Kripik or keripik are chips or crisps,
Together with krupuk, the etymology of the term kripik is believed to be an onomatopoeia in Indonesian from the crunch sound of this crispy snack.
Kripik (chips) and krupuk (crackers) are an integral part of Indonesian cuisine.
Kripik and krupuk
Kripik is closely related to
krupuk since it is popularly considered a smaller-sized
krupuk. In Indonesia, the term
krupuk refers to relatively large crackers, while
kripik or
keripik refers to smaller bite-size crackers, the counterpart of chips (or crisps) in Western cuisine. For example,
potato chips are called
kripik kentang in Indonesia. Usually,
krupuk are made from a dried paste consisting of a mixture of starch and other ingredients, while
kripik are usually made entirely from a thinly sliced, sun-dried, and then deep-fried product without any mixture of starch.
Variants
Almost all types of fruits, nuts, tubers, and plant products can be made into
kripik. Other types of
kripik can be coated with batter and deep-fried until crispy and dry. In Indonesia, the latest popular snack is extra hot and spicy
kripik.
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Emping is a type of kripik made from the melinjo ( Gnetum gnemon) nut.
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Apple chips, made from dried apple, was originally produced in Malang, East Java
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Kripik bayam, made from spinach
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Kripik belut, made from battered and deep-fried eel
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Kripik cabe, made from chili
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Kripik ceker, made from deep-fried boneless chicken feet
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Kripik durian, from Medan
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Kripik gadung, made from gadung yam ( Dioscorea hispida)
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Kripik ikan, made from fish
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Kripik jahe, made from ginger
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Kripik jamur, made from mushrooms
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Potato chip, made from potatoes
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Kripik nangka, made from jackfruit
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Kripik oncom, made from oncom, is similar to kripik tempeh but has a slightly bitter taste
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Banana chips, made from dried banana
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Kripik rambutan, made from rambutan
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Kripik salak, made from salak
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Kripik sambal teri, spicy cassava chips with dried anchovies from Sibolga, North Sumatra.
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Keripik sanjay or kripik singkong balado, thin crispy cassava coated with chili pepper and sugara popular snack from Bukittinggi, West Sumatra
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Kripik singkong, made of cassava. A spicy variant is available in Bandung, West Java, commonly called by its brand name maicih.
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Kripik sukun, made from breadfruit
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Kripik talas/keladi, made from taro
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Kripik tempe, made by deep-frying batter-coated tempeh
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Kripik teripang, made from dried
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Kripik ubi, made from
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Kripik walang or kripik belalang, made from
Product
Kripik are traditionally made by a small-scale home industry.
However, just like the potato chip industry in the Western counterpart, in Indonesia today it is common to encounter mass-produced packed
kripik snacks in
warung shops,
, and supermarkets. Some brands have mass-produced certain variants of
kripik chips.
In Indonesia, kripiks are often sold as oleh-oleh or food gifts to be brought home after travel. Certain areas have developed their specialty kripiks which depend on locally available ingredients and recipes. For example, Lampung is well known for its banana kripiks,
, the latest trend in Indonesia's kripik industry is extra hot kripiks with ample chili powder, which started with Keripik 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 hot kripik ' swept across the nation.
Gallery
File:Keripik pisang Lampung.JPG|Banana chips
File:Keripik pisang kepok.JPG| Kepok banana kripik
File:Keripik gadung.jpg| Gadung ( Dioscorea hispida) kripik
File:Keripik ubi jalar.JPG|Sweet potato kripik
File:Keripik singkong balado cassava chips.JPG|Kripik sanjai, cassava-chili kripik
File:Keripik Durian Medan.JPG|Durian kripik
File:Keripik tempe Lombok.JPG|Tempeh kripik
File:Keripik oncom.JPG|Oncom kripik
File:Keripik bayam.JPG|Spinach kripik
File:Chicken feet snack.jpg|Chicken feet kripik
File:Keripik teripang 2.JPG| Keripik teripang, sea cucumber kripik
File:Keripik_Ikan_Beledang_-_IMG_20220211_133740_620.jpg|Largehead hairtail fish kripik
See also
External links
