Crispy kangkong, also called kangkong chips, is a crispy deep-fried Filipino appetizer made with water spinach (kangkong) leaves coated with an egg and flour batter.

It is eaten dipped in various sawsawan dipping sauces or mayonnaise.

[1][2] A vegetarian or vegan version of the dish can also be made by removing the egg component.

[3] A variant of the dish is crispy kamote leaves made with the young edible leaves (talbos ng kamote) of the related sweet potato.

[4] This Filipino cuisine–related article is a stub.