunggay pieces in hot oil until they become crispy.
⏱️ 3 min - 17
Remove the crispy chips from the oil and place them in a strainer to drain excess oil.
⏱️ 1 min - 18
Optionally, you can season them with cheese powder or dip them in vinegar.
⏱️ 1 min