Kripik

Kripik, also known as keripik, are popular Indonesian snacks that come in both savory and sweet varieties. These crunchy treats are made by deep-frying various dried fruits, tubers, vegetables, and even fish in hot vegetable oil. They can be lightly seasoned with salt or spiced up with chili powder and sugar, catering to a wide range of tastes. The name "kripik" is thought to derive from an Indonesian onomatopoeia that mimics the sound of crunching these crispy snacks.

In Indonesian cuisine, kripik and krupuk are staples. Kripik are smaller and resemble chips or crisps, while krupuk are larger crackers. Krupuk are made from a dried paste of starch and other ingredients, whereas kripik are typically thinly sliced, sun-dried, and deep-fried without added starch.

A variety of ingredients can be transformed into kripik, including fruits, nuts, tubers, and other plant products. Some are even coated with batter before frying. Different regions in Indonesia have their own specialty kripik based on local ingredients and recipes. For example, Malang is famous for fruit-based kripik like apple and jackfruit, while Bandung is known for tempeh, oncom, and sweet potato kripik. Bukittinggi is renowned for Keripik Sanjay, which are hot and spicy cassava chips coated with balado chili sauce.

Traditionally, kripik were made by small-scale home industries. However, mass-produced packaged kripik snacks are now commonly found in shops and supermarkets. They are often sold as oleh-oleh, which are food gifts brought home after traveling. One popular trend in Indonesia is the rise of extra-spicy kripik, with brands like Keripik Pedas Maicih offering fiery hot cassava chips in varying levels of spiciness.