|Place of origin||Indonesia|
|Region or state||Nationwide|
|Serving temperature||Room temperature|
|Main ingredients||Deep fried dried ingredients|
|Variations||Different variations according to ingredients|
|Cookbook: Kripik Media: Kripik|
Kripik or keripik are Indonesian chips, bite-size snack crackers that can be savoury or sweet. It is made from various dried fruits, tubers, vegetables, and fish that have undergone a deep frying process in hot vegetable oil. The most popular are kripik singkong (cassava cracker) and kripik pisang (Banana chip), however, other types of fruits or tubers crackers are also available.
Kripik and krupuk
Kripik is closely related to krupuk since it is popularly considered as a smaller sized krupuk. In Indonesia, the term krupuk refers to a type of 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 is made from a dried paste consisting of a mixture of starch and other ingredients, while kripik is usually made entirely from a thinly sliced, sun-dried, and then deep-fried product without any mixture of starch.
Almost all type of fruits, nuts and 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.
- Emping is a type of kripik made from the melinjo (gnetum gnemon) nut.
- Kripik apel, made from dried apple, originally produced in Malang, East Java
- Kripik bayam, made from spinach
- Kripik belut, made from battered and deep-fried eel
- Kripik ceker, made from deep-fried boneless chicken feet
- Kripik durian, from Medan
- Kripik jamur, made from mushrooms
- Kripik nangka, made from jackfruit
- Kripik oncom, similar to kripik tempe
- Kripik pisang, made from dried banana
- Kripik salak, made from snake fruit
- Kripik sanjay or kripik singkong balado, thin crispy cassava coated with chili pepper and sugar, popular snak from Bukittinggi, West Sumatra
- Kripik singkong, made of cassava. A spicy variant is available in Bandung, West Java, commonly called by its brand name maicih.
- Kripik sukun, made from breadfruit
- Kripik talas, made from taro
- Kripik tempe, made by deep-frying batter coated tempeh
- Keripik teripang, made from dried sea cucumber
- Kripik ubi, made from sweet potato
Chicken feet kripik
Sweet potato kripik
Kripik sanjai, cassava-chili kripik
- "Kripik Pisang" (in Indonesian). IPTEKnet. Retrieved 28 June 2012.
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