Ingredients:

Batter:

• 1/2 cup cornstarch
• 1/2 cup all purpose flour
• 1 tsp baking powder
• 1/2 tsp HG seaweed salt
• 1/2 tsp pepper
• 1 cup ice cold water
• 1 bundle red camote tops leaves (large size)
• Vegetable oil for deep frying
• 1/2 cornstarch (as first coating before the batter)

Garlic cheese sauce:

• 1 tbsp margarine
• 1 tsp flour
• 1 cup evaporated milk
• 1/2 cup grated cheddar cheese
• 7 cloves grated garlic
• HG Seaweed salt
• Pepper

Procedure:

• Heat vegetable oil in deep frying pot.
• Transfer the camote leaves in dry cornstarch powder seasoned with seaweed salt then dip lightly in the batter mixture.
• Deep fry to a crisp and drain excess oil in paper towels.
• Make the cheese sauce: in a non-stick pan melt margarine over low heat and sauté grated garlic.
• Add flour, this will serve as your roux. Then toss in milk and then add grated cheese. Simmer over low heat until it you reach a thicker consistency.
• Serve crispy red camote chips in a parchment paper cone (and a temaki style holder)