Crispy Sitao Fries: A Filipino Twist on the Classic Fry

If you think French fries are addictive, wait until you try Sitao Fries — a uniquely Filipino take on the beloved snack made from fresh, tender string beans. These green “fries” are crispy on the outside, flavorful to the bite, and surprisingly packed with nutrients. Perfect for anyone looking for a healthier alternative to potato fries or a creative product to add to a snack business lineup, Sitao Fries prove that even the simplest vegetables can be transformed into a modern, crave-worthy treat.

In the Philippines, sitao (string beans) is a kitchen staple—often seen in adobo, pinakbet, or ginisang gulay. But today, innovative home cooks and small food entrepreneurs are giving this humble vegetable a new identity: sitao fries or sitao chips. These light, crispy green sticks are fast becoming a favorite among health-conscious snack lovers and street food fans alike. They deliver all the crunch of traditional fries but with a subtle, fresh flavor that highlights Filipino ingenuity in food creation.

If you’re looking for a low-investment, high-potential food business idea, sitao fries might be your next best move. In this comprehensive guide, you’ll learn how to make Sitao Fries step-by-step — from preparation and coating to frying and creating the signature BBQ dipping sauce. You’ll also discover cost breakdowns, scaling tips, packaging ideas, and marketing strategies to help turn this simple dish into a profitable food venture.

By the end, you’ll not only master the art of making crispy Sitao Fries but also gain the confidence to launch your own vegetable snack brand or add this item to your growing food business menu.

Why Sitao Fries? Market Potential & Health Appeal

1. Familiar, Trusted Ingredient
Food buyers and consumers already know and trust sitao. Unlike exotic ingredients, people are more willing to try a new snack made from something familiar.

2. Healthier Snack Option
Compared to potato or corn chips, sitao fries offer more fiber, lower glycemic index, and more micronutrients. Positioning them as “vegetable-based, low oil” snacks appeals to health-conscious consumers.

3. Differentiation in a Crowded Market
Many snack options are saturated (e.g. potato chips, banana chips). Sitao fries are still a niche—early adopters can establish brand identity.

4. Low Raw Material Cost
String beans are widely available at relatively low prices. The high yield per kilogram of raw sitao means raw material cost can stay manageable even after processing losses.

5. Easy Testing & Small Batches
You don’t need heavy machinery to start. A household fryer, knife or slicer, and small packaging is enough for proof-of-concept.

Recipe: Crispy Sitao Fries + BBQ Dipping Sauce

This is a tested recipe combining double-coating breading and a flavorful BBQ dip—perfect for retail or home snack ventures.

Ingredients for Sitao Fries / Sitao Chips

• 2 cups fresh sitao (string beans)
• 1 cup all-purpose flour
• ¼ cup cornstarch
• 4 tablespoons commercial breading mix
• 1 teaspoon ground black pepper
• Cooking oil (vegetable, neutral)
• 1 tablespoon BBQ powder (for seasoning)

Ingredients for BBQ Dipping Sauce

• 1 tablespoon margarine
• 1 tablespoon all-purpose flour
• 50 ml evaporated milk
• 2 tablespoons BBQ powder
• ½ cup water

Instructions: Sitao Fries / Sitao Chips

1. Cut and prep the sitao
   Wash sitao thoroughly. Cut into fry-length sticks (e.g. 5–7 cm). Optionally slice along the side and gently remove some of the inner seeds for a more fry-like silhouette.
2. Dry mix preparation
   In a bowl, combine flour + cornstarch + breading mix + black pepper. Mix well.
3. First coat (dry toss)
   Toss sitao sticks into the dry mix until every piece is lightly coated.
4. Wet dip
   Dip or flick the coated sitao in cold water just enough to moisten the surface.
5. Second coat (double breading)
   Return the wet sitao to the dry mix for a second coating. The result should be a thin yet adherent crust around each piece.
6. Frying
   Heat oil in a deep pan or fryer to about 170–180 °C. Fry sitao in small batches to avoid overcrowding. Fry until golden and crisp—about 3–4 minutes per session, turning gently.
7. Drain & cool
   Use a slotted spoon to lift out fries. Drain briefly over paper towels or a wire rack. Let fully cool to preserve crispiness.
8. Season
   Sprinkle BBQ powder (or your seasoning mix) while fries are still warm.

Instructions: BBQ Dipping Sauce

1. Melt margarine in small pan over low heat.
2. Stir in flour until a smooth roux forms.
3. Gradually pour in evaporated milk and water while stirring to avoid lumps.
4. Add BBQ powder and simmer until the sauce thickens to a dip consistency.
5. Cool slightly before serving.

Serve sitao fries warm with BBQ sauce on the side for dipping. The crisp contrast between hot fries and creamy, smoky sauce makes a strong flavor pair.

Watch the video here:

Production Considerations & Cost Estimation

If that batch yields 8 small servings (50 g each), selling price at ₱25 per pack gives ₱200 revenue. Gross margin ~ ₱105. Multiply that across multiple batches/days for scale.

With better sourcing (bulk orders), higher yields, or direct farm supply of sitao, your margins can improve. Also, controlling oil reuse, filtering, and portioning conservatively helps reduce waste.

Scaling Up: Equipment, Workflow & Hygiene

As demand grows, you’ll benefit from:

• Mandoline slicer or vegetable cutter – ensures consistent cut and saves time
• Larger fryer or deep frying tank – to process bigger batches
• Oil filtration rack or tank – helps reduce repeated oil breakdown
• Ventilation and exhaust hood – to keep your kitchen fresh
• Packaging machine and sealing system – for airtight snack pouches
• Label printing equipment – to comply with local packaging rules

Always maintain strict food safety, clean surfaces, pest control, and correct storage practices. For small-scale snack business, compliance with local food regulatory authorities (e.g. BFAD / FDI in the Philippines) may be required depending on your sales volume.

Serving Ideas and Flavor Innovation

• Spicy version: add chili powder or cayenne to the breading or seasoning
• Garlic-parmesan: mix garlic powder + grated cheese in final seasoning
• Salt-vinegar twist: dust vinegar salt mix after initial cool
• Herb blend: rosemary, thyme, basil — for a gourmet touch

You can also blend sitao fries, ampalaya chips, and kalabasa chips in snack mix packs to appeal to variety-seeking consumers.

Marketing & Branding Strategy

• Leverage health & vegetable narrative: use labels like “vegetable snack,” “guilt-free fry”
• Prototype & sample: sell small cups or offer tastings at bazaars, schools, or gyms
• Social media presence: video-making, behind-the-scenes posts, crisp-sound reels
• Partnerships: with schools, food stalls, coffee shops, grocery stores
• Packaging stories: highlight “made in your city,” use eco-friendly bags
• Bundle offers: combine sitao fries + dip + chips variety packs

Risks and How to Mitigate

Call to Action (CTA)

Ready to transform humble sitao into a crunchy signature snack? Try the recipe above at home. Test flavors, analyze your costs, and tweak as you go.

Cracking the market with vegetable-based snacks like sitao fries means combining taste, branding, and consistent product quality. You’ve already got a powerful recipe. Now let’s make it profitable.

References

• Department of Agriculture. (2024). Vegetables and Legumes Production Report — Philippines. https://www.da.gov.ph
• National Nutrition Council. (2023). Filipino Vegetable Nutrient Data. https://www.nnc.gov.ph
• “String Bean Fries Recipe.” (2025). Foodie Blog Philippines. Retrieved from https://www.foodieblog.ph/string-bean-fries-recipe