 Kripik singkong (cassava)kripik | |
| Alternative names | Keripik |
|---|---|
| Course | Snack |
| Place of origin | Indonesia[1] |
| Region or state | Nationwide |
| Serving temperature | Room temperature |
| Main ingredients | Deep-fried dried ingredients |
| Variations | Different variations according to ingredients |
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Kripik orkeripik areIndonesianchips or crisps,[1] bite-sizesnack crackers that can be savoury or sweet. They are made from various dried fruits, tubers, vegetables, and fish that have undergone a deep frying process in hotvegetable oil.[2] They can be lightly seasoned withsalt, or spiced withchili powder and sugar.
Together withkrupuk, the etymology of the termkripik is believed to be anonomatopoeia inIndonesian from the crunch sound of this crispy snack.[3]
Kripik (chips) andkrupuk (crackers) are an integral part ofIndonesian cuisine.[4]Kripik commonly are made from dried slices of roots and tubers. The most popular arekripik singkong (cassava crackers) andkripik pisang (Banana chips); other types of fruit, yam, or tuber crackers are also available.
Kripik is closely related tokrupuk since it is popularly considered a smaller-sizedkrupuk. In Indonesia, the termkrupuk refers to relatively large crackers, whilekripik orkeripik refers to smaller bite-size crackers, the counterpart of chips (or crisps) in Western cuisine. For example,potato chips are calledkripik kentang in Indonesia. Usually,krupuk are made from a dried paste consisting of a mixture of starch and other ingredients, whilekripik are usually made entirely from a thinly sliced, sun-dried, and then deep-fried product without any mixture of starch.[4]
Almost all types of fruits, nuts, tubers, and plant products can be made intokripik. Other types ofkripik can be coated withbatter and deep-fried until crispy and dry. In Indonesia, the latest popular snack is extra hot and spicykripik.
Kripik are traditionally made by a small-scale home industry.[8] However, just like the potato chip industry in the Western counterpart, in Indonesia today it is common to encounter mass-produced packedkripik snacks inwarung shops,minimarkets, and supermarkets. Some brands have mass-produced certain variants ofkripik chips.[9]
In Indonesia,kripiks are often sold asoleh-oleh or food gifts to be brought home after travel. Certain areas have developed their specialtykripiks which depend on locally available ingredients and recipes. For example,Lampung is well known for its bananakripiks,[10]Malang in East Java for its fruit-basedkripiks, including apple and jackfruitkripiks,[11] while Bandung is well known for its tempeh, oncom, tubers and sweet potato-basedkripiks.[12]Bukittinggi city in West Sumatra on the other hand is famous for itsKeripik sanjay, a hot and spicy cassava chips coated withbalado chili sauce.[13]
As of 8 February 2018[update], the latest trend in Indonesia'skripik industry is extra hotkripiks with amplechili powder, which started withKeripik Pedas Maicih (Maicih spicy crackers) in Bandung in 2010. It is a bag of fiery hot cassava chips offered in different levels of spiciness. Subsequently, the popularity of extra hotkripik ' swept across the nation.[14]
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