Kangkong, or water spinach, has long been a staple in Filipino cuisine, often used in dishes like sinigang, adobo, and crispy fried kangkong. However, one young entrepreneur, Josh Mojica, transformed this common vegetable into a unique and healthier snack—Kangkong Chips Original.
Born in Cavite, Philippines, Josh Mojica was only 17 years old when he decided to start his own business. Inspired by his aunt’s crispy kangkong recipe, he saw an opportunity to turn the vegetable into a convenient, ready-to-eat snack. With an initial capital of just PHP 3,000, he began experimenting with different cooking methods to perfect the crunchy texture and rich flavor of his kangkong chips.
What started as a small-scale production in his home quickly gained attention. Through social media marketing and word-of-mouth, Kangkong Chips Original became a hit, allowing Mojica to earn around PHP 150,000 per month within just six months. As demand skyrocketed, he expanded his business, establishing a factory, employing over 100 people, and distributing his products nationwide and even overseas.
Today, Kangkong Chips Original offers a variety of flavors, including Classic, Barbecue, Cheese, Chocolate, Cheddar and Sour Cream, Sour Cream, and Salt & Vinegar. Each pack provides a healthier alternative to traditional chips, as they are made with real kangkong leaves, contain no artificial preservatives, and are rich in fiber and nutrients.
Health Benefits of Kangkong Chips
Unlike regular potato chips, kangkong chips provide several nutritional benefits:
- Rich in fiber – Helps with digestion and promotes gut health.
- Low in trans fats – A better alternative to deep-fried junk food.
- Packed with vitamins and minerals – Kangkong is a good source of vitamins A and C, as well as iron and calcium.
- Made with natural ingredients – No artificial preservatives, making it a cleaner snack option.
How to Make Crispy Kangkong Chips at Home
If you want to try making your own crispy kangkong chips, follow this easy recipe:
Ingredients:
- 1 bunch fresh kangkong leaves (stems removed)
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika (optional, for extra flavor)
- 1 cup cold water
- 1 egg (optional, for a richer batter)
- Cooking oil for deep frying
Instructions:
- Prepare the Kangkong Leaves
- Wash the kangkong leaves thoroughly and pat them dry using a clean kitchen towel or paper towels.
- Make sure the leaves are completely dry to ensure crispiness.
- Make the Batter
- In a mixing bowl, combine flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, and paprika.
- Gradually add cold water while mixing to create a smooth batter.
- If using, beat in the egg for a richer texture.
- Coat the Leaves
- Dip each kangkong leaf into the batter, ensuring it is fully coated but not dripping excessively.
- Deep Fry to Perfection
- Heat cooking oil in a deep pan over medium-high heat.
- Fry the coated leaves in batches to avoid overcrowding.
- Cook until golden brown and crispy, about 2-3 minutes per batch.
- Drain and Serve
- Remove from oil and place on a plate lined with paper towels to drain excess oil.
- Let them cool slightly before serving.
Tip: For extra crunch, you can double-coat the leaves by dipping them in batter a second time before frying.
Expanding the Kangkong Chips Business
Josh Mojica’s entrepreneurial success proves that with innovation and determination, even a simple idea can turn into a thriving business. From selling in small quantities to now distributing nationwide and internationally, his journey inspires aspiring business owners to look at local resources as potential business opportunities.
His company continues to grow, investing in better packaging, product development, and expansion into global markets. Today, Kangkong Chips Original is available in supermarkets, online stores, and pasalubong centers across the Philippines.
Final Thoughts
Kangkong Chips Original is more than just a snack—it is a testament to Filipino ingenuity. Josh Mojica’s story highlights how creativity and perseverance can transform an ordinary vegetable into a profitable and in-demand product. Whether you’re looking for a healthier alternative to junk food or an inspiration to start your own business, Kangkong Chips serves as a perfect example of how small business ideas can lead to big success.
Frequently Asked Questions (FAQ)
What are kangkong chips made of?
Kangkong chips are made from fresh kangkong (water spinach) leaves, coated in a light batter, and deep-fried until crispy. Some versions are also air-fried for a healthier alternative.
Who is Josh Mojica, the innovator behind kangkong chips?
Josh Mojica is a young Filipino entrepreneur who popularized kangkong chips in the Philippines as a unique and healthy snack option. His innovation has inspired many local food businesses.
Are kangkong chips healthy?
Yes, when prepared with minimal oil or air-fried, kangkong chips are a healthier snack alternative. They retain nutrients from the kangkong leaves and can be seasoned with natural ingredients.
Where can I buy kangkong chips in the Philippines?
You can find kangkong chips in specialty food stores, online shops, or local markets. Some home-based businesses and brands also offer delivery nationwide.
Can I make kangkong chips at home?
Absolutely! You just need fresh kangkong leaves, a simple batter (flour, cornstarch, and water), and a method to fry or air-fry them. They are quick and easy to prepare at home.
Why are kangkong chips becoming popular in the Philippines?
They are loved for their crisp texture, savory flavor, and health appeal. As a homegrown innovation, they also highlight Filipino creativity in the food industry.